Since Valentine's Day was during the week, I personally kept it simple. However, Saturday night was when we truly celebrated the day. We three Stay At Home Winos, along with our husbands, were invited to a Valentine's dinner and dancing in the Tuscany Grand Ballroom of The Regency Conference Center in O'Fallon, Illinois. The conference center adjoins the Hilton Garden Inn and is located only 15 minutes east of St. Louis, MO. Serving a five course dinner by award winning Chef Brian Taborski, who could turn down the invitation? This event was a first for them, however it was similar to a Mother's Day event previously held at the Regency. We found out about it through an email to our blogsite but some attendees were guests of the hotel, while others learned of the event through advertising, local Chamber of Commerce and word of mouth.
The evening started out with Hors D'Oeuvres served in the Venetian Lobby. Paired with Champagne was Duck Rillette in Gougeres, Sun-dried Tomato & Goat Cheese Tartlets and Grapes Rolled in Blue Cheese. I think my favorite was the Tartlets--who can go wrong with goat cheese?
As we enjoyed cocktails and wine in the lobby, we also took advantage of the photographer Brad Benton from Alliance Hospitality. Taking pictures of guests on the curved staircase featuring wrought-iron spindles, created a picturesque setting. We were able to take our photo memories with us at the end of the night.
After cocktails, we were escorted into the Tuscany Grand Ballroom, where we were seated at beautifully decorated tables by Angela Morgan, Banquet Manager. Now most tables were set romantically for two, however we enjoy each others company so much, we requested to be seated together. At our tables, menus were placed with each couples' names printed on the front for that special touch.
Once we were seated the soup course was served. It was a delicious Roasted Chicken Consomme with Wild Mushroom Ravioli. The soup was paired with Cambria Katherine Vineyard Chardonnay. Once you bit into the mushroom ravioli the wine just exploded with flavor. Beth mentioned she would love to try this wine with crabcakes (her favorite Lenten meal). We also thought the mushroom ravioli would be complemented with a Pinot Noir, as well.
The entree of the evening was a Duo of Braised Short Ribs & Braised Pork served with White Bean Puree, Grilled Leeks, Green Beans with Hazelnut Butter and Orange Brown Sugar Baby Carrots. Scrumptious!! And the presentation was beautiful! This course was paired nicely with Seven Deadly Zins Zinfandel. The spiciness of the wine complemented the food perfectly. Since I have had this wine before, I knew it would be a winner.
Topping off the evening was the delicious dessert prepared by Pastry Chef John Pierce. The beautifully presented Chocolate Cherry Torte was perfectly paired with Silver Palm Cabernet Sauvignon. I might add I've had this Cabernet before and it also pairs well with a fillet.
I do need to mention that throughout the evening we enjoyed listening to the Yard Dawgs Jazz Band and danced the night away. All in all, the evening was a night of pure enjoyment--good food, good wine and good friends!!
We want to thank all the hard working individuals who made the evening a success!
Mary Alexander, Sales Coordinator (thanks for the invite!)
Caron Dean, Sr. Sales Manager
John Busch, Sales Manager
Regan O'Rourke and Brad Benton, Alliance Hospitality
and especially the staff who individually made the evening thoroughly enjoyable!!
Happy Valentine's Day!
And Cheers!
Lisa
Wine Word of the Week
Cold Fermentation: A type of fermentation that takes place in a vessel that can be cooled, usually a stainless steel tank. Because cool fermentations are slower and more gentle that those that occur at warm temperatures, they help preserve the wine's fresh fruit aromas and flavors. Many light and medium-bodied white wines are cold fermented. (The Wine Bible, Karen MacNeil)
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