Back when I was a resident of the O.C. (by way of West Bloomfield and later Waterford), I enjoyed attending many of the Matt Prentice Restaurant Group's monthly wine tastings, and dined frequently at such MPRG restaurants as Northern Lakes Seafood Company, No. VI Chophouse, and Shiraz. Those days (and the boyfriend with the deep pockets) are long gone, and nowadays it's quite the challenge to convince me to cross Detroit borders for any reason.* (And when I do it is usually after weeks of planning, a lot of heavy sighing, and a palpable sense of irritation, but I digress.)
Of all the monthly wine tastings, it is the December event which deserves the highest honors. This annual "Sparkling Feast" features a six-course menu with sparkling wine pairings. Remember, a proper champagne must actually be from the Champagne Region of France in order to be so named; otherwise it is simply called sparkling wine. Rob Lowe gives a great explanation of this lession in vinology in Wayne's World; please reference the film for further clarification.
Everything I ever needed to know I learned from movies.
At this year's feast, which will be held Friday, December 11 from 7:00PM-11:00PM at Shiraz in Bingham Farms, MPRG's Master Sommelier Madeline Triffon (and one of only 14 female Master Sommelier's in North America) will be pairing bubblies from Michigan, California, Spain, and the Champagne Region with each course on the menu. Wait--Michigan? Yes: Michigan. Lawrence Mawbry is the envy of his Michigan winemaking peers and is considered by winemakers and enthusiasts across the country as an unmatched genius. He produces nothing but sparkling wines under his two eponymous labels: perhaps you've heard of Sex?*(that's a good reason)
Six courses with wine all for only $75.00. Suit up, and celebrate the holidays sipping bubbly and feasting on an amazing champagne-themed menu. Take a look:
Annual Sparkling Feast
First Plate
-Vol au Vent with Wild & Exotic Mushroom Ragout, Morel Mushroom Sauce-
Soup Course
-Maine Lobster & Sweet Corn Chowder with Yukon Gold Potatoes & Fresh Chives-
Salad
-Poached Sekel Pear with Micro Greens, Toasted Walnuts, Red & Yellow Grape Tomatoes, Champagne Vinaigrette & Basil Oil-
Fish Course
-Sauteed Orata with Lemon, Chervil & Fresh Oregano atop Carmelized Leek Fondue with Champagne Sauce-
Principal Plate
-Blanquette de Veau atop Housemade Pasta Wild Mushrooms, Cipollini Onions & Fine Herbs-
Finale
-Warm Chocolate Souffle Cake with Champagne Crème Anglaise & Champagne Cured Berries-
Reservations are required and can be made by calling Shiraz at 248.645.5289
