Pinot Provence Frog Legs

Pinot Provence Frog Legs

In 2014, Pinot Provence kicks-off the New Year with the launch of innovative culinary experiences for the food-inspired resolution list. Beginning January 8, 2014, Costa Mesa’s celebrated culinary locale, presents Cassoulet Suppers, the traditional shared Southern French comforting casserole dish, perfect for group dining to enjoy casually with friends and family.Executive Chef Alfonso Ramirez features a selection of classic cassoulets in addition to his own innovative versions that are reminiscent of the traditional dish, such as Australian Lamb and Pork Cheek. Each cassoulet also pairs with a wine carafe to further create a delicious shared meal. When dining on Wednesdays, enjoy a cassoulet supper with a 25% off bottle of wine.

Starting Friday, January 10, 2014, enjoy Buffalo-Style Frog Leg Fridays, a unique twist on the traditional French fare, available on the a la carte dinner menu as an appetizer and happy hour Trois Petites Bouchees Menu for $5 every Friday. Unlike the classic chicken wing, the buffalo-style frog legs are leaner, delicate and served lollipop-style for easy eating and dipping. For Super Bowl snacking, the restaurant will also offer Buffalo-Style Frog Legs To-Go, complete with Roquefort dressing, beurre-blanc sriracha and crème faîche-dill aioli, celery sticks and breakfast radishes to add a bit of excitement to annual viewing parties throughout Orange County. The frog legs will also be available to-go throughout the remainder of the year.

And returning by popular demand, the second series of Sommelier Fireside Wine Dinners will begin January 15, 2014. The dinners include a themed five-course menu by Executive Chef Alfonso Ramirez and hosted by a sommelier- guided wine tasting with Jörn Kleinhans, founder of Wine Elite, California’s largest high-end wine appreciation forum. Occurring one Wednesday a month from January- April, these intimate dinners are designed to allow both wine novices and aficionados an opportunity to educate and expand their palates. Carefully curated wines from such celebrated wine regions of Italy, Spain, California, Europe and The Americas will be featured all in a warm setting similar to a fireside chat.

CASSOULET MENU:
Duck Confit Cassoulet
Tarbais beans, duck leg confit, braised pork belly, duck jus
Carafe Pairing: Exem, Bordeaux, France

Australian Lamb Cassoulet
Cannellini beans, braised lamb shoulder, mustard greens, date purée, lamb jus
Carafe Pairing: Bouchard Pere and Fils, Bourgogne Reserve, France

Pork Cheek Cassoulet
Black-eyed peas, braised pork cheeks, collard greens, okra, beef jus
Carafe Pairing: Malbec, Purple, Château Lagrezette, France

SOMMELIER FIRESIDE WINE DINNER
SCHEDULE:

“The Liquid Gold of California”
Wednesday, February 26, 2014
Certified Sommelier Jörn Kleinhans

“Top Wine Regions of Europe”
Wednesday, March, 19, 2014
Certified Sommelier Jörn Kleinhans

“Grand Wine Tour of the Americas: From Washington to Argentina”
Wednesday, April, 16, 2014
Certified Sommelier Jörn Kleinhans

PINOT PROVENCE
The Westin South Coast Plaza
686 Anton Blvd.
Costa Mesa, CA 92626

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