Last week I had the opportunity to attend a media dinner at my local Fleming’s Prime Steakhouse & Wine Bar. Â I’d never been to Fleming’s, though I’d always heard good things about it, and so I jumped at the chance to sample their food and wine selection. Â It was amazing. Â A seven course meal with wine pairings left me impressed to say the least. Â So, since I had such a great time, I figured I’d share my thoughts on the meal and of course the wine that I got to sample.
We started off the dinner with Fleming’s Stoli Bombshell. Â This is essentially a raspberry cosmo, though really so much more. Â I don’t usually go for variations on a martini, but I do have to admit this was tasty, and 100% of the sales of the cocktail go to the Avon Breast Cancer Crusade. Â It’s a good cause and one worth supporting while having a drink.
On to the food and wine. Â Our first plate was the Lump Crab Louis Wraps paired with a 2007 Sanford Chardonnay from Santa Barbara County. Â The lettuce wraps were incredibly tasty, and the wine was a perfect pairing. Â Light in the glass with just a touch of oak on the finish, this is definitely a great pick at Chardonnay for those that don’t typically like oaked Chardonnay but are with friends that do.
Next was the Salmon Nicoise Salad paired with the 2008 Conundrum. Â The food was amazing, the salmon perfectly cooked, and the truffled deviled eggs on the plate were life-altering. Â I could seriously eat them by the handful. Â I’d never had Conundrum before, though I hear people rave about it. Â I can see why. Â I know they don’t reveal what the blend is each year, but the floral notes and citrus notes I got reminded me of Viognier, Vidal Blanc, and Seyval. Â A great wine pairing for just about any seafood dish.
Our next appetizer was the Roasted Mushroom Ravioli paired with the 2007 Shug Pinot Noir from the Sonoma Coast. Â What a heady mixture of earthy flavors, both from the ravioli, and from the Pinot. Â The mix of portobello and shiitake mushrooms were amazing when paired with the dark fruit and earth notes of the Shug Pinot Noir. Â This may have been one of my favorite pairings of the evening.
Next up was a Peppercorn steak with Fleming’s proprietary F17 steak sauce on the side, paired with the 2006 Faust Cabernet Sauvignon from Napa Valley. Â Bold meets bold. Â The peppercorn crusting on the steak made me envious and jealous of my inability to do the same thing at home, and the Faust held it’s own against the steak. Â Big flavors of fruit with notes of vanilla and cedar worked with the steak without being overwhelmed by it.
The rest of our meal was enjoyed with the Faust, but I would be remiss if I didn’t share some details of those dishes. Â After the peppercorn steak we got to try some items off of Fleming’s Fall Prix Fixe menu. Â The Veal Ossu Bucco and Oysters Rockefeller were spectacular. Â The Osso Bucco just fell off the bone, and the sambucca-laced spinach (something I didn’t think I would like) and shaved parmesan on the oysters made them a great appetizer.
Finally we got to dessert, a trio of Creme Brulees, featuring Vanilla, Banana, and Chocolate. Â I don’t usually go for chocolate anything, but the chocolate creme brulee was amazing, especially with some of the Faust I still had in my glass. Â The banana was easily my favorite of the trio, and one I would happily order by itself.
I can’t thank Fleming’s enough for inviting me to this dinner, and I do recommend going and checking out their new fall menu items if you have a Fleming’s Steakhouse & Wine Bar near you. Â Thanks to the staff for an amazing dinner and I look forward to returning soon for dinner with my wife.
I have been jealous of this evening ever since you went!