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The Eater

Burgess Cellars pours it on at Acme

Acme will host a wine dinner with Burgess Cellars, one of Napa Valley’s family-owned estates, on Sunday, April 26. The centerpiece will be four older vintage Cabernet Sauvignons. Also being poured: Burgess’ current release Cabernet, Merlot, Syrah and a meritage (Enveiere). $65 per person, reservations required. Space is very limited. Call 929-2263 to reserve.

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The Eater

Acme hosts French wine dinner

Acme will host a five-course winemakers’ dinner with at 6:30pm on Wednesday, April 8. Burgandy-based vintners Alex and Marc Bachelet-Monnot (Domaine Bachelet-Monnot) in Puligny Montrachet, and Jean-Pierre Charlot (Domaine Joseph Viollot) in Pommard and Volnay will be in attendance. The dinner is reservation only. Price is $65 per person. Call 929-2263 to reserve your seats.

First Course
Blue Crab, Sweet Potato, and Coconut Bisque
Domaine Bachelet-Monnot Bourgogne Blanc 2006

Second Course
Low Country Oyster Pie with Local Bacon, Fennel and Corn
Domaine Bachelet-Monnot Puligny Montrachet 2006

Third Course
Grilled Quail with Spring Vidalia Onion and New Potato Hash
Domaine Joseph Viollot Bourgogne Rouge 2006

Fourth Course
Duck and Wild Boar Confit over Spring Mushroom Risotto with Fried Baby Arugula
Domaine Joseph Viollot Pommard ‘Vielles Vignes’ 2005

Fifth Course
Grilled Veal Chop with Creamed Corn and Preserved Rhubarb
Domaine Joseph Viollot Volnay ‘Vielles Vignes’ 2006 and Volnay Brouillards 2005

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Food

Italian wine dinner at Acme

Carrboro’s Acme is hosting a five-course Italian Wine Dinner on Mon., March 2, at 6:30p.m. Price is $50 per person and reservations are required. Call 929-2263.

Here’s a sneek peek at the menu:

Gagliardo “Fallegro” Favorita 2007, Roero

1st Course
Viticoltori Caldaro “Sunflower” Pinot Grigio 2007, Alto Adige
Smoked Mountain Trout with Local Baby Arugula, Grilled Spring Onions, Curried Carrots and a Mint Vinaigrette

2nd Course
Guerrieri-Rizzardi Valpolicella Classico 2007
Pan Seared Duck Breast with Oven Roasted Fennel, Olives, Thyme,
and Blood Orange

3rd Course
Cantina Tollo “Valle d’Oro” Montepulciano d’Abruzzo 2005
Overnight Braised Eco Farm Pork with Corn Pudding and Preserved Quince

4th Course
Fattoria La Peschiera Morellino di Scansano 2005
Grilled Leg of Lamb with Rosemary White Beans and Porcini Gastrique

Dessert
Gagliardo “Villa M” Moscato 2007, Piemonte
Fresh Strawberries with Lemon Mousse