One of the perks we receive as a result of GFB being employed with Chesapeake Energy is the pleasure of attending amazing Wine Dinners. Our first experience with the CHK Wine Dinner was back in April of this year, where we had the most amazing nine-course meal and an unbelievable array of fabulous wines.

Last night, we were excited to attend our second dinner. And it was phenomenal. Here’s a recap.

Amuse-bouche: Bacon-wrapped Date Stuffed with Manchego Cheese

Bacon Wrapped Date Stuffed with Manchego Cheese

1st Course – Oysters 3 ways – Raw, Naw Awlans Style (Or New Orleans for most folks) and a bacon & cheese topped oyster.

Oysters 3 Ways

2nd Course: Arancini / Mozzarella & Proscuitto-stuffed Risotto Ball

Arancini

3rd Course: Grilled Gulf Coast Cobia with Butter Champagne Chowder

Gulf Coast Cobia with Butter Champagne Chowder

4th Course: Cardamom-Crusted Duck Breast with Balsamic Cinnamon Syrup & Tomato Cobbler

Cardamom Crusted Duck Breast

5th Course: Roasted Rabbit Wellington with Creamy Foie Gras Polenta & Dried Fruit Demi

Roasted Rabbit Wellington

6th Course: Grilled Elk Tenderloin with Jalapeno Cheddar Gritts

Roasted Rabbit Wellington w/Japaleno Grits

7th (and FINAL) Course: Reinvention of the Banana Split

Oh – and GFB. Just cause I like him.

Wuv. True Wuv.

In addition to all the great dishes, we were also treated to an assortment of top-notch wines that were paired with each course, including Lis Neris Pinot Grigio from Italy, Orin Swift’s “Veladora’ Sav Blanc from Napa Valley, L’Avion Roussane, from Santa Ynez Valley, Upstart Crow Cabernet Sauvignon from Napa, along with 4others. The parings were very well done.

This menu takes some serious planning and hard work on the part of the entire Chesapeake Energy Food Service Staff. And I want each and every one of them to know that it is truly appreciated!

Bon Appetit!