Uproot Restaurant To Host Minus 8 Dinner

January 26th, 2010
Uproot restaurant is pleased to host Minus 8!

Rare and limited in production, Minus 8 Wine Vinegar is an exquisite creation from wintry Canadian vineyards. Named after the freezing conditions in which the grapes are hand picked and pressed, Minus 8 is traditionally slow fermented from extraordinary wine. The result is simply amazing!
Minus 8, features a portfolio of vinegars made from Ice Wine, Late Harvest Gewurztraminer, Riesling, in addition to some stellar Verjus! From a chef's perspective, it's a pleasure to build a dinner around these great products! It's not uncommon to find these products in the best kitchens in the world, and if you haven't tried them, this dinner is a can't miss!

The coup de grace, will be the presence of Rachel and Brad the proud proprietors, who will be pouring some of the incredible Ice Wine they produce. The menu, by Chef Anthony Bucco, will feature all five Minus 8 Products presented in a variety of ways. The fun starts at 6:30 with canap�s and cocktails, with the sit down dinner starting at 7pm.
The cost for this dinner, inclusive of wine pairings by our Sommelier Jonathan Ross is $99. Space is limited, so call early for reservations, 908-834-8194.


Amuse Bouche
Blackberry Point Oyster, Prince Edward Island
Domestic Caviar, Dehydr8 "Mignonette"

Torchon of Elevage Foie Gras
Hazelnut Butter, Minus8 Gelee

Course 1
Artic Char, Mi Cuit
Citrus, 8-Brix White

Course 2
Pan Roasted Rouget Filet
Shittake Mushroom Consomm�, 8-Brix Red


Course 3
Roasted and Confit Squab
Chocolate, Cherries, Minus 8

Entree
Elk Tenderloin
Pistachio Bread Pudding, L8 Harvest

Cheese
Haystack Peak; Goat's milk from Niwot, Colorado
Heirloom Beets, Dehydr8

Dessert
Chef's Selection of Mignardises