There’s a good chance you might have had your eye on Chef Chris Calhoun of The Desmond Hotel in Malvern ever since he snagged dish of the year honors at the annual Philly Cooks event. He certainly captured PA Eats’s heart with his Poached Pacific Halibut with Saffron Aioli & Pommes Allumettes to the point that we needed to know more about the talented man behind the cuisine. After a friendly interview and never ending delicious dishes from his revamped Desmond menu, what more could one ask for?
Whatever it is you were hoping to see, hear or taste from Chef Chris next, it’s likely that you can find it at Main Line Today’s Food & Wine Affair, particularly at the special Friday night Grand Winemaker’s Dinner. Details on the event’s “big picture” were shared back in early July but this information is fresh on the scene, not unlike the food Chef Chris is putting together for the Grand Winemaker’s Dinner unfolding September 21st from 6:30 to 10 p.m.
Those passionate about the expert pairing of incomparable wines and sumptuous cuisine will find their match made in heaven at the limited seating event. Chef Chris has prepared a menu full of seasonal cuisine, robust enough to dance with the flavors of prestigious wines from Italy, California and Australia, all of which are above a 90 point rating.
Couples may experience the tango of top notch tastes throughout the seven-course gourmet menu for $200 or a single ticket may be purchased for $125. There is even a special package for $459 which allows devoted food and wine lovers to indulge on Friday and Saturday, plus enjoy a Hotel Package (accommodations and breakfast).
You can feast your eyes on the menu below but something tells us you’ll need to feast on more than that after reading through. If that’s the case, be sure to grab your tickets as soon as possible for the Friday, September 21st dinner. More information regarding the Food & Wine Affair, Chef Chris Calhoun and ticket options may be found at the event’s official website.
Grand Winemaker’s Dinner Menu
Course 1
Chilled white asparagus with watermelon vinaigrette,
prosciutto di Parma and fresh horseradish
Paired with
Napa Cellars Sauvignon Blanc 2010 – Napa Valley, California, 91 pts—Wine Spectator
Course 2
Peekytoe crab salad with vanilla, passion fruit and green peppercorn
Paired with
Pio Cesare, Piodilei Langhe Chardonnay 2008 – Piedmont, Italy 90 pts – International Wine Cellar
Course 3
Steamed halibut with pinot noir reduction, pistachio aioli and matchstick potatoes
Paired with
MacMurray Ranch, Winemakers Block Pinot Noir 2010 – Russian River Valley, California 92 pts – Robert Parker
Course 4
Filet mignon poached in cabernet sauvignon with perigueux sauce,
foie gras butter and root vegetable puree
Paired with
Louis Martini, Monte Rosso Cabernet Sauvignon 2008 – Sonoma, California, 93 pts – Robert Parker
Course 5
Barolo risotto with braised lamb shank,
Black olive-barolo reduction and gremolata
Paired with
Pio Cesare, Barolo 2007 – Piedmont, Italy, 95 pts – Wine Enthusiast
Course 6
Artisinal cheeses with accoutrements
Paired with
Clarendon Hills Romas Vineyard, Old Vine Grenache, 2005 — Clarendon, Australia95 pts. — Robert Parker
Course 7
Semolina shortbread with caramel mousse,
fresh raspberry, basil crème fraiche and 25 year old balsamico
Paired with
Pio Cesare, Moscato d’Asti 2011 – Piedmont, Italy, 91 pts – Wine Spectator
Photography credited to Nina Lea Photography.
