Carnivale Charles Smith & K Vintners Wine Dinner

WHAT:          Charles Smith, owner and winemaker of Charles Smith Wines, will lead this unique dinner featuring extensive selections from Charles Smith Wines and K Vintners paired with a five-course menu prepared by Executive Chef Mark Mendez on Thursday, April 22.

For Charles Smith, first there was K Vintners, then Magnificent Wine Company and now winemaker Charles Smith brings Chicagoans his latest revelation.  Charles Smith Wines: The Modernist Project focuses on the way people want to drink wine today.  Charles Smith, with his big hair, vibrant attitude and bold packaging delivers an enthusiastic approach to wine: “It’s just booze—drink it!”

Smith arrived in the Walla Walla Valley following eleven years in Scandinavia managing rock bands.  Originally hailing from northern California, he has been involved with wine personally and professionally his entire life. Charles Smith Wines: ‘Modernist Project’ wines are about creating wines to be enjoyed now, but with typicity with regards to variety—that is merlot that tastes like merlot—and to the vineyard—wine that tastes like where it was grown.  The wines are full of flavor, balanced, and true to their place of origin.

Chef Mendez’s exciting paired menu includes Langoustino and lemon basil butter with K Vintners Viognier; Becker Lane spare ribs with corn bread and local honey with  Charles Smith Wines “Velvet Devil” Merlot; and Red wine braised duck with Spanish olives and polenta with K Syrah “Milbrandt.” Complete menu with wine pairings is below.

WHEN:          Thursday, April 22, 7:00 PM

COST:            $65 per person, all inclusive

WHERE: CARNIVALE

702 West Fulton Market
Chicago IL 60661

312-850-5005

www.carnivalechicago.com

CARNIVALE CHARLES SMITH WINE DINNER MENU
Passed Appetizers

Blue cheese, carmelized onion, crostini

Hiramasa ceviche, avocado, aji amarillo

Pork belly, mango glaze

Wine: Charles Smith Wines “Kung Fu Girl” Riesling

1st Course

Langoustino, lemon basil butter

Wine: K Vintners Viognier

2nd Course

Columbia River Salmon, morel mushrooms, red wine butter

Wine: K Vintners “The Boy” Grenache

3rd Course

Becker Lane spare ribs, corn bread, local honey

Wine: Charles Smith Wines “Velvet Devil” Merlot

4th Course

Red wine braised duck, Spanish olives, polenta

Wine: K Syrah “Milbrandt”

5th Course

Hook’s aged cheddar cheese, chocolate brioche

Wine: K “Motor City Kitty” Syrah

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