Funky’s “Flavors of the World” wine dinner set for January 13

For the past seven years, Funky’s Catering Events has offered a series of wine dinners planned in collaboration by its owner/operator Michael “Funky” Forgus and Chef James Trent. About four times per year, the themed dinners are offered to guests to enjoy the multi-course food and wine pairings.

To kick off the New Year, Funky’s is starting with a five-course “Flavors of the World” wine dinner at The Transept, 1205 Elm Street, starting at 6:30 p.m. on Friday, January 13. Tickets are $95 each. For more information and reservations, call (513) 841-9999.

“Chef James is all about foods prepared with passion,” said Forgus. “I am a wine geek, so the wine dinners are blend of passion for food and passion for wine.”

The culinary team at Funky’s, which also manages the food and service for Pinecroft at the Crosley Estate and the Transept in Over-the-Rhine, use the wine dinners as an outlet for new culinary techniques, newly sourced foods, unusual wines and unusual wine/food parings.

Forgus offers some advice to interested guests: “First of all, come hungry. Then be prepared for some straight forward food and wine parings, but mostly be pared to stretch your mind and your pallet.  We usually offer five courses with six wines so just be prepared to have fun, eat, drink and learn.”

The food courses and wine pairings include:

Hors d’ Oeuvres In The Kitchen

  • Pork Belly with Zucchini Bread, Roasted Beet Tartare, Smoked Crème Fraiche
  • Duck Confit with Truffled Custard, Pickled Wild Mushrooms, Wilted Frisee, Achiote Poached Parsnips, Sesame Cracker
  • Poached Shrimp with Green Chili Gelee, Tomato Goat Cheese, Celery, Horseradish
  • Spiced Cauliflower and Edamame with Marinated Carrot Blanket
  • Wine Pairing: Domaine Laurens Cremant de Limoux
  • Sparkling Wine from France

Soup Course

  • Potato and Leek with Okinawan Sweet Potatoes, Morel Mushrooms, Beet Top Pesto, and Truffle Emulsion
  • Wine Pairing: Luna Biberide Godello from Spain

Family Style Course

  • Cherry Stone Clams with Local Cream, Italian Sausage, Hominy
  • Red Water Cress with Candied Baby Fennel, Sundried Pears, Smoked Olive Oil Roasted Walnuts, Grapefruit Vinaigrette
  • Cheese Board: Bleu D”Auvergene from France, Cow’s Milk; Capriole Julianna from Indiana, Goat’s Milk; Marzolino from Italy, Sheep’s Milk; Almond Poppy Seed Crackers, Pomelo Marmalade
  • Wine Pairing: Hoffer Zweigelt from Austria
  • La Spinetta Barbera from Piedmont, Italy

Entree

  • Moroccan-Style Poussin Rouge Fermier
  • Fresh Turmeric Cous Cous – Butternut Squash, Garbanzo Beans
  • Roasted Vegetable Tagine
  • Wine Pairing: Zorzal Grand Terroir Pinot Noir - Argentina

Dessert Course

  • Pumpkin Yule Log with Praline Feuilletine, Hazelnut Mousse, Persimmon Coulis, Mint Powder
  • Wine Pairing: Justinos Madiera "Rainwater" from Spain

Alex ReillyFOODIE