Winemakers' Dinner

Thursday, September 19, 2013


Course 1
Slowly baked tuna loin with miso and chive, pistachio bamboo rice and
sesame-truffle vinaigrette
paired with Pio Cesare Cortes di Gavi

Course 2
Poached halibut fillet, saffron-apricot emulsion, preserved lemon and
Moroccan style turnips
paired with Gallo Signature Series Chardonnay

Course 3
Grilled artichoke heart, pecan-black bean mirepoix and smoked duck breast
paired with MacMurray Winemakers Block Pinot Noir

Course 4
Lamb loin in black trumpet crust, barbera butter, cauliflower puree and
porcini reduction
paired with Pio Cesare Single Vineyard Barbera "Fides"

Course 5
Filet mignon, sweet potato soufflé and pancetta-rosemary sauce
paired with Trinchero Meritage

Course 6
Chipolata in pastry with beets, cabbage and tĂȘte de moine
paired with Clarendon Hills Syrah

Course 7
Espresso and banana tart with chocolate-hazelnut crust
paired with Terra d'Oro Zinfandel Port


Meet the Chef!

Chris Calhoun

Chef Chris Calhoun is the director of Food and Beverage at The Desmond Hotel in Malvern, PA. He comes to this role with a wealth of experience and a passion for food. After graduating from the Culinary Institute of America, he apprenticed under Michelin star and James Beard award winning Chef Gunter Seeger the Executive Chef of the first ever Ritz-Carlton Hotel in Buckhead, Atlanta. Calhoun worked for Chef Seeger for 6 years, becoming his executive sous chef at Seeger's own establishment appropriately named Seeger's where Calhoun oversaw a menu which was created daily based on the freshest locally sourced ingredients. In Chef Seeger's own words "Out of hundreds of people who pass through my kitchen, in the end, only a handful have what it takes to rise to the top...Chris Calhoun was one of the most talented."

Chef Calhoun moved on from Chef Seeger when the opportunity arose for him to take on the Executive Chef position at Orchids at The Palm Court in the Netherland Plaza Hotel in Cincinnati where he earned instant acclaim locally taking the forgotten restaurant on to Cincinnati Magazine's coveted Top 25 list and earning the magazines dish of the year.

Chef Calhoun has now turned his sights on the Philadelphia area and has chosen The Desmond Hotel in Malvern as his staging ground. In his first two months in the area he has not only completely redesigned the menu at The Desmond he has also earned dish of the year honors at the annual Philly Cooks event.



2013 Grand Tasting

Friday, September 20, 2013

2013 Participating Restaurants

General Warren Inne
A la Maison


2013 Grand Tasting Wine List!


2012 Winemakers' Dinner Menu | 2012 Grand Tasting Wine List