On Thursday night November 5, Emeril’s Delmonico hosted a wine dinner event. The meal included a four-course meal (five courses if you count the hors d’oeuvres, which were definitely worth counting), by chef de cuisine Anthony Scanio. Each course was accompanied by a fine Sonoma wine selected by sommelier Christopher Nottingham, from the C. Donatiello Winery in northern California. Guests were able to rub elbows and clink glasses with the winemaker himself who was on-hand at the dinner, making the rounds and introducing himself and his wines.
Some of the stand-out dishes of the night were the pan roasted grouper with pinot noir risotto and royal trumpet mushroom vinaigrette; and the brandade croquettes with aioli, which were delicious and as creamy as mashed potatoes. Honorable mention also goes to the warm cornbread smothered in butter and the fresh-baked herbed focaccia. As with all Emeril’s restaurants, even the bread is worthy of being considered a course of its own, and can hold its own against any other dish coming out of the kitchen. This bread just happened to pair perfectly with the Santé NV sparkling wine being served.