Wine Pairing 4 Course Dinner
Featuring Executive Chef Luis Irizarry, Sous Chef Jonathan Pimental and Wine Expert Nick Materese
June 3rd, seatings at 4:00 pm and 7:00 pm
20 North Market Street, Frederick, MD
$85 per person plus tax & gratuity
Reserve Seats Below
Filet Mignon and Squid ink Fettucini
Welcome Bubbles: Delea, Ticino Charme Spumante Brut (NV), Ticino, Switzerland - Prosecco style sparkling from southern Switzerland
Prosciutto Consommé with arugula tossed in white truffle oil atop of melon. Served with a fresh herb crostini
Wine Pairing: Josef Bauer, Rosé (2016), Niederösterreich, Austria - Refreshing dryness throughout this Rosé balanced by soft strawberry and tart white cherry fruit
Caprese Salad served with fresh buffalo mozzarella. Tossed with sundried tomato vinaigrette, fried capers and shaved parmesano reggiano
Wine Pairing: Casale del Giglio, Satrico Bianco (2016), Lazio, Italy - Beautiful blend of Chardonnay, Sauvignon and Trebbiano Giallo grapes
Beef Tender Loin atop fresh squid ink fettuccini served with sautéed asparagus and white wine saffron sauce, parmesan crisp
Wine Pairing: McPherson Cellars, EVS Texas High Plains Red Blend Windblown (2016), Texas, United States - A Rhone Style Blend
White Chocolate Panna Cotta served with chocolate espresso ganache sauce, macerate mix berries, chocolate truffle, pistachio crumble and saba reduction glaze
Wine Pairing: Evolúció, Tokaji Late Harvest (2015), North Hungary, Hungary - Elegant with flavors of dried apricot, juicy mango and plum
About the chefs
Executive Chef: Seargent Luis Irizarry
Chef Luis E. Irizarry currently holds the position as the Pentagon Chef in the Chairman’s Dining Room, Washington, DC. He began his military career in 2009 as a Food Services Specialist and was deployed to Afghanistan. Luis became part of the Culinary Team in FT Stewart, Georgia and had the opportunity to compete in the ACF (American Culinary Federation) competition where he won a silver medal and two bronze medals.
Chef Irizarry is passionate about the food he creates and the conditions in which it is prepared. His gourmet dishes display his high level culinary expertise and attention to detail.
When Chef Irizarry is not in the kitchen at the Pentagon, he can be found spending time with his wife, Aimee, and two children. Chef Irizarry was born and raised in Puerto Rico. You can find more information on Chef Luis E. Irizarry as well as see a few of his kitchen creations on his Instagram!
Sous Chef: Jonathan Pimentel
Chef Jonathan Pimentel is a Culinary NCO in the US ARMY. He is 35 years old, born in the Dominican Republic and raised in Puerto Rico. He has been married for 14 years to his wife Sarai Maldonado. Their son Jonathan, 13, and their daughter Naomie, 12, reside in America, while Chef Pimentel's eldest daughter, Jonaira, who is 14 years old, lives in Puerto Rico.
He started his Culinary journey back in 1999 when he started working part time in El Chayote Restaurant under the famed Puerto Rican Chef Mario Pagan. Chef Pimentel attended Le Cordon Bleu in Austin TX where he obtained an associates degree in Culinary Arts.
He joined the ARMY in 2006 as a Culinary Specialist and currently serves as part of the 82nd Airborne Division.
Chef Pimentel's passion for food is what drives him to serve the best food every time and his major satisfaction is to exceed his guest's expectations!
About the Wine Curator
Siema Wine Presenter: Nick Materese
Nick Materese began his journey into the world of food and wine twenty plus years ago. He grew up in food rich New York indulging in pizza, local foods & Finger lakes wines before moving out to Arizona to spread his culinary and drinking wings.
He has managed several restaurants & wine bars as well as helped build numerous highly acclaimed wine shops & wine lists from the ground up. Soon after he joined Team Arrogance at Stone Brewing Co. The travel bug & the opportunity to teach about food, wine, beer & spirits eventually brought him back to the east coast.
Today he works for one of metro DC's premiere boutique importers (Siema wines) and he is also currently pursuing several side projects involving the quest for the perfect pint, eating copious amounts of good food & of course sharing stories about exceptional wine & fantastic spirits.
Reserve your seats
Please complete the following form.
VINI CULTURE will contact you within 24 hours by phone to accept payment & confirm your reservation. Reservation is not guaranteed until payment has been received.
Seating is limited!