Last Wednesday, we attended the Wine Dinner at Slate Bistro & Bar featuring a 5 course meal planned by Chef John Brown, focusing on foods straight from the good old US of A, and paired perfectly with wines from Cuvaison out of Napa Valley. Upon arrival, Ian McConville, Slate’s Events Coordinator, happily greeted us and we were shown to our table which we shared with 6 other guests.  Having the tables set for 8, was a great way to mingle with others and compare thoughts on the food and wine being served.   The menu for the evening was presented at each place setting and once I saw it, I was happy we made the decision to attend!

Before each course, the Chef and the Winemaker, Steven Rogstad, introduced what would be served and details about the wine pairing.

The appetizer of aged Wisconsin cheese and North Dakota Aged Venison was on the table and served family style.  It was the perfect start to our dinner.  The wine pairing was a deliciously cold and crisp Cuvaison Sauvignon Blanc.

We had plenty of time to enjoy the conversation with other guests, the appetizers, and our wine and as we finished up, the next course was introduced.  This included Stone Ground Grits with a Fried Prawn and Apple Gastrique paired with, what I thought was one of the best Chardonnays I have ever tasted, the Cuvaison Kite Tail Chardonnay.  Wow.  It was delicious – and everyone at the table agreed.  The staff at Slate did a fantastic job of keeping the food and wine flowing throughout the night.  With each new wine came a new glass.  I’m glad I wasn’t the dishwasher that night!

Next came the intermezzo course…also known as the palate cleanser…..a New York Elderberry Sorbeto paired with the Spire Pinot Noir.  These together were a delicious segue onto our main course.  

Onto our main course – I have to admit, I was pretty eager about this one!  A Sioux Indian Aged Buffalo Filet with Blue Matza Mole Roasted Corn and it was paired with the Brandlin Cabernet.  This was an incredible course, full and flavor and the perfect combination.

Last but not least, our dessert was presented to us.  A delightful duo of Georgia Peach Pie and Cuvaison Late Harvest Sauvignon Blanc.  The perfect way to end the evening.

Our wine dinner at Slate was a very enjoyable experience and I cannot wait until Chef John plans another one – we will be the first ones to RSVP!