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A Balkan-inspired Wine Dinner at Lucille's

I went to Lucille's last week for a wine dinner which featured Austrian and Balkan wines. Executive Chef, Chris Williams, was the U.S. Culinary Cultural Ambassador during a 25 day tour of the Balkans in 2015 and he has wanted to showcase what he learned during his travels ever since.

Finding available Balkan wines in our market proved to be somewhat difficult which caused the year long delay on this dinner.

Certified Sommelier, Rodney Willis, was on hand to introduce each wine to the full house and to provide diners with the opportunity to purchase their favorites that evening.

The Menu:

Guests were welcomed with a glass of Austrian Loimer "Lois" Gruner Veltliner and 3 Day Feta with
pumpkin oil and fresh bread.

1st Course - Scallop crudo with citrus oil, dried petals and sumac paired with Szigeti Sparkling Brut Gruner Veltliner also from
Austria.

2nd Course - Braised pork belly with arugula, compressed melon and smoked paprika vinaigrette served with Loimer Rosé from Austria as well.

3rd Course - Black bass with roe, cremini mushrooms and tomato in fresh tumeric broth paired with  Edi Simcic Rebula Reserva from Slovenia.

4th Course - Seared filet with smoked chestnut puree, stewed porcini and charred onion petals accompanied by an Austrian red wine, Paul Achs "Lust and Leben".

5th Course - Braised goat neck with buttered carrots and štrukli served with Tikves Vranec from Macedonia.

6th Course - Compressed summer fruit with assorted cheeses paired with Kracher Cuvée Auslese from Austria.

This was my first wine event at Lucille's but this was not the case for most attendees, I learned. Table mates discussed the regular events that the restaurant hosts and highly recommended to me that I should return.

It is advice that I will take, the dinner was tasty and the wines were unique, I'm looking forward to coming back soon and seeing what Chef Chris Williams comes up with next.

Follow Lucille's on Facebook to learn about upcoming events. This dinner was priced at $70 per person.









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