L’École Culinaire Hosts Winter Wine Dinner At Presentation Room Restaurant

L’École Culinaire’s Chefs Balk and Damico present a 7-course winter feast paired with complementary wine selections

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L’Ecole Culinaire - St. Louis Cooking School

St. Louis, Missouri (PRWEB) January 18, 2013

L’École Culinaire presents a Winter Wine dinner at 7:00 p.m. on January 24 at the Presentation Room Restaurant, L’École Culinaire, 9811 South Forty Dr. in Ladue. The exclusive dinner is prepared by top L’École Culinaire Chefs Balk and Damico and served by students completing their culinary degree programs. Each of the seven courses from the menu of specialty appetizers, entrees and desserts will be paired with wine service.

For $50, guests can enjoy a warm winter dinner that includes entrees specifically paired with carefully selected wines to complement each course. Applewood Smoked Trout Crepe is the first course presented and is accompanied by whole grain mustard crème fraiche and paired with MacRostie Chardonnay, California, 2009.

The second course is a warm Roasted Butternut Squash soup with a caramelized apple and pear flan served with A to Z Pinot Noir, Oregon, 2010. Also presented is a Seared Red Snapper prepared with a duo of red and yellow beets and a lemon beurre blanc complemented by Joullian Savignon Blanc, California, 2010. The fourth course is an Ozark Forest Wild Mushroom Risotto prepared with rosemary port wine gastrique and paired with Casa Ibidini Nero D’evolo, Sicily.

Next, the guests will experience palette cleanse with a Pomegranate Champagne Sorbet. The service continues as L’École Culinaire chefs prepare the main course of Pepper Crusted Rack of Venison served with parsnip puree, baby carrots drizzled with a sour cherry glace or Grilled Filet Mignon served with roasted shallot and potato gratin, sautéed haricot verte, roasted garlic and a red wine compounded butter all paired with Jullian Zinfandel, California, 2009.

The dinner concludes with a dessert selection, Chocolate Trio. The trio of chocolate includes white chocolate fudge topped with candied walnuts and brandied apricots, a Burnt Orange Milk Chocolate Shake and a Dark Chocolate Mousse Pizzelle. The dessert is paired with Ferrerra – 10 year tawny ‘Quinta do Porto”.

Dinner reservations are required for this special event. Call 314-587-2433 to make a reservation or for more information visit http://www.lecole.edu         

About L’École Culinaire
As part of Vatterott Educational Centers, Inc., L’École Culinaire offers culinary training in St. Louis and Memphis for the career-minded chef. Students experience hands-on learning and instruction from professionals in the culinary industry. For more information, please visit http://www.lecole.edu.