Stories /

On the Menu: Wine Lovers' Dinner



March 30, 2011


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