Salvatore’s dinner to feature Chateau du Saint Cosme
Salvatore’s, praised by many for its atmosphere and over-the-top decor, is hosting a 5-course wine pairing dinner this week, promising a French-inspired evening. Carefully orchestrated courses will be paired with wine by Salvatore’s sommelier.
The dinner includes selected wines from Chateau de Saint Cosme, the first vineyard Salvatore’s has ever featured from France. Representatives from Chateau de Saint Cosme in southeastern France, and Forge Cellars in Finger Lakes will be present for a meet-and-greet at 6 p.m. Dinner will be served at 7 p.m.
“It’s cool to meet these people who are so knowledgeable about their wine, and to see how passionate they are about it. Our guests get to taste the pairings and see how food and wine complement each other,” says Nick Salvatore, manager of Salvatore's Italian Gardens and Salvatore's Garden Place Hotel.
A month and a half before the dinner, Salvatore, along with five experts, met with executive chef Tom Dianna and tasted a variety of different wines. “We made the food choices based on each of the wines,” he says.
The first course features charcuterie, a manifestation of the French culinary art devoted to making sausages and other smoked and preserved meats. This offering will be paired with Forge Cellar’s Riesling.
Another dish—an heirloom tomato and goat cheese tart with cured black olives and a pea shoot salad—strives to accentuate hints of licorice and black current in Saint Cosme’s Cotes du Rhone. Dianna will serve the winery’s pinot noir with pan-seared foie gras with apricot chutney and toasted almonds paired alongside a subtly bitter and sweet salad of mache, frisee, and dried cherry vinaigrette.
Despite the wide array of dishes, Salvatore thinks there’s one in particular that will be especially indulgent. “I think the biggest crowd-pleaser is going to be the roasted pork,” describing the preparation as a true French dish. “It should be really good and will go extremely well with the wine that it’s paired with.”
Much like the other dishes, the chocolate caramel-apple crème brûlée was chosen to complement the wine. It is paired with Calvados, a French brandy distilled from cider that boasts notes of apple and honey. “When we tasted that, we figured the chocolate and caramel-apple should bring out more of [the flavors] in the drink,” says Salvatore.
Anyone interested in attending should call to make reservation. Cost is $125 per person, inclusive of tax and gratuity.
Mariam Makatsaria is a student at Kent State University and a Spree intern.