Mezzo \Mez”zo\, a.[ It., from L. medius middle, half.]We have had the opportunity to dine a Mezzo on many occasions. This lovely resturant located in the North West section of Las Vegas only proves what we have been saying for quite along time. There is great dinning OFF the famed Las Vegas Strip.
Mezzo uses only the best ingredients to create traditional dishes over seen by Chef Alfredo. The fish is brought in fresh daily and calamari is hand cut to order. Even their sausages and meatballs are ground and made in house as a well as their sauces and dressings. They even imported a wood burning oven from Naples, Italy just to have the best possible flavoring and addauthenticity to their dishes.
You cant have a great Italian restaurant without wine . They are continually changing their wine list offering wines from all over the world. With a list of over 100 wines by the bottle and more than 30 by the glass, there’s a great wine for for every palate.
On this occasion Jim Lambert from Stanley Lambert wines in the Barossa Valley was "in the house" to show off his great wines.
Winemaker Lindsey Stanley has been making award winning in the Barossa Valley for over 30 years and is considered one of the best around.
Jim Lambert and Chef Alfredo teamed up for a 5 course dinner with each course being paired with one of Jim's great Australian wines from the acclaimed Barossa.
With names like Pristine Chardonnay , Nordic Frost , Black Sheep , Silent Partner and Choc-a-bloc , we knew this would be a unique dinner that guests were sure to remember for quite some time.
Wee Be Pumkin Bisque
Pumpkin Bisque , toasted pumkin seeds and ginger creme freich
Pristine Chardonnay , Barossa Valley 2008
This lovely unoaked Chardonnay with pear and melon flavors could not have paired better with the lightness of the Pumpkin Bisque that melted on our palate.
Salmon RilletesFresh salmon rillets on a bed of organic spinach, chanterelle mushrooms and a roasted red pepper vinaigrette
Nordic Frost , cold pressed dry Riesling 2008
The concept of Lindsey Stanley's genius as a winemaker shines with this lovely Riesling. The grapes are hand-picked and then chilled to 2 degrees centigrade prior to basket pressing to preserve the well known fresh citrus characters of the varietal. The paring with Salmon was right on and one of the best of the night.
Pappardelle Calabrese
Pappardelle pasta , house made chicken sausage , porcini muchrooms and arugula
Black Sheep , Shriaz Blend 2004
The Black Sheep Shriaz is an unusual blend of 42% Shiraz, 38% Malbec and 20% Merlot. The blend percentages vary from year to year. Our first red wine of the evening with its blackberry, raspberry and cherry flavors brought out the richness of the Pappardelle and the earth tones of the mushrooms for a very nice pairing.
16 oz. Ribeye Steak
Brown sugar grilled 16oz Ribeye steak , fingerling potatoes , green beans and micro carrots
Silent Partner , Cabernet Sauvignon 2005
This was a meat lovers dream dish with of course a big Barossa Cabernet . This is Cabernet Sauvignon is the premium wine from Stanley Lambert. Aged in American Oak for 18 months its intense fruit flavors burst though to a fine elegant soft finish.
Sweet berry tart shell
Sweet tart shell paired with a sweet pastry cream topped with fresh raspberries and blueberries
Choc-a-bloc , Port South Australia
When it came time for desert what else could be paired than Stanley Lambert' s number one selling wine in the USA , the Choc-a-Bloc. This is luscious dessert wine like non other. Made using a fortified Australian Tawny wine base and seeping it with chocolate ,this port is addicting to say the least. Choc-a-Bloc , raspberries and blueberries. Was there any other way we could have concluded this great dinner ? We think not .
The Staff of Mezzo did an amazing job putting on this dinner. The food pairings by Chef Alfredo were spot on and showed off his culinary expertise. For more information on Mezzo and Stanley Lambert wines please go to www. StanleyLambert.com and www.Mezzobistro.com
No comments:
Post a Comment