December 2017–January 2018
December 8December 8 at 7:00 pm -The Inns at St. Albans3519 Saint Albans RdSaint Albans, 63073Please join us Friday, December 8th at the Old Barn Inn at St Albans for a festive Holiday Wine Dinner featuring exceptional South African wines from guest speaker Katherine Camera of wine importer Broadbent Selections.
Roasted Golden Beet Salad with Goat’s Cheese, Spiced Pecans, Arugula and Orange-Tarragon Vinaigrette
paired with 2016 Secateurs Chenin Blanc, Swartland South Africa
Grilled Shrimp Peri-Peri over Coconut-infused Rice
paired with 2017 De Wetshof Limestone Hill Chardonnay, The Robertson Valley South Africa
Braised Chicken and Roasted Winter Vegetable Pot Pie …
paired with 2014 Warwick Estate Pinotage, Stellenbosch South Africa
Grilled Beef Tenderloin over Gorgonzola Whipped Potatoes with Crimini, Shitake and Oyster Mushroom Demi-Glace
paired with 2015 Delaire Graf Botmaskop Bordeaux-style Red Blend, Stellenbosch South Africa
Cherry and White Chocolate Bread Pudding with Amarula-Cherry Sauce
paired with 2013 The Curator Red Blend, Swartland South Africa
Katherine has been a part of the wine community since 1982. She has worked in many facets of the wine business throughout her career including as a Sales Rep, a District Manager & V.P. of Sales for Chicago based distributors. She has been a Luxury Brand Manager for Jess Jackson & Jackson Family Farms in California and for the United States. Currently, she is Midwest Regional Sales Manager for Broadbent Selections, an importer of fine wines from around the world. Arguably, Broadbent has the finest portfolio of South African wines in the world. Katherine has lectured on wine many time for groups like The Woman’s Bar Association and on Sixth Man Wine & Music cruises. She has won many awards throughout her career including Employee of the Year at Broadbent Selections for 2015. She has earned her Certified Sommelier pin from the Court of Master Sommeliers. Most recently, Katherine was inducted into the exclusive Brotherhood of Port.
Email Vivian at customerservice@cateringst
or phone her at 314.961.7588, extension 265 for reservations. Cheers!
December 12December 12 at 6:30 pm - 9:00 pmBin 54 Steak & Cellar1201 Raleigh RdChapel Hill, 27517Bin 54 Steak and Cellar cordially invites you to join us for our final wine dinner of 2018! Join us this December for a 5-course trip around the vineyards of the world with Broadbent Selections. Founded in 1996 Broadbent focuses on family-owned wineries spanning the continents with personality and stories, and on wines that come from the heart. Quality and character are their absolutes! Broadbent representative Max Kast will lead our journey through his hand-selected bottles. Accompanying each international selection, Executive Chef Kevin Draper will curate Bin 54 flavors that showcase techniques, ingredients, and culinary style that reflect the food culture of the origins of the paired Broadbent Selection. Com…e start the holidays a little early with us (and possibly do some last minute holiday shopping for your favorite wine lover) at 6:30pm on Tuesday, December 12th in the beautiful Bin 54 Solarium. Seats are limited, so be sure to reserve by phone at (919) 969-1155. $125 plus tax & gratuity.
Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce
paired with Huber, Grüner Veltliner “Terrassen” 2016
Winter Salad with Blood Orange Shrub Dressing
baby kale, wood roasted root veg, toasted butternut squash seeds
paired with A.A. Badenhorst, Swartland Chenin Blanc ”Secateurs” 2016
Pork Belly Acorn Squash Sopaipillas
trumpet mushrooms, swiss chard, local chevre, natural jus
paired with De Martino, Cinsault “Gallardia” 2016
Grilled Venison Chop
apple and walnut farro, parsnip puree, red beet, rosemary-tamarind sauce
paired with A.A. Badenhorst, Swartland Family Red Blend 2014
Flat Iron Roulade with Black Garlic and Shallots
whipped blue cheese potatoes, asparagus, red wine demi glace
paired with Chateau Musar, Bekaa Valley Red 2009
Pain D’Epice Millefeuille
caramelized white chocolate mousse, fire roasted chestnuts, cocoa nibs, dried cherry puree
paired with Quinta do Crasto, Douro 2012