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Spring Supper Press Release

Spring Supper Press Release

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Published by Robin Miller
Announcing A Grape in the Fog's Spring Supper every Wednesday night.
Announcing A Grape in the Fog's Spring Supper every Wednesday night.

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Categories:Types, Recipes/Menus
Published by: Robin Miller on Apr 01, 2011
Copyright:Attribution Non-commercial


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Beth Lemke415-410-7690beth@agitf.com
A Grape in the Fog hosts “Spring Supper” every Wednesday evening
Visiting chef Erik Kamprud dishes up classic comfort foods at Pacifica's own wine bar 
PACIFICA, CA. March 26, 2011 – A Grape in the Fog (AGITF), Pacifica’s friendliest (and only) wine bar, iscelebrating spring with a fresh menu of seasonal one-pot dishes. Inspired by classic comfort foods, the “SpringSupper,” is a casual weekly meal created by local gumbo king, Chef Erik Kamprud of Fat Alley Foods andserved up on“Wine and Dine Wednesdays,” AGITF’s popular weekly food and wine event."If you don’t feel like cooking, or getting take out, come over for some easy-going food and wine," says AGITFproprietress Beth Lemke. "You won't be overwhelmed with a stuffy menu, sticker shock, or too many choices.Just like when mom cooks, there's only one dish on the menu, and you're going to love it."Each Wednesday will feature one of a rotating list of 
comfort-dishes du jour 
, expertly prepared and served toyour barstool or the friendly community table by Chef Erik himself. The current Spring Supper rotating menu:* Yukon Gold Potato Gnocchi with braised Ox Tails* Cassoulet with Roasted Parsnips (vegetarian)* Champagne braised Chicken Breasts with glazed baby Carrots, Russian Fingerling Potatoes* Shrimp Etouffee over Rice"These are wonderful wine dishes," explains Chef Erik. "They incorporate flavors with earthy and savorytones–what the Japanese call
. That way, whatever your taste in varietals may be, you'll always be able tofind a complimentary pairing."A new featured wine pairing will be selected each week. In keeping with AGITF's style, expect small-scalelocal winemakers, such as Silver Mountain and Thomas Fogarty; and out-of-the ordinary varietals and blends,like French Burgundies and wines from lesser-known appellations like Anderson Valley and Sierra Foothills.And what comfort meal would be complete without dessert? AGITF offers a choice of locally-made delectablesincluding: A traditional chocolate cake, made by local cake maker Rachel Cauteruccio of Sweet Delights;bittersweet chocolate tiles topped with gray sea salt from San Francisco chocolatier, Poco Dolce; and theultimate comfort dessert, bread pudding, prepared by San Francisco's L'Acajou bakery especially for AGITF.Supper is served each Wednesday from 6 to 9 pm, and is accompanied by live music performed by Bay Areajazz and blues artists.Prices are as follows:$10 Comfort Dish du Jour (a la carte)$21 Prix Fix Menu (includes wine pairing, comfort dish du jour, and choice of dessert)

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