Winemaker’s Dinner-Reveiw

Outstanding, scrumptious, and delectable are just a few of the comments expressed by the fortunate forty, who attended Saturday night’s Winemaker Dinner at the clubhouse. The moment you walked in you noticed a transition to the Greenside Grill, where the maitre d’ (aka EFGC General Manager Brooke Bolin) welcomed you to the event and escorted you to your assigned table. Tables were covered with white linens, fine stemware, and detailed menus of each course with its wine pairing from award-winning Mark Ryan Winery. You knew right then and there that the evening was going to be a magical one and believe me, it was.

The collaborated efforts between Marianne Bourland EFHOA Social Committee Chair and Megan Schultz EFGC Food and Beverage Manager, along with the culinary genius of professionally trained Chef Cedric Thelier and the expertise of representative Mark from Mark Ryan Winery ensured the evening was a perfect one.

During each of the five courses, both Chef Cedric and Mark visited each table to describe the dish and its pairing. From the first course where Chef Cedric created a chicken pate with toasted pistachios, drizzled with sage butter and served with French bread to the finale in which Chef Cedric outdid himself with a creation of a Chocolate Torte covered in chocolate ganache and filled with nuts and fresh raspberries, the tastes and presentations to all courses were 5 stars. The bravos and cheers at the end of the evening was a testament to the overall experience.  Those who attended left the dinner pondering how they could have been so lucky as to have had such an amazing experience at a reasonable price.  (under $50 per person) What a steal!

Chef Cedric, EFHOA and EFGC are already planning the next event where local beers will be featured with each course. Look for additional winemakers’ dinners and special Friday night dinners, which will be starting in the very near future. My only question is, “Where do we sign up?”