Living
Dead Fish hosts 1st monthly wine dinner
Saturday, 24 September 2011 by Matthew Girard
Several wines from the West Coast were featured during the wine dinner.With an elegant view of Lake Belton at dusk, several residents enjoyed an evening of food and wine at Dead Fish Grill's first wine dinner of the fall season.
On Monday night, Dead Fish Grill brought back its monthly wine dinner that featured several different wines and an intricate menu created by Executive Chef Victor Garcia and Executive Sous Chef Thomas Leija.
Monday night's theme was "Fire and Ice."
"It was a really, really interesting menu," Dead Fish Grill Banquet Coordinator Rachel Gray said. "They worked really hard on the menu for a couple of weeks."
The restaurant has hosted wine dinners in the past, but according to Gray, the dinners were put on hold while the eatery went through some changes.
"We were trying to kick off the fall with our wine dinners again," Gray said.
Wine enthusiasts listen to Amy Pollard of Republic National Distributing Company as she explains the wine selection during Dead Fish Grill’s “Fire and Ice” Wine Dinner on Monday.The menu included; grilled and chilled shrimp on corn tortilla chips, topped with mango papya pineapple jicama slaw and Hogue Johannesburg Reisling; spicy tomato and cucmber gazpacho garnished with avocado cucumber corn tortillas and cilantro and Seaglass Sauvignon Blanc; chili-rubbed pork tenderloin and Serrano marinated chicken served with black bean and corn relish with grilled asparagus, topped with sun-dried tomatoes and chipotle sauce and served with jalapeno cheddar muffins and chili piquin pepper-jack focaccia and Napa Cellars Zinfandel; and a sorbet trio served with Cupcake Moscato d'Asti.
"We had the food menu first, so I picked some wines that would pair nicely," Republic National Distributing Company representative Amy Pollard said. "We had wine from Washington (state), Santa Barbara County (Calif.) and Napa (Valley), so we had a broad selection."
To help enhance the experience, Daria Riley created several original pieces for the event.
"I think it's a perfect example of why so many people like wine," Pollard said. "You are coming together with people you may have to meet, but by the time its through you are friends. Wine is all about sharing."
Gray said the restaurant will host a monthly wine dinner through the fall and winter.
For more information about Dead Fish Grill's wine dinner, contact Rachel Gray at (254) 939-5771.
