The famous Ruth’s Chris Steak House is partnering with Taylor Fladgate and Fonseca to host an exclusive five-course Port Dinner on October 18, 2012, at 51 participating Ruth’s Chris Steak House restaurants across the U.S. To demonstrate the versatility of Port, the dinner will pair a different Port style, from white to Ruby to Tawny, with each course, as well as a Port cocktail.
Corporate Director of Beverage Strategy for Ruth’s Hospitality Group Helen Mackey explained, “We are excited to bring our guests an evening of exploring Port styles with exquisite brands such as Taylor Fladgate and Fonseca. Both are family owned and operated and are benchmark producers with a true legacy of tradition and innovation.”
Mackey and U.S. Export Manager for Taylor Fladgate and Fonseca Robert Bower will co-host the Ruth’s Chris Steak House Port Dinner in Northbrook, Illinois. Bower represents the eighth generation of the Yeatman family to run the Taylor Fladgate and Fonseca port houses. To start the event at participating restaurants, an informational video featuring Mackey and Bower will be shown to explain the different styles of Port and Taylor Fladgate’s Vintage Ports, blended from the finest wines of the family’s own quintas, or estates, named Vargellas, Terra Feita and Junco. These three iconic and geographically distinct properties produce wines with unique characteristics that are the cornerstone of the company’s success and the main source of its inimitable house style.
“Helen Mackey and the Ruth’s Chris team have created superb Port and food pairings. The balance and array of delicious flavors created by their top chefs working with our premium Ports will be an eye-opening combination for the guests,” said Robert Bower. With an average price of $110 per person, the featured menu includes:
1st Course: Caramelized Onion & Goat Cheese Crostini with Port Steeped Figs, Kalamata Olives, Blackberry-Balsamic Reduction paired with “Port of Manhattan” BIN 27 Cocktail.
2nd Course: Tawny Poached Pear & Arugula Salad with Minted Vinaigrette, Candied Walnuts and Feta Cheese paired with Fonseca Siroco White Port.
3rd Course: Butternut Squash Bisque with Maple Nutmeg Crème and Fresh Chives paired with Fonseca BIN 27 Reserve (Ruby) Port.
4th Course: Filet Mignon & Sizzling Shellfish Trio with Roasted Garlic Mashed Potatoes paired with Sequoia Grove Cabernet, Napa Valley.
5th Course: Artisanal Cheeses, Fresh Berries, Nuts and Jacques Torres BIN 27-Infused Chocolate paired with Taylor Fladgate 20 Year Old Tawny and Taylor Fladgate Vargellas Vintage 2004.
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