On the Menu: Wine Lovers' Dinner

Paul Kulik and Jesse BeckerPaul Kulik and Jesse Becker

At the Boiler Room in Omaha, Nebraska, executive chef Paul Kulik has earned raves for what Omaha World-Herald critic Nichole Aksamit described as “overwhelmingly delicious Old-World-technique-meets-new-American food.” For tonight's Beard House dinner, Kulik’s artisan-inspired cuisine will be matched with thoughtful wine pairings selected by master sommelier Jesse Becker. Take a look at the menu below, then click here for your reservation: Hors d’Oeuvre Pastrami and Marrow Sabayon on Brioche Shaved House Prosciutto Corned Beef Tongue with Puffed Crayfish and Horseradish Sweet Potato Churros with Missouri Hackleback Caviar Pairing: Ca’ di Pietra Prosecco with Genever, Bonal, Cynar, and Chervil Dinner Housemade Charcuterie > Bresaola, Finocchiona, and Chorizo Pairing: Ca’ di Pietra Prosecco NV Shadowbrook Farms Chèvre and Pullet Egg Raviolo with Smoked Ham and Watercress Pairing: Villa Rubini Ribolla Gialla 2008 Pork Belly and Royal Red Shrimp with Pea Shoots and Watermelon Radish Pairing: Rudi Pichler Grüner Veltliner 2008 Heritage Pork Loin and Cheek with Wild Mushrooms, Sunchokes, and Ice Garden Thumbelina Carrots Pairing: J. Hofstätter Steinraffler Lagrein 2007 Roast Heritage Pork Coppa and Lemongrass Sausage with Flageolet Beans and Ramps Pairing: Tardieu-Laurent Gigondas 2006 Goat’s-Milk Panna Cotta with Strawberry–Rhubarb Macaron and Coffee Froth Pairing: Cultiva Coffee Roasting Company Coffee

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