Beer, wine, and liquor themed dinners have become all the rage in the Metro. Later this month, two more restaurants will host these special events. Here is a look at the details.
First, Trostel's Dish (12851 University Avenue, Suite 400, in Clive) will host a Cline Cellars Wine Dinner on Monday, September 23, starting at 6 p.m. Chef Jed Hoffman has designed a special four-course menu to complement the wines, and a representative will be on hand to discuss the wines being served. The dinner is $60 per person (plus tax and gratuity), and reservations can be made by calling Trostel's Dish at (515) 221 3474. Here is a look at the menu for the evening, complete with wine pairings:
Wine—Mouvédre Rose (Contra Costa County 2012)
Chilled Melon Soup with Crispy La Quercia Prosciutto and Tasmanian Leatherwood Honey
Wine—Viognier (North Coast 2012)
Smoked Duck and Wild Rice Salad with Cranberry Chutney
Wine—Cool Climate Pinot Noir (Sonoma Coast 2010)
Bay and Lavender Braised Lamb Osso Bucco with Whipped Potatoes
Wine—Small Berry Mouvédre (Contra Costa 2010)
Dark Chocolate and Blueberry Cake with Ganache
Wine—Cool Climate Syrah (Sonoma Coast 2011)
Later that week, Sbrocco (208 Court Avenue in Des Moines) will host an event of their own. The wine bar and restaurant will hold a Vom Fass Scotch Dinner on Wednesday, September 25, starting at 6:30 p.m. Chef Aaron Holt will pair a four-course dinner with four specialty scotches from Vom Fass (833 42nd Street in Des Moines). The dinner is $55 per person, or $100 for two (plus tax and gratuity). Reservations may be made by calling Sbrocco at (515) 282-3663. Here is a look at Chef Holt's menu, complete with scotch pairings:
First course ~ Fall picnic salad of organic spring mixed greens, caramelized peaches, crumbled spicy La Quercia Speck, Maytag blue cheese, candied cashews, smoked deviled egg, caprese crostini, and fig vinaigrette, paired with Fettercairn 16-year-old scotch.
Second Course ~ Seared U-10 scallop with chimichuri and La Quercia prosciutto and Eden Farms pork belly with house jalapeno jam and an apple gastrique, paired with Tullibardine 20-year-old scotch.
Third Course ~ Stuffed pork loin with orange macerated Medjoul dates, shallot whipped potatoes, garlic green bean, and a mustard demi-glaze, paired with Benrinnes 13-year-old scotch.
Fourth Course ~ Southern pecan pie with whipped cream, paired with Craigellachie 16-year-old scotch.