The Owensboro Convention Center is hosting a Cork & Cuisine — this time themed “Circuit de Monaco” — at 6 p.m. May 26, when guest can “take their taste buds globetrotting through the French Riviera.”
Monaco boasts a flavorful cuisine all its own with a fusion of French, Italian, and Mediterranean. Guests can enjoy an array of internationally themed cuisine over a five-course dining event. Attendees will also be educated about the wines and spirits chosen to pair with each course.
“Monaco revolves around a lot of fresh produce, fish, and herbs. I am excited to offer this unique menu and experience that will surely wow the taste buds,” said Executive Chef Michelle Pessia.
The culinary journey begins with the appetizers which features Barbajuan, Monaco’s national dish. Special giveaways will also be part of the evening, including a chance to take home one of the wines and spirits featured throughout the meal.
Tickets are $75 per person or two for $130 and include all wines and spirits. Reservations must be made and the event is for those age 21 and older. Tickets are available online at OwensboroTickets.com or at the Owensboro Convention Center Box Office. Additional processing fees apply to all ticket sales.
Cork & Cuisine, Circuit de Monaco is sponsored by Creation Gardens, Ciroc, and Tanqueray.
First Course – Appetizers
• Barbajuan – Fritter stuffed with spinach, parmesan, leek, onion, and ricotta cheese
• Pan Bagnat – A brioche slider roll filled with hard boiled eggs, tomato, green bell pepper, baby greens, and anchovies, drizzled with olive oil salt and pepper
Paired with Chandon Garden Spritz
Second Course – Soup
• Stocafi – Cod and tomato stew topped with black olives served with crusty bread
Paired with Tanqueray Vodka Martini
Third Course – Salad
• Tomates a la Monegasque – Whole tomato hollowed out and filled with hard boiled eggs, tuna, chives and mayo mixture served over a bed of greens
Paired with Ciroc Summer Citrus Spritz Cocktail
Fourth Course – Main
• Porchetta – Pork loin stuffed with spinach and cheese
• Tuscan Green Beans – Uncut green beans made with red peppers, onions, and herb butter
Gnocchi in a light tomato basil sauce covered with parmesan
• French Roll and Butter
Paired with Cloudy Bay Pinot Noir and Cloudy Bay Sauvignon Blanc
Fifth Course – Dessert
• Lemon Cream Cake Slice
• Monaco Fraise Millefeuille – Puff pastry filled with strawberry and cream covered with powdered sugar
Paired with Cîroc French Codder
