Wine Spectator Top 50 Wine Dinner
Join us for our Wine Spectator® Top 50 Wine Dinner with Table for Twelve by Chef Thaddeus Bruno and Pete Beem, sommelier for Southern Glazer.
This will be a five course meal, paired with wines chosen from the Wine Spectator Top 100 list. Nothing we picked was below #50, so we’re calling it the Top 50 Dinner! Each course will be presented at the same time and the pairing will be explained.
Join us for our Wine Spectator® Top 50 Wine Dinner with Table for Twelve by Chef Thaddeus Bruno and Pete Beem, sommelier for Southern Glazer.
This will be a five course meal, paired with wines chosen from the Wine Spectator Top 100 list. Nothing we picked was below #50, so we’re calling it the Top 50 Dinner! Each course will be presented at the same time and the pairing will be explained.
Join us for our Wine Spectator® Top 50 Wine Dinner with Table for Twelve by Chef Thaddeus Bruno and Pete Beem, sommelier for Southern Glazer.
This will be a five course meal, paired with wines chosen from the Wine Spectator Top 100 list. Nothing we picked was below #50, so we’re calling it the Top 50 Dinner! Each course will be presented at the same time and the pairing will be explained.
Full menu:
Meet & Greet
Roederer Estate Brut, Anderson Valley, Top 100 #20
Course 1
Stupendous Gamberi - Shrimp tails seared in a lightly spiced butter then drizzled with a honey & sauvignon blanc reduction. Served atop barefoot microgreens. Paired with 2022 St. Supery Dollarhide Vineyard Sauvignon Blanc, Napa Valley, Top 100 #27
Course 2
Charlotte’s Revenge - Shaved pork belly topped with herbed center cut pork loin & smokey bacon drizzled with a maple bourbon reduction. Paired with 2023 Flowers Chardonnay, Sonoma Coast, Top 100 #43
Course 3
Indian Axis Venison - A saddle cut dry-aged for a minimum of 24 days, cooked low & slow with a dusting of powdered fennel & rosemary. Served atop a roasted fennel bulb. Paired with 2021 Patz & Hall Pinot Noir Sonoma Coast, Top 100 #31
Course 4
Lamb Chop - A Colorado Lamb double chop, marinated in truffle oil then rolled in pistachio crumble, seared in compound butter. Served with roasted carrot butter mash & lamb gravy. Paired with 2021 Faust Cabernet Sauvignon, Napa Valley, Top 100 #4
Course 5
Lava Cake - Triple chocolate, blackberry-raspberry gooeyness. Paired with 2021 J Lohr Cuvee Pom Red Blend Paso Robles, Top 100 #23
About Chef Thaddeus Bruno
Thaddeus is the Chef/Owner of Table For Twelve, going on year two bringing culinary experiences into the Effingham area's homes and business's one delicious bite at a time. Specializing in fresh and sustainaabale ingredients to create unique and memorable events.
About Sommelier Pete Beem
Pete Beem is a Level II Certified Sommelier with many years of experience in fine wine and fine dining. He is passionate about educating and entertaining guests, as well as the art of pairing wines with food to enhance the dining experience.