Wine Dinner Wrap-Up
Patrick has written an wrap-up of the Bonny Doon wine tasting we had Saturday at Riverside Wine and Imports.
We prepared all of the food (w/ the exception of the chicken, shrimp and hors d'ouevres), so here's the wine/food pairings.
Bonny Doon Wine Tasting
February 21, 2004
Wine 1: Bonny Doon Big House White 2002
Food 1: Hors d'ouerves
Wine 2: Bonny Doon Malvasia Bianca
Food 2: Spicy White Bean Gumbo Soup (w/ cornbread) and Cajun Black Bean Salad served in marinated Endive
Wine 3: Bonny Doon Pacific Rim American Dry Riesling 2002
Food 3: Cajun Shrimp
Wine 4: Bonny Doon Clos de Gilroy California Grenache 2000
Food 4: Pasta with Cajun Green Beans, Potatoes and a Creamy Pesto
Wine 5: Bonny Doon Big House Red 2002
Food 5: Mirliton Ratatouille served in Red Pepper Rings
Wine 6: Bonny Doon Domaine des Blagueurs Syrah 2000
Food 6: Jambalaya, served in a Portabella Mushroom bowl
Wine 7: Bonny Doon Le Cigare Volant 2000
Food 7: Cajun Chicken
Wine 8: Bonny Doon Muscat Vin de Glaciere 2000
Food 8: Bananas Foster in Phyllo
Monday, February 23, 2004
Wine Dinner Wrap-Up
Wednesday, February 18, 2004
I've been working on an upcoming show (April 2) and hauled out a few old toys to work with -- my trusty Roland GR-300 guitar synth, the always unpredictable EH Sequencer, coupled with the Roland SYB-3 bass waveshaper run through the newly acquired Electrix Filter Queen, all controlled by the Roland R8 and CR-8000
blender drum machine. Outboard FX include the Alesis AirFx (bit reduction/filtering) and EH Memory Man.
Very 1982 ;)
The gig is at the Valley Arts Center (155 Bell St. / Chagrin Falls, OH 44022) and I'm playing w/ Steven K. Smith as well as Matt Borghi and Jason Sloan. I had the pleasure of booking Matt and Jason at SynFest 18 months ago, and I'm looking forward to opening this show. My set will be different than usual in that it will all be improvised, ambient, with no safety net this time around... ;)
As soon as the flyer is available, I'll post it...
Posted by tofu at 3:25 PM
Sunday, February 01, 2004
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Posted by tofu at 3:14 PM