City Social Magazine

MAY-JUN 2019

City Social Magazine in Baton Rouge, Louisiana

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Page 49 of 59

Dinner and Wine Under The Oaks Houmas House Historic Estate and Gardens Food and wine is a universal language that brings people together. Strangers can laugh, share stories and find commonalities while enjoying a lavish dinner with fine wine. And at the end of the night, strangers leave as friends. Several times a year, Houmas House Plantation offers these exclusive wine dinners featuring the best vineyards in the country. Tickets are available to the first 100 people and are $150.00 each. This includes a 5-course dinner prepared by award-winning chef Jeremy Langlois. On March 28, Houmas House kicked off its first wine dinner of 2019 featuring Duckhorn Vineyards. Duckhorn was co-founded by Dan and Margaret Duckhorn in 1976. Duckhorn Vineyards has spent 40 years establishing itself as one of North America's premier producers of Napa Valley wines. With Dan's meticulous selection of vineyard properties, Dan has worked to create an estate program that guarantees Duckhorn a continuous supply of the finest fruit. In addition, Dan has diversified Duckhorn Vineyards' parent company, Duckhorn Wine Company, to include Paraduxx, Goldeneye, Migration, Canvasback, Calera and an expanded Decoy line. The speaker for the evening was Jason Johnson, Central District Manager of Duckhorn Wines. We are excited to announce the menu with feature the first release of Goldeneye Rose in the state of Louisiana. Duckhorn Family Wine Dinner ~Passables~ Herb Grilled Cheese Sandwich Prosciutto wrapped spring white asparagus with Lemon Aioli ~Goldeneye Anderson Valley, California Rosé 2018~ ~Starter~ Louisiana Crawfish Louisiana crawfish tossed in tarragon dressing served in a tower of mango and avocado salsa, trilogy of caviars ~Duckhorn Napa Valley, California Sauvignon Blanc 2017~ ~Soup~ Sweet Potato and Tasso Cappuccino Local sweet potatoes spiked with house smoked Tasso ~Duckhorn Napa Valley, California Chardonnay 2016~ ~Seafood~ Speckled Trout Pan sautéed with roasted Brussels sprouts & bacon, parsnip purée, mushrooms and Decoy Pinot Noir beurre rouge ~Decoy Sonoma County, California Pinot Noir 2017~ ~Entree~ A9 Wagyu Beef Tenderloin Grilled and served with parsnip purée, Houmas House beehive glazed heirloom carrots, crispy mustard greens and Duckhorn Cabernet reduction ~Duckhorn Napa Valley, California Cabernet Sauvignon 2015~ ~Dessert~ Bouche Noir Flourless chocolate cake, with basil syrup, cayenne whipped cream, burnt blood orange and candied basil ~Calera Mt. Harlan Viognier Doux Dessert Wine 2016~ 50 R E A D U S O N L I N E A T W W W . C I T Y S O C I A L . C O M Story by Jesse Lambert Photos provided by Houmas House

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