Wild Game Wine Dinner - Downtown

The November Wine Dinner at the Mesquite Chop House Downtown was all wild game in honor of John Maki's successful hunting expedition to New Mexico. The wine served was Peju from Napa Valley, California. The "meet and greet" was accompanied by Peju Sauvigon Blanc. First course was a Butternut Squash Bisque with Duck Confit and a Currant Coulis served with Peju Merlot. Next course we served Venison Stuffed Peppers with a Creole Tomato Sauce accompanied by Peju Cabernet. Finally,Peju Red Zinfandel was paired with Roasted Leg of Wild Boar, Mississippi Pecan Rice and a Wild Mushroom Demi Glace. Dessert was an Apple Cobbler with housemade Cinnamon Ice Cream. A good time was had by all!

Special Thanks to the Makis, Chef Josh Cobbs, and Chef Micheal Patrick who dedicated ten percent of all proceeds to the Memphis Junior League.

Congrats! To John Maki on a score of 339 for his Bull Elk shot in Veremejo Park, New Mexico.

David prepares Venison Stuffed Peppers served with a Creole Tomato Sauce.

Chef Josh Cobbs puts the finishing touches on Tazmaninan Wild King Salmon Lollipops with Dijon Mustard Glaze.

Chef Mike Patrick prepares Crab stuffed Louisiana Frog Legs served with a Piquante Sauce.

Roasted Leg of Wild Boar served with Mississippi Pecan Rice and Wild Mushroom Demi Glace.