Kiawah Beverage Series at The Ocean Room

Kiawah Island Golf Resort uncorked its first Beverage Series dinner 16 days into the New Year. This series is made up of collective beverage dinners which are spread over the course of the year. Seven participating outlets will be highlighting their seasonal flavors paired with spirited beverages. Kicking off the series was The Ocean Room at The Sanctuary!

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In true fashion, The Ocean Room pulled out all the stops when creating a memorable event. This ‘sparkling’ four course menu crafted by Chef Jason Rheinwald and Sous Chef Kyle Bowling complimented the ever so bubbly personality of our master Sommelier, Garth Herr who selected Sparkling Wines as the main feature of this evening’s dinner. (Wine details below are provided by Garth)

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Evening Champagnes.

The evening hors d’oeuvres were paired with Domaine de la Taille aux Loup “Triple Zéro.” “A sparkling Chenin Blanc from the Loire Valley in France.  Produced by Jacky Blot, one of the up and coming stars of the “natural” wine movement. No chaptalization (the process of adding sugar to unfermented grape in order to increase the alcohol content), no dosage, no residual sugar, thus triple zero.”

Once the first course was brought out, which was a beautiful Swordfish Crudo, Moussé rosé was poured for all attendees, a delicious rosé from Champagne.  “Moussé is a trend-setter in the use of Pinot Meunier as a primary varietal.  This Grower-producer in the village of Cuisles is my favorite new-comer to the American market.”

swordfish

 

Second course brought us Cornmeal Crusted Sweetbreads paired with Bisol “Cartizze” Prosecco.  “Bisol is one of the top producers of real Prosecco.  The Cartizze is undoubtedly the top vineyard in the region.  This wine will give people a new view of what Prosecco can be when done right.”

sweetbreads

2nd Course: Cornmeal Crusted Sweetbreads- sunchoke, curried raisins, brown butter

Venison Medalions was the main entrée for the evening which paired well with Garth’s pick of the 2006 José Michel “Special Club.”  “The “Special Club” is an elite group of Grower-Producers in the Champagne region.  Membership is by peer nomination only.  A wine labeled as “Special Club” must be evaluated by the entire group (26 producers) and blind tasted at three different times in its evolution.  They are rare treats and a favorite of the Ocean Room staff.  This example is from the village of Moussy and is a blend of 50% Chardonnay and 50% Pinot Meunier.”

venison

Entree: Venison Medalions- roasted parsnips and pears, rosemary oil

While struggling to save room for dessert, The Ocean Room Pastry Chef, Michael Werrell presented his refreshing Citrus Sorbet which paired sweetly with the Marenco “Strev.”  “A spectacular single vineyard Moscato d’Asti.  All the richness Moscato is known for with a nice balance of acidity to keep it refreshing.”

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Dessert: Citrus Sorbet- honey meringue, puffed rice, citrus

Be sure to sure save these dates to your calendar as this is one supper club you won’t want to miss out on!

*Next Kiawah Beverage Series- Thursday, February 20th featuring The Atlantic Room at The Ocean Course Clubhouse!

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