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Wednesday, October 17, 2012

Fall Foods and Rhone Wines Dinner, Friday October 26th 2012 - 7PM




What: Fall Foods and Rhone Wines Dinner
When: Friday October 26th 2012
Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details:
Price:$54 per person
Menu
Parsnip & Black Truffle Soup
Cotes du Rhone, Cave de Cairanne Camille Cayran

Andouille & Fall Mushrooms
Vaqueras, Cave de Cairanne Camille Cayran

Butternut Squash Crostini
Twin Maple Farms Hudson Red Cheese
Gigondas, Cave de Cairanne Camille Cayran

Roasted Pork Loin, Celery Root Puree,
Braised Red Russian Kale from our Garden
Chateauneuf-du-Pape, Cave de Cairanne Camille Cayran

Autumn Spiced Apples, Mulled Ice Cream
Muscat de Beaumes-de-Venise, Gabriel Meffre Laurus

The Rhone Valley is well known for its spicy, fiery red wines, although it does make a very small amount of white and rose wine as well. The Rhone is in the southeast of France, from Vienne to the north to little Riez in the south. Perhaps best known of all Rhone wines is the Hermitage wine, created in the northern section of the Rhone valley. 

Northern Rhone has the Hermitage wines, as well as Cote Rotie and Condrieu. The vineyards in this section are along a very narrow strip of land, with most wineries using syrah grapes. A few, such as Condrieu, use viognier, and other grapes are used very infrequently. 

Southern Rhone is far different geographically than Northern Rhone, with a very Mediterranean feel to it. The southern area of Rhone is best known for its Grenache grape usage. This region boasts the Chateauneuf-du-Pape wines. In addition to grenache, the region grows a wide variety of lesser grapes such as muscat, cinsault, cargnan, and so on. These wines tend to be mellower and easy to drink.

Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visitwww.chefonamission.com. www.aromathymebistro.com.


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We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

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