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Join us on an innovative and interactive wine dinner on March 24, 2011 with Cellar Key, a 2D barcode technology. One of the first wineries to feature this technology was Argyle Winery from Oregon's Willamette Valley, which will be the exclusive wines paried throughout the evening and the only winery to make Wine Spectator's Top 100 List in all three proficiencies (Chardonnay, Pinot Noir and Sparkling).
Each wine poured will feature Cellar Key, a unique 2D barcode technology found on teh wine bottle's neck tag or menu, allowing guests to explore food and wine pairings, watch winery videos, read reviews and learn about Argyle Winemaker Rollin Soles.
This may be one of the only dinners where attendees are encouraged to play with their phones at the table! Smart phone required.
Cast Iron Seared Diver Scallop
local citrus, lolla rosa greens, opal basil and Mississippi River paddlefish caviar
Sea Drift Blue Crab Souffle
Maiitake mushrooms, melted leeks and Anahuac softshell saffron bisque
Pomegranate Glazed Yellowfin Tuna
Saute of baby bok choy, charred tomatoes and mirlitons with gingered shellfish broth
(RESERVE PINOT NOIR)
Bulleit Bourbon Lacquered Bobwhite Quail
Duck confit cornbread, Oak Hollow farm greens, sunnyside up quail egg and foie gras ganache
(NUTHOUSE PINOT NOIR)
Froberg Farm Strawberry & White Chocolate Bread Pudding
Caramel popcorn and Callebaut white chocolate with spiced island rum daiquiri sauce