Friday, July 17, 2009

Windsor's "Farmers Market" beer and wine dinner coming on Monday, July 27.

Here’s the lowdown on the Windsor Restaurant and Garden's forthcoming event, called "The Windsor Beer and Wine Dinner: Farmers Market."

The idea is to use as much food as possible from the Farmers Market just across Bank Street from the restaurant. I’ve reprinted the dinner menu below. Wine and beer pairings have yet to be made, but each course comes with a pairing of wine and beer, according to the information I've received.

This dinner will be served on Monday, July 27, and begins at 6:30 p.m. The price per person is $60, not including tax or gratuity. The Windsor’s phone number is (812) 944-9688, and the dinner is available by reservation only. The Windsor Restaurant and Garden is located at 148 East Market St. in downtown New Albany.

Wine will be provided by Louis Meyer of Crossroad Vintners, beer by Tisha Dean of World Class Beverages, and a closing beer will come from the New Albanian Brewing Company.

Chefs are Justin McMillen and Cory A. Cuff. Cory says: "The Windsor staff would like to thank Susan Kaempfer of Develop New Albany, as well as the local farmers who’re making this possible. A full list of farmers is to come, and a full list of pairings, too.


Wine: Jean-Louis Denoise Blanc de Blancs Brut Chardonnay NV Limoux, France

Duo of chilled melon soup shooters with champagne "caviar" and lime granite

Beer: Duvel (Strong Golden Ale; Belgium)
Wine: 2008 Crios de Susana Balbo Torrontes, Mendoza, Argentina

Pork Roulade Terrine with mixed Asian baby greens and a B&B pickle vinaigrette with assorted pickled vegetables

Beer: Brooklyn Lager (American-made, Vienna-style Lager; NY)
Wine: 2005 Hirsch Gruner Veltliner "Veltliner #1", Kamptal, Austria

Seared Sea Bass escabache with smoked zucchini, squash, and carrot "spaghetti" garnished with a micro green salad and a parsley and meyer lemon vinaigrette

Beer: Ommegang Hennepin (American-made, Belgian-style Saison; Cooperstown, NY)
Wine: 2006 Bouvier Bourgogne Rouge "Monte Cui", Burgundy, France

Red Meat
Seared Ostrich medallions with a honey lavender marinated grilled asparagus, and deconstructed twice baked fingerling potatoes with a Pennywise Petit Sirah Marchand Du Vin

Beer: Dogfish Head 90 Minute IPA (American Imperial India Pale Ale; DE)
Wine: 2005 Pennywise Petit Sirah, Napa, California

Peach two ways, a peach and blackberry cobbler and a Lindemann's Peche float with a goat cheese and lemon verbena ice cream

Beer: Lindemans Peche (Lambic, infused with peach; Belgium)
Wine: Elvino Tintero Moscato d'Asti, Piedmonte, Italy

Parting Glass
Beer: NABC Thunderfoot (dry-cherried Imperial Stout, aged 18 months; New Albany, IN)

The Windsor thanks: Moonkiss Gardens, Gehman Farms, Graf Farms, Hensley Farms, Sycamore Creek Herbs, Priceless Bread Company, Russell Veggies, Kentucky Bison Company, New Albanian Brewing Company, Tisha Dean from World Class Beverages, Louis Meyer from Crossroads Vintners and Susan Kaempfer (Develop New Albany).

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