Cooking for a Cause

Cooking for a Cause

As many of you know, I have been on the Charlotte Wine and Food board since the beginning of time. We have enjoyed so many memorable wine dinners while providing for children’s charities in our region.

Today we are highlighting a dinner in April of 2019. We were honored to have guest pastry chef Ashley Boyd, and wines from Paul Jaboulet.

First Course

Egg Linguine, St. Germaine Clams and Bacon Lardons 2014 PAUL JABOULET AÎNÉ CROZES-HERMITAGE ‘DOMAINE MULE BLANCHE’

Second Course

Provencal-Braised Octopus, Yukon Gold Potatoes, Castelvetrano Olive Pesto 2018 PAUL JABOULET AÎNÉ PARALLÈLE 45 ROSÉ 2016 PAUL JABOULET AÎNÉ PARALLÈLE 45 ROUGE

Fourth Course

Moroccan-Crusted Bison over Braised Gigante Beans, Caramelized Brussel Leaves and Reduction Sauce 2015 PAUL JABOULET AÎNÉ LES JALETS ROUGE 2016 PAUL JABOULET AÎNÉ ‘DOMAINE DE THALABERT’

And for dessert . . . One of the most unexpected and delicious pairings we have ever done. Brioche pudding with seared Foie Gras. 2016 PAUL JABOULET AÎNÉ HERMITAGE ‘LA CHAPELLE’. (Side note – the Fire Department didn’t come but the fire alarms did – note to self do NOT sear that much foie gras inside a home kitchen).

Thanks to Ashley Boyd for thinking outside of the box with us. One for the books for sure. Collaboration is inspiring.

Click here to see more pictures from the evening.

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