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For Immediate Release BLUEFIN PRESENTS WINE DINNER Bluefin at Peabody Place will present a Wine Dinner featuring wines from the Victor Robilio Company, Tuesday, August 2, at 7:00 p.m. sharp. Reservations are a must for this event. Please call 528-1010 by August 1st to reserve your place. The cost is $55 per person, plus tax and gratuity. (Menu attached) This dinner will showcase Bluefin’s global cuisine, in a hip, casual setting featuring both local and exotic ingredients. Shelton Vineyards Riesling from Dobson, North Carolina’s Yadkin Valley will be served before dinner with House Made crackers and Fresh Herb Butter. This light, crisp slightly sweet wine with notes of green apple and pear, has a bright acidity and lingering apricot finish. It should be a perfect chilled starter on a hot Memphis night. A first course of Smoked Trout over a bed of grilled frisée tossed in grainy mustard vinaigrette and topped with “Razorback” caviar will be paired with Kim Crawford Unoaked Chardonnay. This full-flavored Chardonnay -- neither aged in wood nor with preservatives added-- is from Marlborough, in northern New Zealand. Because of the cooler region, the grapes achieved full ripeness and acidity for a luscious, crisp flavor. This wine should pair well with the richness of the smoked trout and saltiness of the caviar. An Intermezzo of Black Pepper Ice Cream will be served before the next course of Savory Sun Dried Tomato and Goat Cheese Cake with roasted shallot vinaigrette and balsamic reduction, with toasted ciabatta bread accompaniment. This course will be served with a glass of Concha Y Toro Casillero del Diablo Sauvignon Blanc, from Central Valley, Chile. “Casillero del Diablo” or “Cellar of the Devil,” offers guests a special opportunity to be part of a century-old legend. In the 19th century, to keep winery workers away from the choicest estate bottlings, Concha Y Toro’s founder Don Melchor told them that the cellar belonged to the devil. It worked! And the wines were left alone. Today, this Sauvignon Blanc is one of the winery’s best whites. Straw yellow, with touches of citrus, it is soft, round and elegant. Perfect with the creamy goat cheese, shallot and balsamic flavors. Next, Melon and Proscuitto di Parma with shaved Parmigiano, arugula and basil oil will refresh palates, as it is paired with the Alamos Viognier. Sourced from Bodega Catena Zapata’s high altitude vineyards in Mendoza, Argentina, this wine is fruit-forward with rich concentrated flavor. When matched with the sweet Melon and salty prosciutto and Parmigiano this wine should be the perfect foil. The nose is intense with ripe apricot and peach aromas with a bright, clean finish. Bluefin’s show-stopping Pistachio Crusted Ostrich with Asian Pear Compote served over glazed choy sum (Chinese flowering cabbage) and roasted fingerling potatoes will be complemented by Louis Jadot Moulin-A-Vent Chateau des Jacques. Harmonizing with the fruit and pistachio flavors, this red wine from Romanèche Thorins, in Beaujolais, France, has a deep ruby color with a nose of red and black berries, spice and pepper. The concentrated flavor, firm tannins and fresh, balanced acidity should also stand up well against the rich ostrich. Dessert options will include a choice of Bluefin’s Trio of Crème Brûlées, or their House-Made Ice Creams. Be sure to reserve soon, to assure your place at this exciting dinner. Call 901-528-1010. FYI -- Bluefin is open Tuesday-Friday for Lunch 11:00-2:00 and for Dinner Monday through Thursday 5:00-12:00 p.m. and on Friday and Saturday until 1 a.m. On Sunday, the restaurant is open from 5-10 p.m. (No lunch Saturday, Sunday or Monday. Major credit cards are accepted. When you dine at Bluefin and park at any Peabody Place garage, your validated parking ticket will cost you only $1 for up to 3 hours parking -- any additional time will be charged at posted rates. If you have prepaid your parking at a Peabody Place garage, a portion of the fee will be refunded with validation. Please note: The garage closest to Bluefin is across the street at 110 Peabody Place. |
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