Tuesday, April 26: If you can trust anybody for a night of fine wine and cuisine (all in one handy package), it’s the folks at Domaine Hudson, the Zagat-loved Washington Street staple. On Tuesday night, the restaurant will welcome Château Haut-Beyzac for a special wine dinner.
First, a bit of background from Domaine Hudson co-mastermind, Meg Hudson: “Daren Miller’s story is an interesting one, and it starts with his wife, Emmanuelle (“Manu”) Raguenot. Manu is the daughter of winegrowers in Bordeaux and she came to the U.S. in the mid-nineties to get experience in the wine business. While here, Manu met Daren Miller, a purebred, all-American farm boy from York, Pa. working at Naylor, one of Pennsylvania’s commercial wineries. Daren moved to Bordeaux with his bride in 1996 and soon started Château Haut-Beyzac.”
Here’s a glance at the menu:
Sparkling Vouvray: Radish with Goat Butter & Sea Salt
Chateau des Tourtes Cuvee: Blue Crab and Bacon Bric de Feullitte, Arugula Salad
Beyzac ’07: Rabbit Terrine, Cassis & Cherry Compote
Beyzac ’05: Medallion of Pork Tenderloin, Red Lentil Fondue, Sauce Normande
Beyzac Grand ’05: Beef Shortrib Braised in Coffee Demi, Tourne Potatoes Parisienne
Coffee, Tea or Espresso: Cookies & Confections
The dinner, which kicks off at 6:30 p.m., costs $75 plus gratuity. Call Domaine at 655-9463 to reserve.
Thursday, April 28: The forces behind the mighty Harry’s Empire present the 23rd Share Our Strength’s Taste of the Nation Dinner Thursday, beginning at 6:30 p.m.
From the Harry’s Savoy Ballroom, a veritable army of renowned chefs will prepare a five-course gourmet dinner to benefit Share Our Strength, a national organization that fights childhood hunger. All proceeds raised at the Harry’s event go to the Food Bank of Delaware, the Ministry of Caring and the Claymont Community Center. Last year the event raised more than $50,000.
Each course is prepared by a different chef, and the annual talent search is painstaking. Harry’s own outstanding executive team, which includes executive chef David Leo Banks and chefs de cuisine Patrick D’Amico, Kate Applebaum, and Jeff Burress, will create the hors d’oeuvres for the evening. Perhaps the biggest bat on this year’s SOS roster is Emmy Award-winning chef Walter Staib of City Tavern in Philadelphia, and host of PBS’ “A Taste of History.”
The dinner will also showcases the culinary talents of Evan Deluty, owner-executive chef of Stella in Boston, and his good friend Marc Orfaly, chef-owner of Pigalle, also in Boston. Robert W. Bennett, executive chef of Classic Cake, in Cherry Hill, N.J.will prepare the dessert course. Another course will come from Rehoboth Beach’s own Hari Cameron of Nage.
The menu includes:
A reception featuring an exclusive raw bar station, as well as various tiraditos, crudos and chefs’ seasonal selected hors d’oeuvres (Chefs Banks, Applebaum, Burress and D’Amico). Accompanying wines: Perrier Jouët Brut Champagne, Trumpeter Malbec from Argentina, and Lafite Val de L’ours, a French chardonnay.
Escoveitch Salmon (Walter Staib), which refers to a West Indian preparation that typically involves a fish dish. Wine: 2009 Kim Crawford Sauvignon Blanc from New Zealand.
Seared Sea Scallops, potato puree, served with black truffle vinaigrette and crispy onions (Evan Deluty). Wine: 2009 J.M. Boillot Montagny Premier Cru, from Cote-D’or, France.
Heritage suckling pork confit with local Kennett Square mushrooms, cippolini onion, dried cherries, mustard seed and organic mâche (Hari Cameron). Wine: 2007 Bouchaine Pinot Noir from Carneros in the Napa Valley.
Deconstructed cassoulet (Marc Orfaly). Wine: 2009 Casa Lapostolle Cuvee Alexandre Cabernet Sauvignon from the Colchagua Valley in Chile.
“Lemon Delight” dessert, a light lemon mousse encased in tender ladyfingers with a fresh raspberry center (Robert Bennett).
A posh silent auction, which includes theater tickets, dinner at the governor’s mansion in Dover, museum tickets, fitness club memberships, restaurant and salon gift certificates and a year’s worth of tickets to Theatre N at Nemours, will also be part of the program Thursday. Attendees can also purchase raffle tickets to win a Wheelbarrow of Wine or a Summit Series Weber grill valued at $1,799.
Tickets cost $200 per person, a portion of which is tax deductible. For info call 475-3000.
Sunday, May 1: Nage’s week o’ doing good doesn’t end with S.O.S. On Sunday, the Rehoboth Restaurant will host the third annual Wine, Beer and Food Festival, a fundraiser for the Children’s Beach House.
Representatives from local businesses, wineries, breweries and distilleries will all gather at Nage Sunday at noon for an afternoon of wines, beers, spirits, food and live music. Tickets are $30 online and $35 at the door. Register your spot here. Call Nage at 226-2037 for more.