Friday, April 4, 2008
Get drunk, get stuffed, stay classy: Introducing the Moxie Wine Dinner
Posted by Joe Tone on Fri, Apr 4, 2008 at 6:13 AM
Fun, friendly, and not a bit snobbish, our region’s well-attended wine dinners provide a perfect opportunity for grape heads of all caliber to sniff and swirl their way toward viniferous enlightenment – all while filling up on some fabulous fare.
By the sounds of it, that goes double for the upcoming six-course Burgess Cellars’ Wine Dinner at Beachwood’s Moxie the Restaurant (3355 Richmond Rd.).
Slated for 6:30 p.m. on Tuesday, May 13th, the event will feature Burgess Cellars’ vintner, Steve Burgess, pouring and discussing a series Napa Valley wines, including Burgess’s own hand-crafted Cabernet Sauvignon and Merlot, along with the exotic Enviere meritage blend. Meantime, Moxie’s executive chef Jonathan Bennett will be creating the mouthwatering meal to go with.
Just listen to this lineup:
First course --- Mâche salad with Marcona almonds and Hudson Valley Camembert, paired with a Shramsberg sparkling wine;
Second course – California snails, with Burgess Merlot;
Third course – pistachio-crusted Ohio venison with a meritage blend from Burgess’ sister winery, Ilona Howell Mountain Winery;
Fourth course – dry-aged prime strip steak and fingerling potatoes, with the Burgess meritage, Enviere;
Fifth course – artisanal cheeses, with Burgess Cabernet Sauvignon; and
Sixth course – strawberry soufflé with champagne crème anglaise and another round of Shramsberg bubbly.
Limited to 40 people, the $100 dinner – tax and gratuity included – begins at 6:30 p.m., and seems like a great value for wine- and food-geeks alike. To snag a seat, call 216-831-5599 and mention the Burgess Cellars wine dinner. Featured wines will be available for sale following the dinner.
For wine lovers at any stage in their development, there really is nothing like hearing a vintner describe his craft. For hardcore oenophiles, it’s a chance to explore the subtleties of climate, weather, terrior and more on the finished product. And for newbies? At the very least, it’s a great way to educate the palate. --- Elaine T. Cicora
Read Elaine Cicora's restaurant reviews, food news, and comprehensive dining guide onthe restaurant page at
clevescene.com.
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