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I know you guys love it when I pass the press releases that I get along to you, so here’s one that came in from my good friend Chef Joe Scully at Chestnut! It would seem that he’s having another one of his super-fance-tastic wine dinners, and he asked me to pass the crucial infos along to you guys.

I attended one of Joe’s Wine Dinners recently and it was the bomb. I loved every dish, and everyone else seemed to be really enjoying the wine. (Like, REALLY enjoying it.) I don’t drink, but I was lucky enough to be seated next to Joe’s lovely wife, Vanessa and she let me stick my nose in her chalice more than once, so at least there was that. The aroma was wonderful.

Joe came out and talked a bit about each course that was served, and every dish was paired with a different wine. The wine guy was there to talk all about the various bottles that were being poured, and some of them seemed quite rare. There was a hard-core wine fan at our table and he was impressed. Me? I had a soda pop.

Anyhoo, here’s the press release for Joe’s next fancy-pants wine pairing party…

Chestnut and Jones vonDrehle Vineyards Wine Dinner

at Chestnut – 48 Biltmore Ave, Asheville, NC 28801

Thursday, February 18

6:309pm

Reservations are required and available at Chestnut:
$80 per person plus tax and gratuity
In 2007, on a 65-acre pasture and woodlands in Roaring Gap, NC the Jones vonDrehle vineyards were established. This beautiful rising slope provides all the conditions to reach the winery’s objective of producing great wines.
The winery opened to the public in 2013 and the wines have been receiving national recognition ever since. The first vintage alone won over 100 major awards, many in competition in California.
When we sat down with the folks from Jones vonDrehle several months ago to try their wines, we were pretty blown away. They produce a lot of varietals in the vineyards, which can be a sign that a winery is trying to be everything to everybody. During our tasting, however, we realized that the wines on the table were something pretty special.
Sitting in front of us were Cab Franc, Merlot, Petit Verdot, Tempranillo, Malbec, Chardonnay (both oaked and stainless), Viognier and Petit Manseng. 30 minutes later, we were won over. The wines were a nice blend of old world and new. Drinkable but not simple. We knew we had to bring these wines to our friends at Chestnut.
We picked several of the wines we liked best and paired them with a mediterranean-themed menu. Check it out below!
Reception
Olive and Local Feta in Cucumber Cup
Roasted Red Pepper Hummus and Pita Crisps
Asparagus in Filo with Brie

Dolmas with Herb Greek Yogurt*2012 Chardonnay Stainless Steel and 2013 Chardonnay French Oak

First Course

Herb Seared King Mackerel on Toasted Cous Cous with Blood Orange Fennel Slaw and Lemon Oregano Aioli
*2013 Petite Manseng

Second Course

Grill Spanish Octopus on Gigante Beans in a San Marzano Tomato Broth with Olives, Smoked Paprika Chorizo, and Micro Greens
*2014 Tempranillo

Third Course

Herb Roasted Local Pork Loin– Finished on Chocolate Covered Almonds with “Horta” Broccoli Rabe and Kale and topped with Porcini Marsala
*2013 Estate Reserve Malbec

Dessert

Loukoumades– Greek Donuts Tossed in Local Honey with House Raisins and Pistachio Gelato
*2012 Dulcimer Ros

Chestnut | 828-575-2667 | info@chestnutasheville.com | http://www.chestnutasheville.com | 48 Biltmore Ave. | Asheville, NC 28801

Aaand there ya go! Sounds like a wine party, Yo! Maybe I’ll see ya there?

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From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O'SHIELDS for ASHVEGAS.COM
From left: Chef Jacob Sessoms of Table; Chef William Dissen, The Market Place; Chef Steven Goff, Standard Foods; Chef Katie Button, Curate; Chef Joe Scully, Chestnut and Corner Kitchen; Stu Helm; Chef John Fleer, Rhubarb; Chef Karen Donatelli, Donatelli Bakery; Chef Peter Pollay, Posana Cafe; and Chef Matt Dawes, Bull & Beggar./ Photo by STEWART O’SHIELDS for ASHVEGAS.COM

Stu Helm is an artist, writer, and podcaster living in Asheville, NC, and a frequent diner at local restaurants, cafes, food trucks, and the like. His tastes run from hot dogs and mac ‘n’ cheese, to haute cuisine, and his opinions are based on a lifetime of eating out. He began writing about food strictly to amuse his friends on Facebook.

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