Duxoup Wine Dinner Recap

Last night we hosted the fantastic winemaker Andy Cutter and his delicious selection of Duxoup wine.  We paired his wines with 5 courses for a sold out event.  It is always such a wonderful and intimate occasion when we can get a great speaker like Andy and a wonderful audience of food and wine lovers together under one roof.  Certainly a memorable experience filled with food and fellowship, as well as, unique wine and impeccable personal service.  This is exactly why, in our industry, we do what we do.  We just love to host a good time.

If you haven’t been to a wine, beer, or any other event at the Hodo, it is a definite must.  Don’t worry if you missed this event or cannot wait for the next.  We host several of these a year.  In fact, we have a dinner planned for June 11th with Third Street Brewhouse out of Cold Springs, MN.

Well, without further adieu, here are some pics from the Duxoup dinner.

piquillo pepper sorbet, marinated strawberries, skyr, olive dirt, arugula, lemon olive oil

piquillo pepper sorbet, marinated strawberries, skyr, olive dirt, arugula, lemon olive oil paired with the Gamay Noir

ginger

ginger cured salmon, spicy glazed carrots, fennel beet jus, bronze fennel greens paired with the Sangiovese

squid

squid ink chitarra pasta, teleggio cream, smoked tomato, micro basil paired with the Dolcetto

wagyu beef nigiri

wagyu beef nigiri, sticky barley, pickled rhubarb, spicy mustard, radish paired with the Syrah

duck soup with

duck soup with foie broth, duck gizzard sausage, balsamic onions & mushrooms, nasturtium paired with the Charbono

a special surprise from Monica our pastry chef

a special surprise from Monica our pastry chef – a red wine ganache chocolate truffle with a Syrah reduction, blackberry, black pepper, cocoa crumbs

Look for the Foie Broth recipe coming soon to the Duxoup website.