IWFS Dinner
| Theme | IWFS Dinner |
|---|---|
| Venue | Cafe Blue |
| Location | 340 E. 2nd Street, Austin, TX 78701 |
| Date | Jun 20, 2017 |
| Time | 6:30pm |
The dinner at Café Blue prepared by Chef Ben Nathan was quite exceptional. The Reingolds created an outstanding event with unbelievable food and matching wine. Eric Hilmy whose winery is in Stonewall Texas produced and supplied three of the wines and he was present to discuss the wines. The oysters, the jumbo sea scallop, and the jumbo lump crab were all my favorites along with Hilmy Cellars “Bishop Vineyard” Sangiovese that went so well with the grilled filet.
Menu
COCKTAIL HOUR
Assorted Phyllo Cups- Apricot-Brie, Apple-Gorgonzola, Wild Mushroom-Goat Cheese
Mini Crab Cakes | Cajun Remoulade
Bocelli Prosecco, Italy, NV
DINNER
Oysters on the Half Shell | Apple Granita | Mint Chiffonade
Hilmy Cellars Albariño, Texas High Plains, 2016
Chilled Asparagus Salad | Jumbo Lump Crab | Louis Sauce| Fried Avocado
Justin Sauvignon Blanc, Central Coast, California, 2016
Jumbo Sea Scallop | Saffron-Vermouth Cream | Garlic Whipped Potatoes
Hilmy Cellars Viognier, Texas High Plains, 2016
Grilled Filet of Beef | Rosemary-Porcini Jus | Parmesan Polenta | Truffle Oil
Hilmy Cellars “Bishop Vineyard” Sangiovese, Texas, 2015
DESSERT
Mini Molten Chocolate Cake | Amy’s Irish Cream | Chocolate-Covered Espresso Beans
Haak Vineyards Blanc du Bois Madeira, Texas, 2013
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