Wine dinner done right at Papa Di Vino’s

By CONNOR MITCHELL

From the appetizer to the dessert, no one does a wine dinner like chef Michael Sullivan at Papa Di Vino’s Wine Bar and Shop. And while the $80 tab seemed a hefty price to pay, shortly into the experience, I realized it was well worth it.

The evening started with a social hour that included a Rose that had a bright summery panache and prepared the taste buds for bite-sized spinach lasagna rolls.

Wine for the evening was provided by Bartholomew Winery in Seattle and presented by Bart Fawbush, who traveled from Seattle during the winery’s busy crush season to co-host the event.

The appetizer was broiled scallops with a lime chili aioli, complemented by an Aligote. Traditionally used in blends, the varietal white wine showed it can stand quite well on its own.

Introductions of the food and wine by Sullivan and Fawbush complemented each course. The event included classical guitar music by David Rogers of Eugene.

Our next course was a sweet potato celery apple soup, topped with tart apple slices and completed by an exquisite Viognier.

Following the soup was a salad of spring greens, perfectly ripened pears, walnuts and blue cheese dressing. The salad was complemented by a dark, rich Malbec.

Intermezzo was an eye opening Campari grapefruit sorbet with fresh mint.

Our entrée was a flank steak roulade consisting of tender steak, pesto and prosciutto, accompanied by roasted beets and onion and topped with feta and candied pecans. The course was completed by a Cabernet Franc that was world class.

To complete an already fabulous dinner experience was a Panna cotta topped with balsamic roasted figs.
The food and wine, combined with the tasteful ambience of the Salem wine bar, made for a splendid evening.

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