NEW YORK, April 13, 2005—On Thursday, April 28 at 6:30 PM, the Institute of Culinary Education will host Peter Mondavi Jr. for a special winemaker dinner, during which he will guide guests through a springtime feast paired with Charles Krug Winery’s characteristically intense wines.
During the course of the sit-down dinner, Mr. Mondavi will introduce the following wines: 2004 Napa Valley Sauvignon Blanc, which just won the San Francisco Chronicle’s award for best white wine, 2002 Family Reserve Chardonnay Carneros Napa Valley, 2001 Family Reserve Generations, 2002 Vintage Selection Cabernet Sauvignon, and a Zinfandel Port that is usually only available through the winery’s tasting room.
After passed hors d’oeuvres, the menu will consist of Seared Dry Sea Scallop with Orange and Pancetta Risotto in a Saffron and Fennel Sauce; Butter Poached Halibut with a Purée of Roasted Tomato and Parsnip, Lobster Cream and Truffle Oil; Boneless Merlot-Glazed Poussin with Foie Gras, Caramelized Shallots with Thyme and Black-Currant Demi-Glace; Roast Tenderloin of Baby Lamb with Szechuan Peppercorns and Gratin of Potato, Seared Morels, and Syrah Syrup; and a Trio of Desserts featuring a Napoleon of Cabernet Chocolate Mousse and Thyme-Flower Honey Wafers, Kahlúa Crème Caramel and Crostini di Ricotta with Macadamia Nuts, Dried Blueberries.
Founded in 1861, Charles Krug Winery was the first winery established in California’s Napa Valley. As the third generation member of the family who owns and operates C. Mondavi & Sons, Peter Mondavi, Jr.’s responsibilities at the Charles Krug winery include day-to-day operations such as winemaking and overseeing more than 800 acres of Napa Valley estate vineyards. Mr. Mondavi is also administering an ambitious, $21.6 million winery and vineyard investment program, focused on replanting the family's more than 800 acres of prized Napa Valley vineyard land and on upgrading winemaking operations.
To purchase tickets at $95 a person, please call ICE® at 212-847-0770. The Institute of Culinary Education is located at 50 West 23rd Street, New York NY 10010 and online at www.iceculinary.com.
Winemaker Dinner with Peter Mondavi Jr. Proprietor, Charles Krug Winery
Thursday, April 28, 2005
Thimbles of Smoked Salmon with Dill and Lemon, Caponata on Roast Japanese Eggplant with Dried Tomato
Five Spice-Glazed Filet of Beef with Wasabi and Scallion on Crispy Wrapper
* * * * *
Seared Dry Sea Scallop
Orange and Pancetta Risotto, Saffron and Fennel Sauce
Sauvignon Blanc 2004, Napa Valley, Peter Mondavi Family; Charles Krug Winery
* * * * *
Butter Poached Halibut
Purée of Roasted Tomato and Parsnip, Lobster Cream, Truffle Oil
Chardonnay Reserve 2002, Carneros, Napa Valley, Peter Mondavi Family; Charles Krug Winery
* * * * *
Boneless Merlot-Glazed Poussin with Foie Gras
Caramelized Shallots with Thyme, Black-Currant Demi-Glace
Generations Reserve 2001, Napa Valley, Peter Mondavi Family; Charles Krug Winery
* * * * *
Roast Tenderloin of Baby Lamb with Szechuan Peppercorns
Gratin of Potato, Seared Morels, Syrah Syrup
Cabernet Sauvignon Vintage Selection 2002, Napa Valley, Peter Mondavi Family; Charles Krug Winery
* * * * *
Trio of Desserts
Napoleon of Cabernet Chocolate Mousse and Thyme-Flower Honey Wafers, Kahlúa Crème Caramel,
Crostini di Ricotta with Macadamia Nuts, Dried Blueberries
Zinfandel Port, Peter Mondavi Family; Charles Krug Winery
The Institute of Culinary Education (ICE®) is New York City's award-winning center for culinary education. Founded in 1975 by Peter Kump, the school offers highly regarded 8- to 12-month career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. With an intensive curriculum, dedicated Chef Instructors, a strong record in externship placements and a clear entrepreneurial focus, ICE is widely regarded as a great pathway to begin or continue a culinary career. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of the 1,500 classes offered each year. In 2008, ICE was named the International Association of Culinary Professionals' (IACP) Culinary School of the Year and a School of Distinction by the ACCSCT in 2006. ICE's 42,000 square-foot facility is open seven days and nights a week, 350 days a year and is located at 50 W. 23rd Street, New York, NY 10010. More information can be found at www.iceculinary.com.