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	<title>Dedalus Wine Shop &#187; Wine Dinner</title>
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	<description>Building a better wine community, one glass at a time...</description>
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		<title>Wine Dinner &#8211; Dedalus Presents: Grilling @ The Green Room</title>
		<link>http://dedaluswinegroup.com/wine/2009/06/10/wine-dinner-dedalus-presents-grilling-the-green-room/</link>
		<comments>http://dedaluswinegroup.com/wine/2009/06/10/wine-dinner-dedalus-presents-grilling-the-green-room/#comments</comments>
		<pubDate>Wed, 10 Jun 2009 20:05:16 +0000</pubDate>
		<dc:creator>Jason</dc:creator>
				<category><![CDATA[Past Events]]></category>
		<category><![CDATA[Wine Dinner]]></category>

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		<description><![CDATA[
The Menu:
Reception:
Epiphany Grenache Blanc, Santa Barbara
House Smoked Tazmanian Salmon on Grilled Crostini.
1st Course
Chiaretto Rosé, Italy
Pepepr-Grilled Jumbo Sea Scallop
Thin Sliced White Balsamic Strawberry,  Grilled fennel slaw.
2nd Course
Carignan Rouge, France
Grill-smoked duck breast, with grilled figs.
3rd Course
Rolf Binder Heinrich, GSM, Australia
Slow-Grilled Pork Loin, Plum Chutney.
4th Course
Easton Zinfandel, California
Beef Tenderloin &#38; Foie Gras Sliders
truffled mayo, roasted sweet potatoes.
5th [...]]]></description>
			<content:encoded><![CDATA[<p><a href="http://dedaluswinegroup.com/wine/files/2009/06/green_room_web.jpg"><img class="aligncenter size-full wp-image-383" src="http://dedaluswinegroup.com/wine/files/2009/06/green_room_web.jpg" alt="" width="500" height="488" /></a></p>
<p>The Menu:</p>
<p>Reception:<br />
<strong>Epiphany Grenache Blanc, Santa Barbara</strong><br />
<em>House Smoked Tazmanian Salmon on Grilled Crostini.</em></p>
<p>1st Course<br />
<strong>Chiaretto Rosé, Italy</strong><br />
<em>Pepepr-Grilled Jumbo Sea Scallop<br />
Thin Sliced White Balsamic Strawberry,  Grilled fennel slaw.</em></p>
<p>2nd Course<br />
<strong>Carignan Rouge, France</strong><br />
<em>Grill-smoked duck breast, with grilled figs.</em></p>
<p>3rd Course<br />
<strong>Rolf Binder Heinrich, GSM, Australia</strong><br />
<em>Slow-Grilled Pork Loin, Plum Chutney.</em></p>
<p>4th Course<br />
<strong>Easton Zinfandel, California</strong><br />
<em>Beef Tenderloin &amp; Foie Gras Sliders<br />
truffled mayo, roasted sweet potatoes.</em></p>
<p>5th Course<br />
<strong>Perrone Moscato d’Asti, Italy</strong><br />
<em>Uber-Cheese Course<br />
Baked almond brie over grilled pineapple in puff pastry.<br />
</em></p>
<p>A complete Vegetarian pairing menu is available. If you would prefer the veggie menu, please be certain to notify the Green Room when you make your reservations.</p>
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