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The Round Bistro
recently presented
A Presidents Day Wine Dinner
in association with
The Presidential Culinary Museum
and Mutual Distributors benefitting Cancer Services of Gaston County


This is just one of the more recent benefit dinners completed worldwide
with many, many foundations like the
ASMBA Star Foundation and OverWatch Alliance of Nashville, TN
and the Fort Belvoir Spouses Club of Washington, DC


The Round Bistro, 2609 S. New Hope Road, Gastonia, NC 28056 (704) 864-2791

With more info at our Facebook site here

Champagne greeting Gerard Betrand Crement De Limoux, Limoux, France (a.)

Baked Brie and Washington’s Cherry Puff Pastries with Toasted Pecans

Clos Du Bois Calcaire Chardonnay 2011

FDR’s Favorite Seafood Chowder

H. W. Bush Intermezzo of Yuzu and Melon Gazpacho

“The Clinton’s Before and After” - White House Happy Meal, Seared North Carolina Gilcrest Family Farm Heritage Chicken, toasted garlic crostini topped with potato straws and Hawaiian Vanilla milkshake foam) over Roasted Sweet Potato Casserole with Mace, Brown Sugar and Cinnamon

Saintsbury Pinot Noir 2011

Thomas Jefferson’s Vol-Au-Vent with his French Trained Chef from Paris, James Hemmings

Nicolas Potel Bourgogne Rouge 2012

Presidential Salad, baby greens, orange and grapefruit segments, bell peppers and house made French dressing. (served to presidents aboard the presidential train during the late 1800s and into the 1900s)

Jefferson’s favorite Scuppernong and First Lady Dolley Madison’s Black Pepper,
Cardamom & Ginger Cake w/fresh Blackberries and Raspberries

Childress Wineries NC Scuppernong 2013 (b.)

Coffee with Handmade Chocolate Truffles rolled in Pistachio or Toasted Almonds

Charles Krug Cabernet Sauvignon 2011

Conclusion

(a.) Saint-Hilaire Blanc de Blancs, Limoux, France Acclaimed to be Thomas Jefferson’s favorite, 49 bottles were found in the cellar of his home Monticello at the time of his death. Saint-Hilaire is controversially reputed to be France’s first naturally sparkling wine, with historians noting production by the Benedictine Monks of the Abbey of Saint-Hilaire as far back as 1531, more than 150 years before Pierre Pérignon is credited with developing the same process.

(b.) 1817. Jefferson gave the state of North Carolina credit for producing "the first specimen of an exquisite wine," Scuppernong, and praised its "fine aroma, and chrystalline transparence." Writing to his agent in Marseilles about a recent shipment of Ledanon, a wine produced near the Pont du Gard, Jefferson declared it "excellent" and said it "recalled to my memory what I had drunk at your table 30. years ago, and I am as partial to it now as then." Elsewhere he described this vin de liqueur as having "something of the port character but higher flavored, more delicate, less rough."

To book a show, contact agent Toni Ann Marcolini, Esquire.  Review even more information about our live stage shows and TV shows here.

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