Gibsons Bar & Steakhouse Fess Parker Wine Dinner

Gibsons Bar & Steakhouse in downtown Chicago kick-offs their 2011 Sommelier Dinner Series with a Fess Parker Wine Dinner featuring Head Winemaker Blair Fox and courses prepared by Executive Chef Dan Huebschmann on Tuesday, March 1, 2011 at 6:30 PM.

The six-course event begins with passed appetizers created by Chef Dan Huebschmann paired with Fess Parker SBC Riesling.  Five courses will follow, including Pan Seared Parrot Fish with Cara Cara Orange, Petite Herb Salad, Lady Apple, and Breakfast Radish paired with Fess Parker SBC Viognier; and Gibsons’ U.S.D.A. Prime NY Strip with Tristan Island Lobster Tail, Pancetta Scented Potato, and Lobster Hollandaise paired with Fess Parker’s The Big Easy.  The decadent meal will finish with dessert paired with the appropriate Fess Parker, Fortress “The Finale.” Complete menu, wine pairings and more about Fess Parker below.

WHEN:  Tuesday, March 1
6:30 PM Reception, 7:00 PM Dinner 

COST: $150 per person, all inclusive

RESERVE: Reservations required, space is limited. Call Sada at 312.587.0575 x 1123

WHERE: Gibsons Bar & Steakhouse – DOWNTOWN
1028 North Rush Street
Chicago, IL 60611
312.266.8999

SOMMELIER SERIES

FESS PARKER WINE DINNER MENU
Hors d’Oeuvres
Seared Foie Gras, Apple Syrup, Brioche
Shrimp and Smoked Salmon Lollipop
Fess Parker SBC Riesling

First
Pan Seared Parrot Fish, Cara Cara Orange, Petite Herb Salad, Lady Apple, Breakfast Radish
Fess Parker SBC Viognier

Second
Roasted Breast of Squab, Savoy Cabbage, Pomegranate Molasses, Pickled Perl Onion
Fess Parker SBC Pinot Noir

Third
Lamb Strip Loin, Watercress Puree, Yukon Gold Gnocchi, Crispy Mushroom
Fess Parker Epiphany The Gypsy

Fourth
Gibsons U.S.D.A. Prime NY Strip, Tristan Island Lobster Tail, Pancetta Scented Potato, Lobster Hollandaise
Fess Parker The Big Easy

Dessert
Panacota, Apricot Crème Anglaise, Earl Grey Short Bread
Fess Parker, Fortress “The Finale”

About Fess Parker
Realizing the potential of Santa Barbara County as a premium grape-growing region, Fess Parker and his son, Eli, originally set out in 1989 to plant a small vineyard and sell fruit to local producers. But, as Fess’ daughter, Ashley explains, “Fess is from Texas, so he can’t do anything small.” The Fess Parker Winery and Vineyard now farms almost 700 acres on four vineyards throughout Santa Barbara County. 

Head Winemaker Blair Fox, with a combined degree in Viticulture and Enology from UC Davis, joined Fess Parker Winery & Vineyard as Associate Winemaker, overseeing the Rhône varietal wines. Fox had previously consulted in the vineyard for the winery’s 2002 harvest.  Fox continues the stylistic direction set by Eli Parker when capturing the terroir of the vineyards. He aims to continue raising the bar for the award-winning Fess Parker wines, such as the 2001 Rodney’s Vineyard Syrah (91pts, Wine Advocate), 2002 Bien Nacido Vineyard Pinot Noir (93pts, Wine Spectator), and 2001 American Tradition Reserve Syrah, (92pts, Wine Advocate).

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