THE Culinary Vegetable Institute
Wine Tasting
Presented by
Vintner Select Imports
Please join Chef Johannes Klapdohr and the staff of the CVI for a unique opportunity to experience Sustainable, Organic, and biodynamic wines
Date: September 6, 2008
Time: 6:30 pm
Menu
Poached Local Farm Quail Eggs
American Caviar, Cucumber Coulis, Memo Chives
Gruet Blanc de Noir n.v., New Mexico – Organic Method
Baby Kohlrabi filled with Wild Shrimp
Roasted Sweet Corn, Pimento, Tarragon Nage
Field Stone Sauvignon Blanc, Alexander Valley, CA – Certified Sustainable
Marinated Heirloom Tomatoes
Parmesan Pistachio Tuile, Micro Basils, Fennel Emulsion, Maldon Sea Salt
Piazzano “Rio Camerata” Chianti, Tuscany- Certified Sustainable
Organic Chicken Breast braised with Porcini Mushrooms
Purple Onions, Bacon, Focaccia Croutons
Robert Sinskey Pinot Noir, Carneros, CA – Certified Biodynamic & Organic
Elderberry Clafouti
40 Year Old Balsamic, Vanilla, Elderberry Blossom Honey
Seifried “Sweet Agnes” Icewine Riesling, Nelson, NZ – Certified Organic
$65.00 Per Person not including Tax and Gratuity
Please call 419-499-7500 to RSVP | 
Cleveland Wine-The Culinary Vegetable Institute Wine Tasting Presented by Vintner Select 
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