This post was contributed by a community member. The views expressed here are the author's own.

Health & Fitness

Rye's La Panetière Plans "Maison Louis Jadot" Wine-Paired Dinner and Thanksgiving Day Feast

La Panetière in Rye has announced three new 2013 events: a five-course, wine-coupled dinner on December 4, a prix-fixe luncheon cooking demonstration on November 21 (the latest "class" in a monthly series), and a prix-fixe Thanksgiving Day feast beginning  at noon on November 28.

The dinner courses on December 4 will be paired with "Maison Louis Jadot" wine and Taittinger champagne. Beverage service is hosted by Monsieur Christian Dalbavie, French Portfolio Manager at Kobrand Wine & Spirits, who will provide commentary and answer questions. 

The  five-course tasting menu follows.

Reception 
Hors d’Oeuvres with Taittinger Prestige Blanc

Appetizer
Emmenthal Cheese Soufflé with chestnut cracklings. Butternut squash coulis. 2010 Domaine Ferret Pouilly Fuisse

Main course (patrons receive both dishes)

  1. Sautéed Massachusetts black bass, pesto crust. Vegetable minestrone, Manila clams. 2010 Puligny Montrachet La Garenne Louis Jadot
  2. Roasted breast of quail with Foie Gras. Corn risotto, carrot brunoise, porcini mushrooms. 2009 Gevrey-Chambertin Combe au Moine Louis Jadot
Dessert
  1. Pineapple Tart Tatin, rum coconut ice cream. Exotic fruit coulis. Taittinger Nocturne. 
  2. Petits fours and chocolates
Recap of coming events
  1. Thursday, November 21. Step-by-step luncheon cooking demonstration beginning at 11:30 a.m. How to prepare roasted butternut squash soup and sausage and chestnut stuffing. Demonstration is followed by three-course, prix-fixe luncheon. (Both the soup and stuffing will be served with a main course and dessert.) $40 per person plus tax and gratuity.
  2. Thursday, November 28, noon to 8 p.m. Thanksgiving Day prix-fixe dining, noon to 8 p.m. The main course choices aretraditional roasted turkey breast with cranberry marmalade, mushroom stuffing, cipollini onions, Brussels sprouts, sweet potato gratin, au jus or venison saddle,poivrade sauce, rosemary-scented purée of Granny Smith apple, braised red cabbage. Cost of dinner is $72 per person or $112 per person if courses are coupled with wine.
  3. Wednesday, December 4, at 6 p.m. Wine-coupled, prix-fixed dinner with reception at 6 p.m. and dinner starting at 7 p.m. Hors d'Oeuvres, main course and dessert. See above for more details. All-inclusive cost: $125 per person
La Panetière. 530 Milton Rd, Rye, NY, 914-967-8140, www.lapanetiere.com
We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?