{"id":1048,"date":"2009-10-25T18:58:49","date_gmt":"2009-10-25T18:58:49","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/wineblog\/uncategorized\/sumptuous-pinot-noir-dinner-in-niagara\/"},"modified":"2009-10-25T18:58:49","modified_gmt":"2009-10-25T18:58:49","slug":"sumptuous-pinot-noir-dinner-in-niagara","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/sumptuous-pinot-noir-dinner-in-niagara\/","title":{"rendered":"Sumptuous Pinot Noir Dinner in Niagara"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/images\/blog\/2009\/25.jpg\" border=\"0\" alt=\"Sumptuous Pinot Noir Dinner in Niagara\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>While in Niagara, I was fortunate to indulge in a Pinot Noir tasting dinner at <a href=\"http:\/\/www.nataliemaclean.com\/wineries\/info.aspx?wid=2235\">Peller Estate Restaurant<\/a>, one of the best restaurants in the Niagara region. Chef Jason Parsons chatted with me in the busy kitchen about his philosophy of fresh, local and wine inspired cuisine.<\/p>\n<p>Here&#8217;s the menu: the wines and dishes were matched deliciously well!<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" src=\"\/html\/uploads\/image\/PellerJasonParsons.jpg\" alt=\"\" width=\"270\" height=\"245\" \/><\/p>\n<p>CHEF\u2019S SIGNATURE CHIICKEN LIIVER PARFAIIT<br \/>\nPinot Noir, Plum Preserve<\/p>\n<p>~<\/p>\n<p>Andrew Peller Chardonnay \u201cSur Lie\u201d 2007<br \/>\nLOBSTER LIINGUINI<br \/>\nIcewine Poached Lobster, Alberta Parmesan, Chardonnay \u201cSur Lie\u201d Cream Sauce<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" src=\"\/html\/uploads\/image\/PellerFish.jpg\" alt=\"\" width=\"500\" height=\"211\" \/><br \/>\n~<\/p>\n<p>CHESTNUT ROASTED DUCK<br \/>\nSpiced Autumn Ragout and Pinot Bacon Sauce<\/p>\n<p>~<\/p>\n<p>Private Reserve Meritage 2007<br \/>\nANATOMY OF MERITAGE<br \/>\nWhite Pepper \/ Cherry \/ Smoke \/ Vanilla<br \/>\nWhite Pepper Lamb \/ Estate Cherry Risotto \/ Smoked Bouquatin \/ Vanilla Cr\u00e8me Fraiche<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" src=\"\/html\/uploads\/image\/PellerCellar.jpg\" alt=\"\" width=\"500\" height=\"154\" \/><br \/>\n~<\/p>\n<p>Andrew Peller Riesling Icewine 2008<br \/>\n\u201cBLUE ICE\u201d<br \/>\nRiesling Icewine Wine Infused St. Benoit Blue Benedictine<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; While in Niagara, I was fortunate to indulge in a Pinot Noir tasting dinner at Peller Estate Restaurant, one of the best restaurants in the Niagara region. Chef Jason Parsons chatted with me in the busy kitchen about his philosophy of fresh, local and wine inspired cuisine. Here&#8217;s the menu: the wines and dishes were matched deliciously well! CHEF\u2019S SIGNATURE CHIICKEN LIIVER PARFAIIT Pinot Noir, Plum Preserve ~ Andrew Peller Chardonnay \u201cSur Lie\u201d 2007 LOBSTER LIINGUINI Icewine Poached Lobster, Alberta Parmesan, Chardonnay \u201cSur Lie\u201d Cream Sauce &nbsp; ~ CHESTNUT ROASTED DUCK Spiced Autumn Ragout and Pinot Bacon Sauce ~ [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1048","post","type-post","status-publish","format-standard","hentry","category-food-entertaining"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/1048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=1048"}],"version-history":[{"count":0,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/1048\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=1048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=1048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=1048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}