Mussels
P.E.I. mussels with bacon confit, jalapeño, parsley and cream.
Paired with: 2014 Sauvignon Blanc
Event archive
Wine dinner · four-course menu
PlumpJack Winery Dinner
An archival look at a seasonal four-course dinner designed around contrasting wines, from a bright opening pour to a structured red with dessert.
About the archive
A menu built around progression and contrast.
This past dinner paired seafood, duck, slow-cooked beef and chocolate with a sequence of California wines.
The original event presented four seasonal courses, with each pairing intended to bring a different balance of acidity, fruit, richness and structure to the table. The menu is retained here as editorial inspiration for planning a thoughtful wine-paired dinner.
Please note: this is an archive page, not a current event listing. Reservations, ticket sales, venue details and historical pricing are no longer available.
The pairing idea
Let each course change the conversation.
A successful wine dinner does not need every plate and glass to echo one another. A fresh first course can sharpen the palate, while richer middle courses create room for more structured wines.
The archived sequence also shows the value of portion control: four concise courses allow guests to notice each pairing without the menu becoming tiring.
How to use this menu
Plan the pairing before the table is set.
This archived menu offers a practical framework rather than a current booking opportunity.
Start with the sequence
Move from the lightest course toward richer preparations so flavours build rather than compete.
Consider weight and acidity
Match the body of the wine to the plate, then use acidity to refresh the palate between bites.
Keep servings measured
Smaller food portions and modest pours preserve attention across a multi-course dinner.
Leave time between courses
A steady pace gives guests time to compare the pairing and prepares the palate for what follows.
Frequently asked
About this event page
Essential context for readers visiting the archive.
Is this dinner currently available?
No. This page documents a past event and is retained as an editorial archive. It does not advertise a current reservation or ticket offer.
Can I buy tickets from this page?
No. Historical ticket links and pricing have been removed because they no longer represent a current offer.
Is the menu still being served?
The menu is presented only as an archive. Dishes, vintages and availability should not be interpreted as a current restaurant menu.
Why preserve a past menu?
Archived menus can illustrate useful principles of progression, portioning and matching wine structure to the weight of a dish.
Does Grill Chicago sell or ship wine?
No. Grill Chicago is an editorial restaurant guide and does not process wine sales, event tickets or payments.
How can I contact Grill Chicago?
Email info@grillchicago.com-uk.com with a clear subject line and a brief description of your enquiry.