The 2007 Wine Dinner and Auction on Monday, March 26 is a much-anticipated annual event. This year's Wine Dinner features a French-inspired four-course meal paired with French wines from the portfolio of Kermit Lynch. The dinner will be held at the Harraseeket Inn in Freeport starting at 5:30 p.m.
The evening menu begins with hors-d'oeuvres prepared by the Harraseeket Inn and served during the silent auction. Following the silent auction guests will be seated for the first course, prepared by Chef Larry Matthews, Back Bay Grill. Chef Matthews is preparing house-cured gravlax and lobster medallions with caviar vinaigrette and wintergreens. The second course, prepared by Chef Steven Corry from Five Fifty-Five, is Burgundian snails in pastry cases with mushrooms, golden garlic butter and parsley oil. The main course, a breast of moulard duckling with spring-dug parsnip frites and sauce bigarade, will be prepared by Chef Brian Hill, Francine Bistro. Fore Street's Chef Brant Dadaleares, will prepare dessert, Vol-au-vent with roasted banana bavarois, chocolate mousse meringue, and macadamia praline.
A highlight of the annual dinner is the live auction, which includes the opportunity to bid on private dinner parties catered by the participating chefs, luxury travel packages, and fine art. One of the eagerly anticipated auction items this year is a gourmet tour of one of France's wine regions.
The Wine Dinner will feature performances by PSO musicians, and also by the lively and charismatic Quebecois band Le Vent du Nord, who will also be performing at the Portland Symphony Orchestra Pops concerts on March 24 and 25 at Merrill Auditorium.
The 2007 Wine Dinner and Auction is sponsored by Acadia Trust, N.A. All proceeds benefit the Portland Symphony Orchestra, including its education and community outreach programs.
Tickets to the dinner are $150 each. -- www.portlandsymphony.com
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