Kudos to the Culinary Team at Cincinnati State

imageLast month I visited my home town of Cincinnati to visit friends and attend the Western and Southern Tennis Masters tournament. The culinary highlight of the trip was a wine tasting dinner at The Summit, a restaurant operated by the culinary arts program at  Cincinnati State.  The wines were presented by Vintage Point, a distributor with an eclectic collection of brands.  The menu, designed and executed by the culinary arts team, was impressive.  Standout courses included a first course of scallops served with macadamia nuts and mango puree, paired with Makara Sauvignon Blanc, a crisp and classic example of the New Zealand wine with notes of citrus and tropical fruit.

The next course was a lovely sea bass served with grilled fennel, sausage and tomatoes.  Portions were generous, and I was feeling sated, but there was more to come with a Duo of Lamb, the better of which was the loin with pecan crust.  The fun and fascinating wine served with the lamb was an Italian varietal pictured on the left.  A blend of Cabernet Sauvignon, Petit Verdot, and Primitivo, it is a deep red, juicy wine that is both powerful and smooth and paired perfectly with the rich lamb dish.  The playful name – If You See Kay – and the original artwork for the label – were the talk of the event. I was extremely impressed by the work of the students and staff and encourage Cincinnati residents and visitors to dine at The Summit.

Back in Charleston, it is Restaurant Week.  A friend and I visited Eli’s Table this week, a restaurant that is best known for its Eli's Tablebrunch.  We selected Eli’s because of its appealing three course menu for the week.  The establishment was willing to allow us to bring a bottle of wine that we thought would work well with most of the entrees being featured.  First course selections included a lovely autumn salad (although autumn has not come to Charleston!) of greens with fennel, apples, and pecans or fried green tomatoes.  My companion and I could not resist the beef short ribs braised in Zinfandel and peppercorns.  Served with grits and bacon glazed brussels sprouts, it was one of the best dishes I have had in some time.  The wine, 2006 Griffin Creek Syrah from the Rogue Valley in Southern Oregon, was a match made in heaven with the short ribs.  Spicy chocolate mousse completed the dinner.  The service was friendly and attentive and I look forward to a return visit.

Next up – I travel to Italy!  Look for posts starting around September 22.


Written by Catherine

1 Comment

  • Sounds like a fabulous evening, Cathy. Chuckled at your reference to Me…lol. I enjoy your Pursuing Pinot articles and keep a small journal with wines I would like to try. CHEERS TO YOU

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