Supper Club: Wines of the Loire Valley & Spring Fare

Thu 4/27/17 - 6:30pm-9pm
Westmont

Join us in the CUBE for the April Supper Club! Chef Missy and her team will be showcasing the bright, fresh flavors of spring paired with wines of the Loire Valley in France from Béatrice and Pascal Lambert’s Domaine les Chesnaies.
 
We picked this winery and region (Chinon) for the fresh, luscious flavors that the Loire Valley offers. The Loire is also an extremely popular region for spring wines and, as always, we kept the season change in mind for our Supper Club feature. All of the wines we picked are also sustainable/organic/biodynamic and are specifically made to be enjoyed with hearty, home-style French cuisine. The first course’s wine, the Chenin Blanc, has an oily mouth feel and a bright acidity that will welcome our diners paired with the rillette. The tannins in the cabernet francs call for earthy, fatty, and bright flavors. We are featuring 3 different styles of cabernet franc: oaked, unoaked, and a mix between French and American oak. We are excited to show our customers how oak can change the character of a red wine and how the food we’ve paired with each of the cabernet francs brings out vastly different profiles that are different from simply enjoying the wine by itself. Finally, the rosé we chose is a switch-up… it is light, fruit driven, and has mild acid and tannins. This will leave our guests wonderfully satisfied with a light dessert that highlights mild fruits.
 
Thursday, April 27 at 6:30pm
The CUBE at Standard Market Westmont
 
Supper Club is a monthly dinner from our talented CUBE chefs, who will serve a 5-course meal expertly paired with wine. Join us for an evening of thoughtful, inventive, and delicious food.
 
$65/person includes 5 courses and beverage pairings
 
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First Course

Pork rillette, olives, sourdough, confit jam
Les Chesnaies, Cuvée “Les Chesnaies” Chenin Blanc 2015
 
Second Course
Morel consommé, leeks, pepper, poached egg
Les Chesnaies, Cuvée “Les Puits Danaé” Cabernet Franc 2012
 
Third Course
Bream, fiddlehead ferns, pea & shallot puree, brown beech mushrooms
Les Chesnaies, Cuvée “Marie” Old Vine Cabernet Franc 2011
 
Fourth Course
Lamb chops, ramps, cucumber coulis, pickled rhubarb, cauliflower purée
Les Chesnaies, Cuvée “Les Terrasses” Cabernet Franc 2015
 
Fifth Course
Pear and apple tarte tatin, whipped mascarpone
Les Chesnaies, Cuvée “Mathilde” Rosé 2015
 
A pre-paid ticket is required. Reserve your ticket here.