David Burke Tavern Chef’s Studio
Wednesday, May 22 Catalonia Wine Dinner
Chef David Burke and Chef Carmine welcome the Wine Makers of Traca i Mocador, Josep Borràs and Oriol Elcacho, from Catalonia, the colorful land of wine, seafood and Gaudi, on the Eastern coast of Spain.
Each course of the Catalonia themed menu will be presented with wines from the region; guests may ask the Chefs and the Wine Maker questions about the food and wine.
M E N U
I) Oysters two ways: Fried with saffron aioli, Raw oyster with cava gelee, Pan con tomate
Sparkling – “Domaine Frederic Lornet, Crémant du Jura” poured upon arrival with hors d’oeuvres. 100% Chardonnay, apple and pear aroma and a delicate crisp finish.
II) Chorizo Stuffed tomatos
White 1 – “Mas de les Vinyas, Blanc 2017” with first course. Macabeu varietal out of Catalonia, Spain. Fresh, floral nose with a touch of citrus. Very adaptable pairing potential. Could accompany fish, pasta or soft meats.
III) Dover Sole Escabeche
White 2 – “Traca I Mocador, Blanc 2016” with second course. Light blend of Macabeu and Grenache Blanc from Catalonia. Subtle oakiness with hints of stone fruits and a short citrus finish.
IV) Paella table side Mar y Tierra (sea food piccata & sofrito)
Red 1 – “Mas de les Vinyes, Crianza” with third course. A Cabernet, Merlot, and Syrah blend out of Catalonia. Medium body with soft tannins and dark fruits on the nose and pepper and spice on the finish.
V) Torrijas with cinnamon Ice Cream
Red 2 – “Traca I Mocador 2015” with dessert course. Grenache, Merlot, Samsó, Cabernet blend also from Catalonia. Medium bodied with a fruit forward mouth feel. A touch of oakiness, round finish.
$95 + Tax & Gratuity
Pairings and Menu is Subject to Change