Back again for a second year in a row in 2018, the Ruth’s Chris TasteMaker wine dinners have returned and are wowing foodies and wine lovers alike. The dinners take place nationwide at select locations for one night only and feature unique, five course dinners paired with the wines of premier winemakers. For each dinner, Ruth’s Chris executive chefs craft a menu to complement each dinner in the series. Featured wineries so far in 2018 include The Prisoner Wine Company, Belle Glos, Freemark Abbey, Caymus Vineyards, and most recently Veuve Clicquot. The 2018 series will conclude on October 18 with a dinner featuring the wines of Stag’s Leap Cellars. For reservations, visit the Promotions section at www.ruthschris.com. They are even including the Stag’s Leap ‘Fay Vineyard’ Cabernet Sauvignon which is always stellar!
I was fortunate to be invited to attend the Ruth’s Chris TasteMaker Veuve Clicquot wine dinner and all I can say is #FoodPorn and #WinePorn. The chefs created delicious courses that paired seamlessly with all of the Veuve Clicquot wines. Here’s a recap of my fabulous dining experience.
Course #1 – Fried Oyster Po’Boy w/ Cajun Tartar Sauce + Belvedere 75 (Veuve Clicquot Yellow Label, Belvedere Vodka, Lemon)
I’m a big fan of anything fried with bubbles. Those bubbles just lighten up the salt and fat in fried foods and act as the perfect palate cleanser.
Course #2 – Seabass & Shrimp Stew w/ Saffron Aioli, Grilled Baguette + Veuve Clicquot Yellow Label
This was quite an amazing stew and fantastic with the Yellow Label bubbly. Like I seriously need the recipe to recreate this at home.
Course #3 – Tenderloin Tartare w/ Horseradish Whipped Cream + Veuve Clicquot Rosé
I don’t know who the mad scientist that comes up with these combos but they nailed it. I have a (newfound) appreciation for tartare and the acidity of the wine was perfect with the richness I’d the dish.
Course #4 – Petite Filet w/ Herbed Truffle Crust, Accompanied by Potato & Leek Tart & Roasted Root Vegetables + Veuve Clicquot 2008 Vintage Champagne
Ys you can have champagne with your steak! Vintage champagne is a quite versatile pairing partner and can hold its own with beef. Between the herbed truffle crust and the potato and leek tart, I was seriously swooning.
Course #5 – Lemon Curd Napoleon w/ Almond Tuile, Fresh Berries + Veuve Clicquot Demi-Sec
My concern that the Demi-Sec would be too sweet was completely laid to rest. This was an exquisite wine with beautiful acidity to just lift it up. And it just melted in your mouth with dessert.
After this, I can’t wait for the next Ruth’s Chris TasteMaker dinner! And who doesn’t love Stag’s Leap? If you try this one or one in the future, let me know your thoughts. Cheers!