Portuguese Wine Dinner

What: Portuguese wines paired with dinner

Five wines paired with five courses

When: Friday October 28^th, 2011.  7pm

Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details: $49 per person, rsvp at 845 647 3000

Portal do Fidalgo

Roasted Red Pepper & Crab Bisque, Spicy Pumpkin Seeds


Catarina

Grilled Mackerel, Fennel & Orange


Santa Fe de Arraiolos

Potato, Chorizo & Broccoli Rabe


Pancas Cabernet

Roasted Pork Loin, Port & Fig Sauce


J.P. Moscatel de Stubal

Rosemary Custard

Portugal is the seventh largest wine producer in the world. It is impossible to say from what period Portuguese grapes were turned into wine. The probability of in excess of 5.000 BC. is a safe assumption. Even during the Moorish occupation with the ban demanded by the Koran, it is recorded that wine was being made at a Monastery at Lourvão. More modern records show that wine was being exported to England in the early twelfth century. In 1353 Portugal and England signed a treaty allowing Portuguese fishermen to fish off the English coast and thus encouraging Portuguese trade. A later record shows that in 1365 the Mayor of Dartmouth found himself in trouble for seizing a shipment of sweet wine named "Osey and Algarve". The trade in wine became so intense that a British vice-consul was appointed to the town of Viana do Castelo to represent British interests. In 1703 this trade increased even further due to the Treaty of Methuen granting Portuguese wines preference over French for importation into England. Throughout the ages Portuguese exported wine have been referred to using names such as "Bastardo", Charneco" and "Riptage". The names refer back to the region within Portugal of their origin.

About Aroma Thyme:
Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.