Fall Vietnamese Wine Dinner – Xanh Bistro – Fountain Valley

    1
    When:
    November 10, 2009 @ 6:30 pm – 7:30 pm America/Los Angeles Timezone
    2009-11-10T18:30:00-08:00
    2009-11-10T19:30:00-08:00
    Where:
    Xanh Bistro

    View event posting

    November 11, 2009
    Chef Haley Nguyen

    FIRST COURSE

    AHI TUNA STACKS
    Ahi tuna cubes tossed with rice powder, hot house cucumber & pomegranate
    in a coconut vinaigrette on top of sesame crackers

    Wine:Drei Dona 2008 Blanc di Rosenere
    Grape:40% Chardonnay, 30% Sauvignon Blanc & 30% Malvasia
    Region & Country:Emelia Romagna, Italy

    SECOND COURSE

    FREE-RANGE CHICKEN “PHO”
    Free-range chicken & rice noodle in a clear & flavorful broth,
    served with fresh basil, chili & bean sprouts.

    Wine:Marcato 2008 La Giareta
    Grape:100% Pinot Grigio
    Region & Country:Veneto, Italy

    THIRD COURSE

    BLACKENED TALAPIA
    Seared Talapia filet with spicy Asian spice rub served with scallion rice cakes
    & Obo squash, then drizzled with a ginger sauce

    Wine:Tenuta Vitanza 2007 “Volare”
    Grape:100% Sangiovese
    Region & Country:Toscana, Italy

    FOURTH COURSE

    PINEAPPLE PORK
    Medallions of roasted pork tenderloin on leeks & pineapple chutney,
    served with Shanghai noodle & baby bok choy

    Wine:Drei Dona 2008 Rosso di Rosenere
    Grape:85% Sangiovese & 15% Cabernet Sauvignon
    Region & Country:Emilia Romagna, Italy

    FIFTH COURSE

    TAPIOCA PUDDING
    Tapioca pearls in coconut juice with sponge cake
    topped with orange & Asian pear chutney

    www.xanhbistro.com