you don"t need to save the crystal for a special day, even water tastes better in a "Fancy Glass"

Saturday, April 16, 2005

soup and sandwiches Mark Vann style

The executive chef at the restaurant I work in Fujimamas is a true artist and innovator. Our whole menu comes from his original recipes and ideas. Besides our regular casual Asian Fusion fare in the restaurant we do seasonal wine dinners where wine makers and wine industry VIP's come and meet our guests and Chef Mark Vann creates special menus paired with each wine.

The great thing about Chef Mark Vann's Wine dinners, is that he is an amazing chef but he still has such a wonderful sense of whimsy, and fun. We have a new wine dinner coming up this week. Featuring 5 wine makers and winery folks from different wineries in Oregon. They are all coming here to visit tokyo.

the menu is going to be amazing

Scallop Chowder with Spring Mushrooms and Fiddlehead Ferns
A to Z Pinot Gris 2003 read about the winery here

Venison Carpaccio with Fig Vinegar and Arrugula-Radish Salad
Henry Estates Pinot Noir 2001 read about the winery here

Lavender Scented Duck on a Sweet Potato Galette
Bergstrom Winery Pinot Noir 2003 read about the winery here

"I'm Plum Stuffed!" Bacon Wrapped Pork Loin with Truffle Polenta
Francis Tannahill Syrah, Mason Dixon, 2002 read about the winery here

and for dessert...
Cinnamon-Almond Panna Cotta with Tankan Sauce *okinawan tangerines
Elk Cove Vineyards Riesling Ultima (Ice Wine) 2002 read about the winery here

As I was working on the menu design and printing for this upcoming one, on 4/21 I was thinking back to some of mark's great wine dinner menus. The picture above was one of my favorite wine dinner creations. It was back in Oct. 03 and I still remember this course like I just ate it yesterday. We were doing a wine dinner with Leonetti - a really high end, rare wine producer from Washington State. And to start things off on a fun note Mark did Soup and Sandwiches. Pictured above. But what an amazing idea, something simple and fall and comfort food-like, all dressed up for a fancy wine dinner.

The description read like this...
Minature Grilled Proscuitto Mozzerella and Sun Dried Tomato Sandwiches
Scallop and Red Bell Pepper Bisque in Demi Tasse
Beer Battered Onion Rings and Potato Chips topped with Truffle Cream and Osetra Caviar. Did you know you can buy caviar online at

We drank Sparkling Wine with this first course and it got the evening off to an amazing start! This was a dish that many of the guests still talk about today!

what I learned from this was that it is important to have fun and let that shine through what you do with food and wine service.

For some pictures of a recent wine dinner with McCrea Cellars Wine and our delicious menu go to McCrea Photo blog

I am looking forward to this week's wine dinner and I am sure it will be featured in a lot of fancy glass posts!

1 comment:

Cate said...

What a great pictures and fun menu idea!