The Daily Sauce :: A Daily Sip of Hip

August 7th, 2008 edition of The Daily Sauce: Food and Wine. Visit Our Food and Wine Archive.

Quite a Team

Food from local farms and purveyors paired with organic wine from Oregon and Washington seems like a good idea. When the food is from chef Mark Curran of Araka restaurant and the wine is from King Estate, suddenly it’s a great idea ... and one you should act upon.

Curran has put together a four-course meal around five organic wines, like butter poached lobster salad with a 2007 Domaine Pinot Gris, Hinkebein Hills Farm pork loin with a 2006 Signature Pinot Noir, and grilled bison tenderloin and braised short rib with a 2005 North by Northwest Columbia Valley Cabernet, thought to be one of finer vintages for Washington wines. Three vintages of Pinot Gris – from the Domaine and Signature series – will be poured, providing interested wine drinkers a unique opportunity to taste how winemaking philosophy and terroir show up in wine made from organic grapes sourced from various vineyards. The winery is praised for its sustainable farming methods, meticulous fruit selection and judicious blending. Curran is praised for his eclectic Mediterranean cuisine and use of local, seasonal ingredients. Put the two together and it’s a winning night.

Sauce pick: Araka Wine Dinner
Price: $65 per per person, tax and gratuity not included
Where to get it: Mon., Aug. 11 – 6:30 p.m., Araka, 131 Carondelet Plaza, Clayton
Info: For reservations call 314.725.6777

Advertise • Terms of Use • Privacy Policy • Contact Us
Sign Up • About Us • Home Page