The annual rosé dinner at c.1880 has become one of the most illustrious celebrations of summer's favorite wine of the season. In fact, this year's dinner sold out in an unprecedented amount of time.
Fortunately, a second seating on Wednesday, Aug. 24 means that a few more rosé lovers can get in on the fun.
The dinner, which includes five courses from Chef Thomas Hauck paired with a selection of international rosés, will focus on showcasing how the flavors of summer complement the diversity of rosé styles available on the market today. Meanwhile, Jen Harb-Petersen of Select Sellars will preside over the dinner, discussing both the wines and winemakers.
The full menu includes:
- AMUSE³ featuring oyster, smoked salmon and hamachi; served with NV Mercat Brut Rosé (Spain)
- Big eye tuna with mandarin, olives and watermelon; paired with 2015 Mouton Noir "Love Drunk," Pinot Noir (Oregon)
- Pork rillettes with tomato jam, sourdough and king trumpet mushrooms; served alongside 2015 Seven Hills, Cabernet Franc (Washington)
- Salmon with bacon, black raspberries and quinoa; paired with 2015 Long Meadow Ranch, Pinot Noir (California)
- Kentucky fried quail with proscuitto, sweet potato and maple; served with 2015 Mas Que Vinos "Ercavio," Tempranillo (Spain)
- Swiss roll with cherry, white chocolate and almond; NV Umberto Bortolotti, Lagrien (Italy)
The dinner, which is $85 (plus tax and gratuity), includes five courses plus wine pairings. It begins with a reception at 6:30 p.m., followed by dinner at 7 p.m. Reservations can be made by calling (414) 431-9271 or emailing firstname.lastname@example.org. Featured wines will be available for purchase at discounted retail prices on the evening of the dinner.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.