Looking over the completed menu for this Saturday nights wine dinner the old brain was reminded of how the local FM radio station (WRAR) lets its listeners know when to stop trying to call in during a contest, interrupting whatever song is playing to announce in a carnie voice, “WE HAVE A WINNER, WE HAVE A WINNER.” Just serendipity I suppose, but in the past week one of the red wines we will be serving was announced by Wine Spectator as one of its top 100 of 2014. Maybe double serendipity because over the last week it became apparent that it made more sense to make the real “Prime Rib of Beef” for the 3rd course instead of the “Prime roast strip loin of beef” that was described. Also on the menu will be a delicious riff on Oysters Rockefeller featuring Chesapeake oysters, a re-purposing of some house-cured bacon into spiced lardons with pappardelle and a mushroom ragu, as well as a “Parfait of Cannoli Cream” for dessert. Leading the festivities will be special guest Karen Hayes, the Virginia rep from Winebow, the importer whose wines from Italy we are showing off. Karen is just back from Italy herself and will lead a spirited discussion of the grapes and wine makers involved. The dinner will begin at 6:30, costs $55 per person for four courses of food and wine pairings, and you can make a reservation by calling Good Eats at 804-472-4385. Next dinner will feature the Winebow selections from Spain and Portugal and will take place Saturday December 6th and then that’s it until the gala dinner we will do for New Years Eve.
The whole property will be closed the week of Thanksgiving, then Spuntino will re-open on Dec. 3 with it’s regular schedule, Wed – Sat, noon – 5pm. The next day, Thursday Dec.4th, at 2pm there will be the first of a series of cooking classes named “Elegant Menus for Entertaining”. On the menu at this first class are two dishes from our last wine dinner, “Ginger-tomato Bread Pudding Salad” and “Shrimp on the Barbie”, shrimp and grits in an easy disguise, which among other things will make you the winner anytime BBQ sauces are compared. On Dec 11th the menu will be a Galette of Autumn Vegetables and Rack of Lamb Chops, flavored with a wonderful Japanese roasting marinade. The December 18th class will demonstrate a Salad of Walnuts, Golden Raisins, Bacon and Blue Cheese and … the Good Eats Prime Rib. The classes are $35 each, call or email to secure your spot, and there is no requirement to sign up for all three, only if you want to. Take a class, be a better cook the rest of your life.
In closing we would like to wish you a Happy Thanksgiving (and if you’re looking for good wine with turkey swing by SpunTino this week-end where we have many selections across a range of price points) and once again thank you for your strong support. THANK YOU, and
We hope to see you.