Scallops from Annie Gunn's dinner at James Beard Foundation

Annie Gunn’s in Chesterfield, Missouri recently re-created the wine dinner served last October at the James Beard Foundation in New York City. Wine director Glenn Bardgett paired all gold-medal Missouri wines with chef Lou Rock III’s fabulous menu. Annie Gunn’s serves over 25 Missouri wines on their wine list. This restaurant is definitely going on my “must go” list.

When I first heard about this dinner, I thought first: Amazing! Secondly, I wanted to know what food was paired with which Missouri wine. I think part of the learning curve with Midwest regional wines is educating what food goes with which Midwest wine.

The below menu & pairing is taken from the James Beard Foundation website:

MENU

  • Hors d’Oeuvre
    • Maiale Tonnato on Irish Soda Bread
    • Smoked Troutdale Farm Missouri Rainbow Trout
    • Caramelized Nantucket Cape Scallops with Apple–Pickled Jalapeño Relish
    • Prussian Pearl–Style St. Simon Oysters with Crème Fraîche and Chilled Pinckney Bend Distillery Vodka
    • LES BOURGEOIS VINEYARDS BRUT NV
    • AUGUSTA WINERY SEYVAL BLANC 2010
  • Dinner
    • Seared Hawaiian Big-Eye Tuna Moje
    • ADAM PUCHTA TRAMINETTE NV
    • Porcini Risotto with Annie Gunn’s Slab Bacon
    • CHAUMETTE VINEYARDS & WINERY CHARDONEL RESERVE 2010
    • Smoked White Pekin Duck Breast with Preserved Northwest Cherry Compote and Braised Collard Greens
    • MONTELLE CHAMBOURCIN 2011
    • Roasted Jones Heritage Farms Berkshire Hog Chop with Missouri Blackberry–Soy Caramel and Champ
    • STONE HILL WINERY ESTATE BOTTLED HERMANN NORTON 2009
    • Mousse Trio > Dark Chocolate, Milk Chocolate, and Pumpkin with Pecan–Caramel Cookies
    • ST. JAMES WINERY LATE HARVEST VIGNOLES 2006
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