Chefs Ben and Tony launched a new event Tuesday, May 24, to showcase the season's tender spring offerings matched with perfect wines. About 25 patrons were regaled with a five course meal impeccably paired with Australian wines provided by The Wine Merchants of St. Paul and selected by David Brinkman of Peter Click Selections.

While preparing a full dinner for a crowd that must be served at the same time is a challenging endeavor for any chef, but Ben and Tony met the challenge and succeeded in bringing five works of culinary art to every patron. The atmosphere was that of a party as guests discussed the wines and savored food.

If you missed the event, don't worry, you'll get your chance. Ingredients plans on creating a wine tasting menu for the third Tuesday of every month.

Sheila describes the next wine

The party-like feel started as patrons walked in the door. David and Sheila Stewart of The Wine Merchants greeted them at the door with their first glass of 2004 Nepenthe Sauvignon Blanc. Its tart, fruity flavor set the tone for the entire menu, which led diners through a culinary journey highlighting fine cuts of meat and seafood paired with bold, spring-fresh sauces, fruits and vegetables. 

The first course, a nest of pickled jicama slaw cradling two pan seared shrimp crusted with cumin and drizzled with a roasted red pepper coulis, was enhanced by this Sauvignon Blanc, adding a depth to the spiciness.

After a pause for an educational primer from Sheila, she poured a 2002 Sticks Pinot Noir. Its cherry red color and piquant flavor was echoed throughout the course, from the pink peppercorns that created a thin crust on the ruddy Ahi Tuna, to the jewel-like wine infused salt crystals that topped the creation. For contrast, the mellow tuna was pillowed by bright yellow cubes of pineapple salsa ringed by a creamy lemon beurre blanc.

Raising a glass in celebration

 The next two courses brought the flavor focus from the sea to the land. Bright green hills of cilantro chimichuri supported a skewer of ancho chili dusted hanger steak cubes topped with deceptively cool drops of sour cream poblano vinaigrette. The 2003 Rockbare Shiraz poured for this course tamed the heat as well brightened the soothing cup of sweet corn soup that shared the steak's plate.

Sheila presented the boldest wine for the fourth course: a rich 2003 Kangarilla Road "Langhorne Creek" Zinfandel. Its dried fruit flavor magnified the sweetness of a tower of roasted lamb loin slices moated by truffled rutabaga puree and crowned with an emerald hued rocket pesto.

The sweet tones carried on into a tangy dessert of caramelized pineapple carpaccio with pan dripping balsamic reduction and vanilla bean ice cream. Sheila poured a final wine, a sweet Campbell's Muscadet. Sipping it was like biting into a caramelized date - almost a dessert unto itself.

Spontaneous applause breaks out for the chefs and the presenters