James just sent me this email.....He is very excited about doing this event with Vincent Fine Wines and others are in the works! VINCENTS NEWS (Vincent’s Fine Wines) “I’m Drooling!!!” Why am I drooling? Well, I just finished my meeting with Chef James King of the Hilton Garden Hotel and Convention Center and we have put together the menu for the 8th Annual Nouveau Beaujolais Gala. This year’s edition will have a few new twists and some special surprises. As always we will begin the evening with the “First Taster Ceremony”. One of our guests will be selected to receive the first taste of this year’s George DuBoeuf Nouveau Beaujolais. Why is this so special? Nouveau Beaujolais is the first wine of the new vintage to be released. The wine is flown into the US in time for the international release. By law, Nouveau may not be sold or tasted before noon on the third Thursday of November. So, When our First Taster gets their First Taste, They will be among the very first to taste the new wine in America. A big “plus” for Texarkana; we will be part of a group of restaurants and stores that will participate in a Nouveau Gala. Last year we were enjoying our Nouveau Gala at the same time as New York, Chicago, Boston, Atlanta and Miami. Very cool for east Texas!!! Before I hit you with this magnificent menu, let me review the components that make Nouveau so special. First, the Gamay grapes need to be handpicked and brought to the winery without crushing the grapes. Next, the grapes are placed in sealed fermentation tanks then shot with CO2. The CO2 permeates the skins and begins fermentation inside the grape (Carbonic Maceration or Whole berry Fermentation). Wines that are produced in the Carbonic Maceration method are abundant with fruit and forward acids making this wine a wonderful accompaniment to Thanksgiving feasts, fresh ham, rich fruity sauces and an array of different cheeses. The unique character of this wine makes it a short lived wine that will maintain it natural fruit for about 5 months. In my opinion, there’s just enough time to get through the holiday dinners and parties before the wine begins to lose it unique style. The 2013 vintage will be very good. However, there was hail and frost during the budding process and the vintage will be smaller. OK, let’s talk about the menu for this year’s Gala. Remember, the entire menu has been selected to match the wine of the day, Georges DuBoeuf 2013 Nouveau Beaujolais. Further, each attendee will get to keep the commemorative glass that will be utilized at the dinner. Remember, each course was specially designed to match the wine. So, Let the “Drool” Begin: Course #1 Crab and butternut squash Bisque Course #2 Tomato Vase with fresh greens and a delicious Pear Dressing Course #3 Intermezzo- Blood Orange Sorbet Course #4 Roasted Texas Akaushi Strip (A magnificent cut of Beef that is raised in Texas but a direct descendant of the Akaushi herds of Japan) served with a Shitake Mushroom sauce. And, Berkshire Pork Loin Strip served with a Mediterranean fruit compo sauce. This dual entrée will be accompanied by Fingerling Potatoes and fresh baby Vegetables. Are you drooling yet? The next course will get you there… Course #5 Dessert- Godiva 3 layer pate’ with a fresh Raspberry Sauce At the end of this glorious feast, we invite you to join us for an imported Cigar (Complements of Vincent’s Fine Wines) on The Hilton Garden’s beautiful Patio with Fireplace. This Dinner will be one of our Finest Wine Dinners ever and it is truly a wonderful value. The cost of this year’s Nouveau Dinner will be a mere $60 per person and that includes the wine and the finishing cigar. Cigars will be only offered to those who will join us on the Patio. The particulars: Nouveau Feast Thursday November 21, 2013 Hilton Garden Inn and Convention Center 2910 Cowhorn Creek Loop Texarkana, Texas The reservations are limited. So, please RSVP to Kadie Allen at: (903)255-4669 Seating at 7:00 pm, First Taster Ceremony 7:15, Dinner begins immediately after.
Posted on: Wed, 30 Oct 2013 12:28:22 +0000
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