On May 1, Ruth’s Chris Steak House,hosted a five-course dinner at participating restaurants around the country. The dinner featured wines from Silver Oak Cellars and Twomey Cellars paired with Ruth’s chef signature dishes, featuring Twomey Cellars’ Sauvignon Blanc and Pinot Noir.  Others included current releases of Silver Oak 2009 Alexander Valley Cabernet Sauvignon and the recently released 2009 Napa Valley Cabernet Sauvignon.

Now in its 42nd year, Silver Oak remains family-owned and -operated by co-founder Ray Duncan’s sons David, who is president and CEO, and Tim, who is vice president of sales and marketing.  In 1999, the Duncan family established Twomey Cellars to pursue Merlot, Pinot Noir, and Sauvignon Blanc varietals.

“Ruth’s Chris Steak House is delighted to partner with world-class wineries Silver Oak Wine Cellars and sister winery Twomey Cellars,” says Helen Mackey, vice president of menu strategy and innovation for Ruth’s Chris Steak House. “This dinner will transport our guests in 106 cities across the U.S. to Napa and Alexander Valleys for the evening, through a shared passion for high-quality winemaking paired perfectly with five carefully crafted California-inspired dishes.”

The featured menu includes:

  • First Course: Red & Golden Beet Frisée Salad with Goat Cheese, Caramelized Pecans, and Aged Sherry Vinaigrette paired with Twomey Sauvignon Blanc.

    First Course: Red & Golden Beet Frisée Salad with Goat Cheese, Caramelized Pecans, and Aged Sherry Vinaigrette paired with Twomey Sauvignon Blanc.

  • Second Course: Seared Atlantic Sea Scallops with Truffled Navy Bean Puree paired with Twomey Pinot Noir.

    Second Course: Seared Atlantic Sea Scallops with Truffled Navy Bean Puree paired with Twomey Pinot Noir.

  • Third Course: Osso Buco Ravioli with Wild Mushrooms and Aged Parmesan Cheese paired with Silver Oak Cellars Cabernet Sauvignon, Alexander Valley.

    Third Course: Osso Buco Ravioli with Wild Mushrooms and Aged Parmesan Cheese paired with Silver Oak Cellars Cabernet Sauvignon, Alexander Valley.

  • Fourth Course: Filet Mignon with Tarragon Herb Butter Served Sizzling paired with Silver Oak Cellars Cabernet Sauvignon, Napa Valley. Accompaniments include: Herbed Spaetzle Pasta and Bleu Cheese Crusted Broiled Tomato.

    Fourth Course: Filet Mignon with Tarragon Herb Butter Served Sizzling paired with Silver Oak Cellars Cabernet Sauvignon, Napa Valley. Accompaniments include: Herbed Spaetzle Pasta and Bleu Cheese Crusted Broiled Tomato.

    IMG_4617

    Fourth Course: Filet Mignon with Tarragon Herb Butter Served Sizzling paired with Silver Oak Cellars Cabernet Sauvignon, Napa Valley. Accompaniments include: Herbed Spaetzle Pasta and Bleu Cheese Crusted Broiled Tomato.

  • .
    IMG_4624

    Fifth Course: Grand Marnier Bread Pudding with Creme Anglaise and Raspberry Drizzle paired with Grand Marnier

     

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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