The second annual Dallas Symphony Orchestra Wine and Meals Competition kicked off final evening with the Summer time Wine Down Dinner and I used to be ecstatic to get to go. I took my foodie good friend Kat to the four-course dinner, which was held at Opus within the lovely Meyerson Symphony Middle within the arts district of Dallas.
The night kicked off with a welcome speech by DSO President & CEO Kim Noltemy and a champagne toast within the foyer. The occasion started promptly at 7 pm and dessert was served simply earlier than 9 pm. Completely paced for a weeknight occasion!
After the champagne toast, we have been whisked off to Opus on the west aspect of the Meyerson, which usually hosts the pre-show buffet. For this occasion, Opus was reworked with giant occasion tables fitted with maroon tablecloths and exquisite grape floral preparations. You heard me! There have been grapes within the centerpieces. We had a stunning view of the courtyard and downtown Dallas. Taking a look at these images, you would possibly suppose we have been sitting exterior!
First up was a Texas Peach Salad by Chef Tiffany Deery of Roots Southern Desk. Fredericksburg peaches, burrata, prosciutto, and toasted pecans have been tossed with a scrumptious French dressing. It was an beautiful, elegant technique to kick off a summer time dinner.
This dish was completely paired with my favourite wine of the night, Caymus Vineyards 2021 Emmolo Sauvignon Blanc. The wine smelled like juicy apricots and jasmine with a touch of cantaloupe. It was acidic and refreshing, good for sipping in a pool on a sizzling summer time day.
Subsequent up was a Summer time Corn Vichyssoise by Chef Eric Dreyer of Monarch. This chilled corn soup had confit pheasant, pickled mushrooms, and popcorn. POPCORN! It could by no means happen to me so as to add popcorn to a flowery chilled soup however wow, did it ever work. That is precisely the sort of thrilling, progressive dish that makes a dinner occasion well worth the ticket. Kat and I each admired the pairing of Caymus Winery’s 2019 Emmolo Merlot. The wine was extremely easy and smelled like a toasty fireplace and mulled spices. It was extraordinary with the chilled corn soup.
The primary course was a Rosewood Ranch Chuck Flap Terrine by Chef Joel Orsini of Profound Micro Farms. I hear terrine and I image principally patê so I used to be shocked when a dice of shredded beef with toasted bread crumbs was set in entrance of me. The creamy potatoes have been paired with fermented inexperienced tomato, which added an surprising, layered taste to the dish. This dish was paired with Caymus Winery’s 2020 Cabernet Sauvignon. I used to be truly shocked that the wine was a cab. It was so candy! This pairing is a good instance of how wine and meals can marry collectively in a good looking manner that makes the dish higher as a complete.
Final however actually not least was an beautiful dessert by Pastry Chef Adam Pham of Le Rêve, a vanilla genoise with strawberry mousse, strawberry compote, mascarpone “strawberries,” and recent figs paired with 2020 Caymus: The Strolling Idiot Pink. Kat commented on the quotations on the menu proper earlier than dessert was served and we have been delighted to see this beautiful, whimsical dessert set in entrance of us. The strawberries very a lot seemed like the actual deal however have been truly pleasant clouds of whipped mascarpone.
I can’t say sufficient good issues about this dessert. This is every part I need out of dessert. Run, don’t stroll, to Andy Pham’s patisserie! He’s the actual deal.
What a beautiful technique to kick off the DSO Wine and Meals Competition! Get excited as a result of this weekend I’m additionally going to the Grand Tasting and there are nonetheless a couple of tickets left! Get yours right here.
Blissful consuming,
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