Health & Fitness
Rye's La Panetière Plans "Maison Louis Jadot" Wine-Paired Dinner and Thanksgiving Day Feast
La Panetière in Rye has announced three new 2013 events: a five-course, wine-coupled dinner on December 4, a prix-fixe luncheon cooking demonstration on November 21 (the latest "class" in a monthly series), and a prix-fixe Thanksgiving Day feast beginning at noon on November 28.
The dinner courses on December 4 will be paired with "Maison Louis Jadot" wine and Taittinger champagne. Beverage service is hosted by Monsieur Christian Dalbavie, French Portfolio Manager at Kobrand Wine & Spirits, who will provide commentary and answer questions.
The five-course tasting menu follows.
Reception
Hors d’Oeuvres with Taittinger Prestige Blanc
Appetizer
Emmenthal Cheese Soufflé with chestnut cracklings. Butternut squash coulis. 2010 Domaine Ferret Pouilly Fuisse
Main course (patrons receive both dishes)
- Sautéed Massachusetts black bass, pesto crust. Vegetable minestrone, Manila clams. 2010 Puligny Montrachet La Garenne Louis Jadot
- Roasted breast of quail with Foie Gras. Corn risotto, carrot brunoise, porcini mushrooms. 2009 Gevrey-Chambertin Combe au Moine Louis Jadot
- Pineapple Tart Tatin, rum coconut ice cream. Exotic fruit coulis. Taittinger Nocturne.
- Petits fours and chocolates
- Thursday, November 21. Step-by-step luncheon cooking demonstration beginning at 11:30 a.m. How to prepare roasted butternut squash soup and sausage and chestnut stuffing. Demonstration is followed by three-course, prix-fixe luncheon. (Both the soup and stuffing will be served with a main course and dessert.) $40 per person plus tax and gratuity.
- Thursday, November 28, noon to 8 p.m. Thanksgiving Day prix-fixe dining, noon to 8 p.m. The main course choices aretraditional roasted turkey breast with cranberry marmalade, mushroom stuffing, cipollini onions, Brussels sprouts, sweet potato gratin, au jus or venison saddle,poivrade sauce, rosemary-scented purée of Granny Smith apple, braised red cabbage. Cost of dinner is $72 per person or $112 per person if courses are coupled with wine.
- Wednesday, December 4, at 6 p.m. Wine-coupled, prix-fixed dinner with reception at 6 p.m. and dinner starting at 7 p.m. Hors d'Oeuvres, main course and dessert. See above for more details. All-inclusive cost: $125 per person