Vidalia Restaurant Friday Wine Dinners

[RJ Cooper]

To all y'all "rockers" out there!!!!!!!!!!!!

We have started our series of Friday night wine dinnners.

Our first dinner was in April, Sin Qua Non wines were Doug Mohrs choice with 7 course of food to match.

On Friday the 26th of May is our next installment................"Pinot Camp" featuring wine centered around that famous get away that I and others here about "Just got back from Pinot Camp..........Wow did we have fun".

No we can have a taste of what is like in our wine room that friday night. Including the wines we will be doing a seven course food paring to match these extrrodunary wines that Doug has picked for the event. match.

Please check our web site or contact us by phone or email for other details.

Here is our press release for this event:

Please join us for an extraordinary evening featuring the wines of some of Oregon's top small producers and Robert MacFarlane or Roanoake Valley Wines

The first Oregon "Pinot Camp" was held in 2000. Over 40 Oregon wineries grouped together and invited selected retailers and sommeliers from across the U.S. to experience Oregon vineyards, wines, winemakers and hospitality first hand. It has since become an annual event held each June in the Northern Willamette Valley and now consists of over 50 wineries. The camp is built around a series of seminars, tastings and dinners designed to increase knowledge of and to instill a passion for, Oregon wines. This, the last dinner in our series of Friday night May wine dinners, is a "mini" pinot camp!. We hope to expose you to some wines you may not had the opportunity to taste as well as a little information about these producers and the Oregon wine scene in general.

To help provide us with some Oregon insight we've invited Robert MacFarlane, who after working with noted importer Bobby Kacher, left to help Roanoake Valley….a small family owned import wholesale company in Virginia, specializing in the wines of the Pacific Northwest. Robert has traveled to the Willamette Valley twice a year for the last several years to keep his finger on the pulse of the Oregon wine industry. Not only visiting and barrel tasting at blue-chip producers (Ken Wright, Brickhouse, Patricia Green, Evesham Wood and Domaine Serene) but also to seek out the new generation of "smaller" producers. (Sam Tannahill, John Grochau, David Autrey, etc.)

Executive Chef R.J. Cooper has created an exemplary menu to pair with each wine. The dinner is $175.00 per person excluding tax and gratuity. Seating is limited. Please call a Manager at 202.659.1990 for reservations. This evening promises to be a great culinary event of wine and food. We hope you will join us for our last May wine dinner and become one of our "happy pinot campers".

Camp Wines

1999 Argyle Brut

2004 Evesham Wood "Blanc de Puit Sec"

2002 Hammacher "Cuvée Forêt Diverses" Chardonnay

2002 Belle Pente "Murto Vineyard" Pinot Noir

2004 GC(Grochau Cellars) "Cuvee des Amis" Pinot Noir

2004 Ken Wright Cellars "Savoya Vineyard" Pinot Noir

2004 Ken Wright Cellars "Canary Hills Vineyard" Pinot Noir

Clear Creek Grappa of Pinot Noir

Menu

Reception

Passed Hors d'Oeuvres

Amuse Bouche

Dungeness Crab in Three Forms

First Course

Black Bass Ceviche Mille Feuille

with brioche melba toast, seaweed salad and razor clam-meyer lemon vinaigrette

Second Course

Smoked Maine Diver Scallop

with grilled white asparagus, blue foot mushroom and truffle emulsion

Third Course

Salmon in a Blanket

wild alasakan salmon wrapped in phlylo with crisp pork belly and pinot noir-lentil emulsion

Fourth Course

Turlock Farm Squab

with foie gras stuffed morel mushrooms, wild cress and confit leg mignonette

Fifth Course

Calotte of Long Grass Fed Beef

with semolina cake, wild ramp tops, tellecherry pepper-huckleberry gastrique

Dessert

Lingonberry-Grappa Terrine en Gelee

with pink peppercorn crème brulee and pinot noir syrup

Mignardises

Hope to see some of you there.

Chef RJ