Join Chef Paul Mattison in partnership with the The Commanderie de Bordeaux as he prepares a 5-Course wine dinner paired with Bordeaux chateaux wines coming from the Left Bank of Bordeaux. This is a great opportunity to see excellent Bordeaux varieties accompanied with Chef Paul’s culinary excellence. Register today…the event is limited to the first 30 guests.
Tickets are $95 plus Tax and gratuity and are available by calling Mattison’s Forty-One at 941-921-3400 or by purchasing below.
About the The Commanderie de Bordeaux:
The Commanderie de Bordeaux aux États-Unis d’Amérique was organized in 1957 by a small group of lovers of Bordeaux wines and became a New York corporation in 1959. Since, it has grown to include 30 chapters and some 1100 members located in different cities around the United States. It is also affiliated with a worldwide network of 75 Commanderies in 26 countries under the overall patronage of the Bordeaux-based Grand Conseil du Vin de Bordeaux (GCVB).The members (“Commandeurs”) of these chapters get together periodically for dinners (called “parlements” from the French verb parler, to talk) and other events in order to enjoy, discuss and learn more about the wines of the various Bordeaux regions in their different vintages. Through their passion for these wines, the Commandeurs become emissaries of the Bordeaux winemakers to their several localities.
Passed Hors d’Oeurve:
2014 Trois Moulins, Haut-Medoc
Wild Mushroom Camembert Pate Choux
Lamb Sausage w/ Blackberry-Mint Gastrique
2014 Patache d’Aux, Medoc
Annisette Poached Salmon
shaved Brussels sprouts, potato gaufrette, morello cherry ravigote
2012 La Haye, Saint-Estephe
plum-pistachio stuffing, confit shallots, haricot verts, cassis-foie gras demi glace
2014 Cambon La Pelouse, Haut-Medoc
High Plains Bison Au Poivre
coffee and cracked black pepper crusted petite filet, stewed mushrooms, black garlic, turnip au gratin
2014 d’Hanteillan, Haut-Medoc
Humboldt Fog Goat Cheese
brioche toast point, drunken grapes, toasted almonds
2014 La Haye, Saint-Estephe
Chocolate Pecan Bomb
sea salt, caramel gelato