On October 22nd we explored the food and wines of South America at our monthly chef reserve-wine pairing dinner. The Courses were:
Starter
Tri-colored quinoa crusted ahi tuna with sauteed forrest mushrooms, serrano ham chip, blistered cherry tomato and salsa verde
SaladRoasted local golden and purple beets with goat cheese mousse, julianne apples, balsamic & fig reduction, toasted pumpkin seeds and micro greens
Intermezzo
Mango sorbet with coconut foam, fried mint and kiwi
Entree
Grass fed beef tenderloin served with Peruvian fondant and anna potatoes, braised local greens and chimichurri
Dessert
Caramelized honey crisp apples and dulce de leche on a buttered sourdough crust with citrus pastry cream and coffee infused chocolate
Each course was paired with Argentine, Chilean and Peruvian wines. The meal was a success and an overall buzz-worthy event. We're really looking forward to our next dinner and have residents already making reservations.
Silas Pinto
Executive Chef
Moorings of Arlington Heights