2014 Menu & Wines

Winemakers’ Dinner
Friday, September 19, 2014
2014 MENU

Course 1
Seared Bluefin Tuna
plum wine emulsion, sesame, grilled eggplant
paired with Pio Cesare Cortes di Gavi

Course 2
Grilled Langoustine
end of summer gazpacho, basil gelee, lavender mousse
paired with Gallo Signature Series Chardonnay

Course 3
Slowly Baked Wild Salmon
cherry wood smoked, pink pepper and coriander,
cioppolini, roasted garlic cream, sherry vinegar
paired with MacMurray Winemakers Block Pinot Noir

Course 4
Wagyu Beef Strip Loin
fine herbes, foie gras crust, sweet potato, truffle sauce
paired with Pio Cesare Single Vineyard Barbera "Fides"

Course 5
Spice Crusted Boneless Rack of Lamb
date chutney, spaghetti squash, red pepper-ginger reduction, boutique olive oil, serrano ham
paired with Trinchero Meritage

Course 6
Local Artisan Cheese
paired with Clarendon Hills Syrah

Course 7
70% Dark Chocolate and Jasmine Pot du Crème
paired with Terra d'Oro Zinfandel Port



Meet the Chef!

Chris Calhoun

Chris Calhoun has made a name for himself over the past couple of years as Director of Food & Beverage and Executive Chef at The Desmond. He grew up in the area, worked at some great local restaurants in high school, was classically trained at The Culinary Institute of America and apprenticed with James Beard award winner, Chef Gunter Seeger. He established his reputation as an Executive Chef in Chicago and The Desmond was fortunate to hire him when he decided to return to his hometown.

As Director of Food & Beverage at The Desmond, Chris is responsible for not only the food but also service in both the á la carte and banquet operations. His standards are just as high on the service end and his enthusiasm and professionalism ensure that every diner will receive exemplary service.

Anyone who has attended a past Winemaker’s Dinner can attest to his delicious, creative menus designed with an emphasis is on the finest seasonally available ingredients, uniquely matched and meticulously prepared. In addition, premium wines are paired with each course to make this a one of a kind event.