American Institute of Wine & Food Events in Los Angeles (6/05)/ Preview for next event-July 11, 05
AMERICAN INSTITUTE OF WINE & FOOD/LOS ANGELES CHAPTER
‘WINE WITH ASIAN FLAVORS’
EVENT: Asian Fusion and Euro-Asian once seemed like fabulously exotic terms, but as
contemporary American cuisine continues to absorb Asian ingredients the big
question becomes: “What wines will go with them?” AIWF’S June program explores
the solutions.
WHO: Noted Wine Authority and Consultant Mike Miller, owner of Golden State Wines and
featured “ Wine Guy” on KABC Talk Radio.
WHEN: Monday June 27, 2005, 7:30 p.m.
WHERE: Gingergrass Restaurant
2396 Glendale Blvd.
Silver Lake, Calif.
(323) 6…
COST: Members – $60; Non-members – $65
MENU: Passed Hors d’oeuvres:
Fresh Spring Rolls – Crunchy Squid with Salt and Pepper Dip
Dashwood Winery, New Zealand
First Course:
Exotic Green Jackfruit Salad with Poached Shrimp
Marinated Young Bamboo Shoots
Roasted Peanuts with Shrimp Sauce Vinaigrette
Arneis Winery, Napa Valley
Three Entrees:
(Served Family Style)
Cubed Tenderloin of Beef Lac Lac
Stir-fried, Caramelized Shrimp with Baby Bock Choy
Tofu Squares with Dipping Sauce
Turkey Flat Winery, Australia
Dessert:
Fried Banana Spring Rolls with Coconut Sauce and Chocolate Accents
Selaks Winery, New Zealand
RESERVATIONS: Please make your reservations promptly by mailing your check, payable to AIWF or Visa/MC/AX to Gloria Barke, 5215-2 White Oak Ave., Encino, CA 91316 or fax (818) 705-1261. For more information, please call
This event is limited to 50 guests.
BACKGROUND: The AIWF was founded in 1981 by Julia Child, Robert Mondavi and Richard Graff. It is a non-profit organization designed to support and foster the study of wine and food.
CONTACT: Megan Rodriguez; The Blaze Company
E-mail: [email protected]
Eager anticipation describes my feelings leading into The American Institute of Wine dinner themed “Wine with Asian Flavors“. What a great idea! Pair a bargain yet gourmet Vietnamese restaurant with great wines from the wine store next door for a unique and flavorful dinner!
AIWF’S June dinner program on Monday June 27, 2005 explored the possibilities of Asian Dinner/Wine Pairing with the with noted wine authority and consultant Mike Miller, owner of Golden State Wines and featured “ Wine Guy” on KABC Talk Radio. And what a delightful experience it was! The wisely selected wines were from
The dinner was held at the incredible Gingergrass Restaurant, located at 2396 Glendale Blvd. in Silverlake, Ca. (
Making a great dinner even better, Gingergrass is fortunate enough to have the fabulous Silverlake Wine Store next door. Silverlake Wine even has a tasting bar. Fortunate customers can pick up their wines at the wine store and bring them to dinner at Gingergrass to create their own Vietnamese/Wine pairing experience! Soon, Ginergrass will have a license to sell wines on the dinner menu as well.
The staff at Gingergrass is very friendly and accommodating. Both American and Asian staff is in attendance, and the dinner specials are clear as a bell. Fancy chopsticks as well as silverware are presented. The simple friendliness of the staff and the easy menus are in contrast to the great complexity of tastes in the truly epicurean 
foods.
The menu for the evening can speak for itself, but I cannot resist a few comments.
The Exotic Salad was alive with bursts of delicious flavors. The ginger, fruits, bamboo shoots, peanuts and shrimp in the first course combined so perfectly in a virtual symphony of flavors not to be forgotten. The sauces in every course were something to be envied by any chef in the world, and we were among the lucky ones taste them.
The stir fry shrimp was “as good shrimp can be” and, well the
The delicious dessert shown below was “gone in 60 seconds.” It was simply too good to resist. The Selaks Winery,
Preview for the next Big Event is on July 11, 05 and is as follows as the Fantastic Rockenwagner Restaurant in Santa Monica, Ca.
AMERICAN INSTITUTE OF WINE & FOOD/LOS ANGELES CHAPTER
‘THE ACID TEST’
Vinegar Dinner and Wine Pairing
EVENT:
Vinegar, available in many different flavors, is a versatile condiment. However, because of its acidity, it is commonly thought that dishes, in which vinegar is included, cannot be paired with wines.
WHO:
Vinegar devotee and talented Chef Hans Röckenwagner presents a five-course meal, each dish containing vinegar and complimented by interesting Austrian wines. A vinegar tasting will precede the meal.
WHEN:
Monday July 11, 2005, 6:30 p.m.
WHERE:
Röckenwagner Restaurant
2345 Main Street
Santa Monica, Calif.
COST:
Members – $95; Non-members – $105
MENU:
Cold Poached White Asparagus Salad
Sweet & Sour Lentils with Kobe Beef, Black Forest Ham Sausage and Poached Egg
Loimer Grüner Veltliner
Seared Diver Scallops with Coffee Blossom Honey Vinegar and Vanilla Mashed Potatoes
Kracher Pinot Gris Trocken
Beef Short Ribs “Sauerbraten” with Farmers Market Succotash
Pockl Zweigelt
Roasted Fig Tart with Crème Fraîche Ice Cream
RESERVATIONS:
Please make your reservations promptly by mailing your check, payable to AIWF or Visa/MC/AX to Gloria Barke, 5215-2 White Oak Ave., Encino, CA 91316 or fax (818) 705-1261. For more information, please call
This event is limited to 40 guests.
BACKGROUND:
The AIWF was founded in 1981 by Julia Child, Robert Mondavi and Richard Graff. It is a non-profit organization designed to support and foster the study of wine and food.
CONTACT:
Megan Rodriguez; The Blaze Company
E-mail: [email protected]