Dining with Wine

By Amy Culbertson
As seen on The Food Blog
October 24, 2008

URL: http://www.dfw.com/118/story/54181.html

Several upcoming wine dinners sound pretty tempting:

--At Olenjack's Grille in Arlington, chef Brian Olenjack has put together a five-course meal featuring wines from the Burgundy giant Laboure-Roi.

Several upcoming wine dinners sound pretty tempting:

--At Olenjack's Grille in Arlington, chef Brian Olenjack has put together a five-course meal featuring wines from the Burgundy giant Laboure-Roi.

Among the temptations on the carte: quail and mushroom ravioli with tomato butter sauce, paired with Laboure-Roi Macon Villages St. Armand; braised pork shoulder and leeks with black beans and house-made chorizo, paired with Laboure-Roi Pommard; chocolate brownie torte with white-chocolate mousse and caramelized bananas, paired with Laboure-Roi "Les Sangliers" pinot noir.

The dinner, $60 plus tax and tip, starts at 6:30 p.m. Oct. 28; for reservations, call 817-226-2600.

--At Chamberlain's Fish Market Grill in Addison, a Sonoma County Fall Harvest Wine Dinner offers five courses for $75, plus tax and tip, at 6:30 p.m. Oct. 30.

Among the courses are roasted butternut squash bisque with pumpkin spice cream (Christine Andrew chardonnay, Sonoma, 2005), lamb chop with pomegranate-pistachio couscous (St. Francis "Old Vines" zinfandel, Sonoma, 2005); madeira-roasted pears with poached-apple ice cream (Sonoma County hot apple cider with Navan liqueur).

Reservations: 972-503-3474.

--At Bonnell's Fine Texas Cuisine in Fort Worth, Jon Bonnell plans a Nov. 5 five-course meal to complement wines from Napa's boutique winery O'Brien Cellars.

From the menu: pepper-crusted smoked ahi tuna cigar with watercress and shiitake mushrooms and a sesame-ginger drizzle, with O'Brien's Romance of the Heart blended red; grilled South Texas antelope with red-chile whipped potatoes and braised chard, with the Seduction blended red; chocolate terrine with cashew butter, dried cherries and blueberry reduction, paired with a late-harvest red called Reflection.

Call for seatings: 817-738-5489.