Wine dinner at Pepperoni Grill
Pepperoni Grill, 1901 Northwest Expressway #1001, will host a special wine dinner at 6 p.m. on Thursday.
The evening begins with crostini pancetta with bacon, fresh mushrooms, red and yellow bell pepper sauteed in a balsamic olive oil mixture and served atop rustic Italian bread with melted chevre provolone cheese.
The crostini is paired with Leese-Fitch Sauvignon Blanc. Next up is antipasto alla caprese with Beaujolais Villages Saint Armand.
The main course is pollo alla parmigiana over tossed fettuccini, sauteed spinach, garlic, black olives and fresh basil paired with Sasyr, a blend of Sangiovese and syrah. For dessert, tiramisu made from scratch with Terre DaVino Piemonte Moscato.
For more information, call 848-4660.
Cost is $100 per person plus tax and gratuities. For reservations, call 842-1000
Wine dinner At Hensley's
YUKON — Hensley's Top Shelf Grill, 1551 Garth Brooks Blvd., will host an Irish Whiskey and Beer dinner at 5 p.m. on Sunday.
The evening begins with a Harp Lager reception with cured salmon and whole grain mustard with a five-course dinner to follow.
Dinner starts with butter bean and sausage soup with Red Breat 12-year. Crawfish and asiago bruschetta follows with Smithwick's Ale. Third up is veal liver with caramelized onions and port wine reduction paired with Jameson 12-Year.
Main course is a pecan-smoked New York strip with goat cheese whipped potatoes, golden beets and roasted garlic jus paired with a Middletown Single Malt. For dessert, a porter pound cake with a coffee glaze finished with Stout Ice Cream and Guinness Stout to wash it down.
Cost is $75. Call 265-4076 for reservations.
Guest chef at Coach House
Chef Marcus Vause of SOCIAL Food & Drink in Tulsa will cook a special five-course dinner at The Coach House, 6437 Avondale Dr., at 6:30 p.m. Sunday. The dinner will include specially paired wines.
Masa-breaded sweetbreads with pickled red onion, arugula, rosemary-pine nut brittle, and herbed yogurt dressing starts dinner, followed by crispy duck confit with fall squash curry, and orange blossom endive. Next is seawater poached snapper with braised greens, tongue croquette, and sauce gribiche. A Granny Smith-lavender sorbet cleanses the palate before the arrival of Za'atar-spiced shoulder, offal merguez, white beans, and cornbread. For dessert, chocolate date cake with smoked cashew ice cream, coconut, and brown sugar crumb.
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