French Tour

Note: This article is out of turn with the next article. The Romano holiday dinner will be the article following this even though it occurred before the Biggs’ dinner. A few of the details of the Romano dinner are incomplete and I will get that information over the weekend. The Vine Dawg site has been redone. Now it also formats to cellphones and mobile devices such as iPads.
PS: Both, Romano and Biggs dinners were amazing and these articles should have published sooner.

BiggsAppetizerCourse

To find out more about the wines we had tonight,
click on the bottle. These are also available from
other sources.

The Wine Rack a Community Built

“Build it and they will come”

Back in 2010 we posted an article, DIY Wine Rack and a follow up on the Finished Wine Rack. What I didn’t realize was that the article was being referenced and reprinted in other websites.

On our site, DYI Wine Rack is the most viewed post. In 2010: 2 views, 2011: 88 views, 2012: 488 views, 2013: 1,171 views, 2014: 1,122 views and 2015: 1,012 views. That is 3,883 views to date on our site for the DIY Wine Rack post! It does not include the other sites where it appears!

I just wanted to show you where the wine rack went. Most have linked back to the Vine Dawgs site. Some folks sell the dimensions and plans (which I didn’t include in the article! 🙂 The following have used the images, story or both:

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IN GREECE

Τεχνοτροπίες Και ΔιακόσμησηΤεχνοτροπίες Και Διακόσμηση
(Styles and Decor website)

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IN ITALY

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The Vine Dawgs are a great group of guys that love food, wine, dogs and conversation. We all come from different walks of life. We get help from our wives and try to get together as couples at least once a year. Thank you Rodney for putting the group together!

Wino needs a new rack…

Phoenix House Wine Tasting

This is Tom’s first Vine Dawg dinner since his ordeal with the house fire.
The place looks great! You would never know there was a fire.

To find out more about the wines we had tonight,
click on the bottle. These may be available from
other sources but I just have them linked to Total Wines.

The Upper Crust Bakery in Lake Worth has a website with their menu
of pies, hours and other locations that you can get their pies.

www.theuppercrustpies.com

2015 North Dixie Highway Lake Worth, FL 33460
(561) 586-5456

Store Hours
Monday – Friday: 10:00am to 5:30pm
Saturday: 10:00am to 3:00pm
Sunday: Closed

Thank you Tom and Linda Shea for a great evening.

Yuzenas Dinner & Wine Pairing

Hors d’oeuvres

Irish Cheddar Cheese with Coastal Grapes
Salsa infused Gouda Cheese

Havarti Dill Cheese

Salad

Balsamic Vinaigrette with Italian Spices
Romaine Lettuce with Mixed Greens
Black and Green Olives
Gorgonzola Cheese

Domaine Luquet Roger
2013 Saint-Véran
Chardonnay

Entrée

Chicken Francese with Fresh Mushrooms, Penne Pasta with fresh Basil and Shaved Parmesan Cheese

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Barons de Rothschild (Lafite)
Sélection Prestige
Bordeaux 2013

Dessert

Cheese Cake topped with Blue Berry Sauce

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Resplandy
Muscat de Saint Jean de Minervois
Languedoc, France

It was a great dinner and pairing, Dennis!
You and Amy did an outstanding job!
It was great to see Amy and we missed seeing Ema.

Amazing Alex!

Saturday, October 4, 2014

Primi Piatti

Goat cheese stuffed figs wrapped in prosciutto topped with Rosemary from Alex”s garden and drizzled with truffle honey.

Pinot Noir
Pays d’ Oc
Indication Geographique Protégée
Morin Pere & Fils
France
2012

Secondi Piatti

Baby Romain lettuce wedge with a Cesar balsamic reduction, tomatoes, cucumbers, olives, lemon wedge, Parmesan cheese and anchovies.

Gusto Sorpresa

Georgia Moonshine (Moon Wine)

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Piastre di Terzi

Lamb chops with mint jelly, broccoli with garlic and onions, and tricolor potatoes with onion, garlic, shallots
and sun-dried tomatoes with basil.

Hanna
Bismarck Mountain Vineyard
2007
Cabernet Sauvignon
Sonoma Valley
Proprietor Grown

Deserti

Chocolate Tuxedo Cake, Chocolate covered Strawberry and Fresh Rasberries.

Graham’s
Aged 40 Years
Tawny Porto

Having been a long time sous chef of Lynnette’s,
Alex graduated to head chef for this evening.

We had an amazing dinner by Alex Romano!

Thank you Romano family for an evening of good food, wine and company!

Five courses at the Romano home!

Saturday, August 17, 2013

First Course

Romano Smoked Fish Dip

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paired with

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2012 Villa Wolf Gewürztraminer

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Second Course

Avon Bacon wrapped Sea Scallops with Apricot Glaze, Cilantro, Chives served over fresh Mango and Onion

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paired with

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Bellini Frascati, 2012

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Third Course

Caesar Wedge Salad with Romaine lettuce, Avocado,
Shaved Parmesan, Anchovies and Garlic Bread

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paired with

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2012 Domaine La Rabiotte Coteaux d’Aix-en-Provence

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Between Third and Fourth Courses

Robert’s son, Tyler home brewed beer

“Dark Knight”

Pours a dark brown with an off white head. Typical porter smells and tastes of caramel, coffee and chocolate.

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Fourth Course

Fra Diavolo (Italian for “Brother Devil”)with Shrimp, Calamari, Clams, Mussels, and Scallops and topped with Shaved Parmesan

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paired with

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Cancello Del Barone Barolo Riserva 2005

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Fifth Course

Homemade Brownie topped Moose Tracks Ice Cream with
Bananas and Raspberries

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paired with

Shenandoah Vineyards of California 2009 Black Muscat

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and

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Resplandy Muscat de Saint Jean de Minervois

Thanks Rodney and Lynnette for an amazing dinner!

Special thanks to the Lynnette, Alex, Jeremiah and Gabriella team!

Out of this World Wine Night!

April 25, 2013

Appetizers

Main Course

paired with

Amy Yuzenas and Leanne Tripp, preparing the feast.

Amy & Leanne

Dessert

paired with

Wine sucker

Thank you Richard and Leanne. Excellent evening!

Tom Shea Dinner

March 21, 2013

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Appetizers

Salad

Main Course

Pork Tenderloin with Pina Colada Rice & Bacon Wrapped Asparagus

Dessert

Thank you, Tom and Linda for a great dinner! The food, wine and company were outstanding.

Piña Colada Rice Recipe

3 cups chicken stock

2 cups pineapple juice

1 cup coconut milk

1 stick butter

1 1/2 teaspoon salt

3 2/3 cups uncooked rice

1 or 2 cans finely diced water chestnuts, drained

1/2 slivered almonds

3-4 green onions, finely sliced

1/2 red bell pepper, finely diced

In large stockpot with a lid, bring first 5 ingredients to a boil on high, add rice, stir for one minute, cover and reduce heat to low. Let cook 20 minutes. Remove from heat, let stand 5 minutes, then “fluff” with fork. Rice will appear to be very sticky at first. Stir in remaining ingredients, mixing well. Rice will separate some and be less sticky as soon as it cools. Serve warm.