Locavore Wine Dinner, a fundraiser for Learning Together

First Course

Antipasto Platter at each table, featuring a selections of:

* Marinated local vegetables

* Cured meats from Cane Creek Farm

* Humus, Tabouli & Butterbean Pate

* Hot Crab Dip

* Selection of flatbreads and grilled Pita points

(Vegetarian option - same without the cured meats)

Riesling 2007, Chatham Hill Winery

Second Course

Warm Goat Chees Salad: Fresh Celebrity Cheese (Siler City) Goat cheese covered with herbs and seared until toasted, served on fresh greens with craisins, spicy North Carolina Pecans and a creamy Shallot vinaigrette

Chardonnay 2007, Chatham Hill Winery

Third Course

Shrimp & Grits: This classic low country dish features sauteed North Carolina shrimp, served on cheddar cheese 'Old Mill Guildford Grits'.  Topped with fresh diced NC tomatoes.

(Vegetarian Option - Grits topped with stewed local vegetables)

Viognier 2007, Chatham Hill Winery

Fourth Course

Braised Short Ribs - Cane Creek Farm grass fed Beef, braised, grilled and served with a Peach Chutney, roasted potatoes and grilled winter vegetables.

(Vegetarian option - grilled Tempe served with the Peach Chutney and same sides)

Cabernet Sauvignon 2006, Chatham Hill Winery

Dessert Course:

Frushy Mountain Apple Tart served with NC State Ice Cream

Sweet Carolina Pomegranate 2007, Chatham HIll Winery

Periodically, the Irregardless Cafe hosts Wine Dinners for its patrons and as fundraisers for charities.

Autumn German wine

for Learning Together

Baked Oysters & Mussels topped with Crab Béarnaise

Alsatian Style Gewürztraminer

Pear Bistro Salad - Mixed greens tossed with lemon shallot vinaigrette. Served with fresh pear slices, bleu cheese and toasted walnuts.

Riesling Kabinet

Chicken Schnitzel with Mushroom Wine Sauce served with garlic mashed potatoes and sautéed summer greens

Pinot Blanc

Lamb Chops crusted with Walnuts & Rosemary served on a roasted Red Pepper Coulis, with oven-roasted parsnips & carrots

Cabernet Sauvignon

Mocha Bread Pudding with warm Godiva

German Ice wine

Vegetarian Dinner option

Irregardless’ home made Humus & Pita Points

Alsatian Style Gewürztraminer

Pear Bistro Salad - Mixed greens tossed with lemon shallot vinaigrette. Served with fresh pear slices, bleu cheese and toasted walnuts.

Riesling Kabinet

Black & White Cassolet Bean Stew

Pinot Blanc

Portabella Polenta (vegan) - Portabella mushroom cap marinated with balsamic vinegar and grilled. Served with polenta, verde sauce and sautéed spinach & carrots.

Cabernet Sauvignon

Mocha Bread Pudding with warm Godiva

German Ice wine

Asian Wine Dinner,
a Learning Together Fundraiser Wine Dinner

Appetizer Course: Chinese
Sauteed Chicken Pot Stickers and Oriental Vegetable Spring Rolls with Sesame
Dipping Sauce
Reisling, St Michel, Washington State

Second Course - Taiwan
Fresh Soft Shell Crab served on grilled Romaine with ginger soy dressing
Sauvignon Blanc, Simi, California

Third Course - Malaysia
Red Snapper with fresh Sweet & Sour Pineapple Mango Sauce served with
Oriental vegetables
Chardonnay, Mantanzas Creek, California

Fourth Course - Korea
Korean Beef sliced to order served with vegetable rice cakes
Cabernet Sauvignon, Jordan, California

Dessert Course - Japan
Green Tea Ice Cream with Fortune Cookies
Brandy - Korbel, California

French Wine Dinner

A Learning Together Fundraiser Wine Dinner

Featuring French Menus and Wines from Provence

Philippe Bourgeois of Bourgeois Wines

First Course:

Salad Nicoise – Mediterranean Vegetable Salad (Grapefruit)

Greens topped with slices of fresh grilled tuna, French potato salad, marinated green beans, ripe tomatoes, quartered boiled eggs and topped with an anchovy filet and chopped parsley

Domaine Granajolo Blanc Vermintino, Porto Vecchio, Corsica ‘06

Second Course:

Vichyssoise – Leek Potato Soup (Fennel)

Served with a slice of Onion Tart Lyonnais – Open faced Cheese Tart

Pastry layered with Dijon mustard, caramelize onions and Swiss Cheese, baked in a rich custard

Donaine Ballade Cotes de Gascogne Blanc, Gascony, France ‘07

Third Course:

Coquille Saint-Jacques – Scallops with mushrooms in white wine sauce, served with a chunk of Garlic Bread baguette

Domaine Gerbeaux Macon-Solutre, Pouilly-Fuisse, France ‘07

Fourth Course:

Boeuf Bourguignon – Beef Stew with Red Wine served with a white bean Cassoulet

Domaine Chateaumar Bastien, Cotes du Rhone, Grenache, France ‘07

Dessert Course:

Chocolate Mousse served with warm orange Crepes Suzette

Domaine Bellegarde Moelleux Jurancon Thibault, Monein, France ‘04

VEGETARIAN options:

First Course:

Salad Nicoise (without Tuna if requested)

Second Course:

Vichyssoise – Leek Potato Soup

Served with a slice of Onion Tart Lyonnais – Open faced Cheese Tart

Third Course:

Florentine Saint-Jacques – Spinach with mushrooms in white wine sauce, served with a chunk of Garlic Bread baguette

Fourth Course:

Grilled root vegetables and white bean Cassoulet

Dessert Course:

Chocolate Mousse served with warm orange Crepes Suzette

Brazilian Wine Dinner

Learning Together's Fundraiser Wine Dinner

First Course:                                                                         

Salada de Palmito (Heart of Palms) &                              

Bolinhos de Bacalhau (Cod & Crab Fritters)

Sauvignon Blanc Cono Sur; Valle Central, Chile 2007

Second Course:

Paella with Shrimp & Mussels with Saffron Rice                                                                                                     Cabernet Shiraz Rio Sol; Vale do Sao Francisco, Brazil 2004

Third Course:

Brazilian Beer Chicken Kabobs                      

With Black Bean Salsa                                                 

Cabernet Sauvignon Cousino-Macul 'Antiguas Reservas'; Valle del Maipo, Chile 2006

Fourth Course:

Beef Empanadas with ‘Molho apimentado’ – Tomato Stew

Malbec Aleph; Mendoza, Argentina 2004

Dessert Course:

Pudim de leite – Coconut Flan                                           

Tawny Por;: Andresen Porto, Entreposto de Gaia, Portugal