Darjeeling Masala Chai Tea is on the menu at A Table Apart during Sizzle Dining Sept. 7-27. COURTESY PHOTO / A TABLE APART
Fleming’s Prime Steakhouse & Wine Bar hosts a Women Behind The Wine – Pouring Success Wine Dinner to honor female trailblazers in the winemaking industry, featuring vineyards from California, at 7 p.m. Saturday, Aug. 26.
All wines featured are produced by female winemakers: Honig – Ashley Egelhoff; Emmolo Merlot – Jenny Wagner; Migration Wines – Dana Epperson; and Cakebread – Niki Williams.
The guided experience features a five-course pairing menu, showcasing seasonally inspired dishes that complement the four curated wines. Guests learn about each wine style and winemaker along the way.
“We are thrilled to partner with these exceptional winemakers for a special evening at all of our locations,” said Patrick English, vice president of operations for Fleming’s Prime Steakhouse & Wine Bar. “These women are visionary leaders in the industry, and we can’t wait to tell their story and introduce their incredible wines.”
The menu begins with a Chilled Fresh Corn & Heirloom Tomato Gazpacho paired with a crisp, citrusy Cakebread Sauvignon Blanc North Coast produced by Williams.
Next up is a Pickled Nectarine, Blueberry & Burrata Salad partnered with Emmolo Merlot Napa Valley, produced by owner and winemaker Wagner.
The fourth course is Fleming’s signature Filet Mignon with Crispy Maitake Mushroom. This dish is served with Honig Cabernet Sauvignon Napa Valley, produced by viticulturist Egelhoff.
The meal concludes with an Apple Brie Tart.
To reserve a seat: www.flemingssteakhouse.com/ wine- dinners/ women-behind-the-wine.
8985 Tamiami Trail N., Naples; 239- 598-2424; flemingssteakhouse.com.
The Cheesecake Factory opened a new location at Coconut Point in Estero on Aug. 22. The restaurant hired more than 300 staff members for the new location. The new restaurant features The Cheesecake Factory’s signature menu with more than 250 selections including more than 30 lower-calorie SkinnyLicious selections — freshly prepared from scratch in each restaurant — and more than 30 legendary cheesecakes.
23106 Fashion Drive, Suite 135, Estero; www.thecheesecakefactory.com.
Diners can enjoy Chef Jason Goddard’s 100 Layer Lasagna on Aug. 29 at Barbatella. COURTESY PHOTO / AIELLI GROUP
Barbatella wraps up August with several events for foodies. The first is a pop-up four-course Italian Wine Dinner set for 6:30 p.m. Thursday, Aug. 24. Aielli Group’s corporate chef Jason Goddard and food and beverage director and sommelier Liset Zelaya have curated the menu showcasing different Italian vintages. The meal begins with a Burrata Salad paired with La Scolca-Etichetta Bianca, Gavi di Gavi Bianco Secco DOCG. Next up is Duck Confit with butternut squash ravioli partnered with Tormaresca Neprica Primitivo IGT Puglia. The third course is a beef tenderloin with potato gnocci matched with Marchesi Antinori “Il Bruciato” Guado al Tasso Estate, Bolgheri IGT. Dolce is carrot cake with toasted pecan gelato and violetta flowers.
The cost is $99 (tax and gratuity not included).
The second offering is Chef Jason Goddard’s popular 100 Layer Lasagna, available only during dinner service on Tuesday, Aug. 29. The price is $29 and pre-ordering is required.
1290 Third St. S., Naples; 239-263-1955; barbatellanaples.com.
A Table Apart is gearing up for Sizzle Dining Sept. 7-27. Chef/owner Jarrod Davis will offer a traditional northeastern Indian dish called the Himalayan Starter – Sha bhat Jha (Tea & Rice). It’s a simple villager’s dish of morning chai tea and Khasi fried rice that is healthy, vegan and gluten-free.
This dish is inspired by Chef Jarrod’s childhood memories and return visits to his homeland in Northeast India where the Khasi tribe continue their traditions today in the foothills of the Himalayas. The Darjeeling Masala Chai combines imported Darjeeling tea, cardamom, cloves and Neem leaves. The Khasi rice is prepared with shallots and roasted cumin seeds, chayote squash with turmeric, Kala Namak and mustard seed and served with a petite cup of tea.
According to Chef Jarrod, diners should enjoy Sha bhat Jan by first tasting the rice with squash and then finishing each bite with a sip of hot chai.
295 Bonita Beach Road SW, Bonita Springs; 239-221-8540; atableapart.com. ¦
— Email food and dining news by noon Friday to Cathy Cottrill at ccottrill@floridaweekly.com.
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