Ord��ez is the creative force behind an amazing number of Spanish wines enjoy here in the US. He's part of the group that brought us Alto Moncayo. He helped form El Nido. And most recently he gave us Triga. Tremendous values each of them and at this wine dinner priced at $75 a head (plus gratuity) he is associated with another nice value.
Legal Sea Foods is also offering a Kistler wine dinner at their Legal Harborside location in Boston.
To the press release...
WHAT: On June 4, Legal Sea Foods in Framingham will host a wine dinner with Fine Estates from Spain. Importer and merchant, Jorge Ordo�ez, imports Spain's largest wine portfolio to America and provides a balanced spectrum of what he believes to be the best Spanish wines available in America. Ord��ez takes great pride in discovering, reintroducing and developing a wide array of varietals. Legal Sea Foods will team up with Ord��ez to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Fine Estates from Spain vine.
The menu will be presented as follows:
HORS D?OEUVRES
Scallop Ceviche
Apple, Pomegranate Seeds, Sweet Basil
La Cana Albari�o, Rias Baixas, 2012
FIRST COURSE
Sole & Lobster Mousse
Baby Pea Shoots, Saffron-Vanilla Vinaigrette
Nisia ?Old Vines? Verdejo, Rueda, 2012
Avancia ?Cuv�e de O? Godello, Valdeorras, 2012
SECOND COURSE
Grilled Swordfish
Dried Chorizo, Wild Mushrooms, Pine Nuts,
Smoked Tomato Vinaigrette
Borsao ?Tres Picos? Garnacha, Campo de Borja, 2012
Volver ?Single Vineyard? Tempranillo, La Mancha, 2011
THIRD COURSE
Pepper Crusted Salmon
Grilled Clams, Ib�rico Ham, Spinach,
Garlic-Cilantro Chimichurri Sauce
Zerran, Montsant, 2011
Muga Reserva, Rioja, 2009
DESSERT COURSE
Baked Citrus Custard
Salted Almond Praline, Orange-Mint Glaze
Jorge Ord��ez ?Victoria No. 2,? M�laga
WHERE: Legal Sea Foods
50 Worcester Road, Framingham
WHEN: Wednesday, June 4, at 6:30pm
COST: $75 per person (excludes tax & gratuity)
MORE INFO: Reservation required by calling 617.530.9397 or visiting www.legalseafoods.com.
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