cabernet sauvignon paired with a smoked short rib and sous vide Wagyu ribeye with potato
soufflé, bone marrow crust, black garlic bordelaise, maple gastrique and cabernet gelée.
Toledo Free Press photo By James A. Molnar
The service was impeccable and so was the food. This was not a standard meat and potatoes kind of meal.
Rather, this was the one of the exclusive Chef ’s Table tastings at Final Cut Steak & Seafood restaurant inside Hollywood Casino Toledo.
The tasting, held Aug. 20, paired a nine-course meal with a selection of wines from the Francis Ford Coppola Winery.
Inside the private dining room where the tasting took place were seats for 20 people. The display cases on the walls featured dresses worn by Halle Berry and Toledo native Katie Holmes. The view overlooked the Maumee River with the Downtown skyline in the distance.
The Midwest representative from the winery was on hand to offer insight into each wine and answer questions.
Final Cut chef Aaron Lawson created something unique to pair with each wine. A foie gras custard and pork belly paired with the glass of sauvignon blanc. A butter poached rock lobster with popcorn gelée paired with the zinfandel.
View a photo gallery of all of the pairings at ToledoFreePress.com.
The next Chef ’s Table is scheduled for 6 p.m. Oct. 15 and will be paired with Moët Champagne. Wines, all part of the Moët House, will include Moët Champagne, Dom Pérignon Champagne and Chandon Still Wines.
Those interested in the Oct. 15 tasting can contact Final Cut manager and wine sommelier Sunwoo Choi at (419) 661-5381 or sunwoo.choi@pngaming.com.
