Becker Vineyards, Hill Top Café uniting for Jan. 26 dinner
Hill Top Café and Becker Vineyards invite the public to join them for another vintner dinner, this one on Sunday, Jan. 26.
The four-course dinner kicks off with a wine reception beginning at 5 p.m. Johnny and Brenda Nicholas, Hill Top Café proprietors, and Nichole Bendele, Becker Vineyards’ public relations coordinator, will be present to meet and greet guests.
Brenda Nicholas (who is also the culinary director) and chef Marvin Hobson created the following menu around the Becker Vineyards wines:
Reception: Becker Vineyards Provencal Tallent Vineyard 2012.
First course: Braised oxtail soup with parsnips, kale and potato dumplings, paired with Becker Vineyards Albarino Peter’s Prairie Vineyard 2012.
Second Course: Locally-grown roasted rainbow and golden beets with native spiced pecans, Texas chevre and hearts of palm in a prickly pear cactus vinaigrette, paired with Becker Vineyards Prairie Rotie 2012.
Third Course: Mixed entrée Menard County lamb ravioli seared in browned butter, topped with truffle cream sauce and toasted pistachio crumbles, paired with Becker Vineyards Raven 2012 (75 percent Malbec, 25 percent Petit Verdot); Gulf ling cod filet baked in papillote with wasabi beurre blanc, julienned winter vegetables and peppered sesame oil glaze, paired with Becker Vineyards Zinfandel 2012.
Fourth course: Port poached winter pear slices layered with crispy pancetta ham, shaved Spanish manchego cheese and lemon quince jam paired with Becker Vineyards Vintage Port 2012.
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