Fantastic American Wine Dinner at Braddock’s American Brasserie

The 15thOff-the-Grid” Sunday Supper Series (www.off-the-grid.ws) wine dinner was fantastic.   For our 15th dinner we wanted to try a dinner theme aimed at the good old USA – and our friends at Braddock’s American Brasserie (at Pittsburgh’s Renaissance Hotel) were more than happy to work with us.  

Jim Henning‘s entire Braddock’s management team and staff were engaged, professional and pleasant to work with throughout our planning and dinner.   Chef Brian Volmrich put together a stunning array of courses AND, most important for the wine enthusiasts in our group, he was happy to work closely with us to make sure the food and wine were complementary throughout.   The result was a dinner that we will all remember for a long time to come – I wish I could have another taste of the braised veal cheek and “Split Fathom” Cabernet…..

Here is what was enjoyed (I would not change a thing!)

First Course (Served on the 14th Floor private roof patio) – American Caviar and Lobster on Buckwheat Blinis with Crème Fraiche –  Gruet Brut NV (Albuquerque, New Mexico) – the delicate lobster and American Caviar flavors complemented the lovely effervescence of the Gruet Brut.

Second Course – Pan-Seared Bronzini with Blue Crab and Peppercress Salad and Warmed Fingerling Potatoes – King Estate Pinot Gris 2009 (Willamette Valley, Oregon) – nicely weighted course, with the Bronzini and Crab flavors matching the light and floral notes of the Pinot Gris

Third Course – Chilled Green and White Asparagus with Roasted Tomatoes, Prosciutto, Olive Bread Crostinis and Opal Basil Vinaigrette – no wine with the salad course, but wow was this salad tasty!

Fourth Course – Duet of Braised Veal Cheek and Grilled Petite Filet Mushroom and Herb Risotto with Bordelais Demi-Glace – Gundlach Bundschu Merlot 2006 (Sonoma, California) AND Treasure Hunter “Split Fathom” 2006 (Napa Valley, California) – no subtle flavors here, two richly flavored meats with serious California reds, the Merlot was good and the “Split Fathom” was big, rich and spicy!

Fifth Course (Served on the 14th Floor private roof patio)  – Chocolate Bete Noire with Strawberry Basil Coulis and Crème Anglaise – Gruet Brut Rose NV (Albuquerque, New Mexico) – anything would have been good while enjoying the city lights on the roof patio, but how can you go wrong with a chocolate and strawberry dessert with a Gruet Brut Rose?

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