The evening includes a six-course dinner prepared by Blond’s owner and executive chef, Samih Nelovic and entertainment by Walter Finley and accomplished acoustic singer/songwriter.
This restaurant is about two miles from our house, but we haven’t been there in years — at least three or four. The last and only time we were there we thought the food was good, but overpriced and the service was just okay. But, I hear that Mr. Nelovic is a fairly new owner, so it might be time to try it again.
This wine dinner is only $59 (cheap by wine dinner standards) and includes:
Slow-Roasted Red Beets, Herb-Walnut Goat Cheese Timbale, Barrel-Aged Balsamic Vinegar and Petite Tender Greens
Castello di Borghese 2005 Estate Riesling
Pan Seared Sea Scallops with Butternut Squash Puree, Saffron Froth
Castello di Borghese 2005 Founder’s Field Sauvignon Blanc
Braised Veal Cheeks, Truffle Spaetzel, Root Vegetables and Veal Demi
Castello di Borghese 2003 Reserve Pinot Noir
Chestnut Crusted Venison Chop, Vanilla Scented Sweet Potato Puree, Braised Red Cabbage & Juniper Berry Demi
Castello di Borghese 2002 Reserve Cabernet Franc
Chocolate Trio of White Chocolate, Milk Chocolate Mousse with a Dark Chocolate Glaze
Castello di Borghese 2004 Late Harvest Allegra
I don’t think Nena and I will make it (despite its localness). For one, Nena can’t drink right now…or have goat cheese…or seared scallops. And I don’t eat seafood either, which sucks when you live on an island and get invited to so many wine dinners there.