I greatly enjoy wine pairing dinners, and this one at Bonefish Grill met my expectations. The starter course was Pumpkin Whipped Feta on garlic-herb crostini topped with pepitas and honey along with Rombauer Chardonnay. I enjoyed the wine and the honey-dripped appetizer.

Next came Kung Pao Shrimp fried and tossed in savory Kung Pao sauce with vegetables and jasmine rice topped with toasted macadamia nuts. This was accompanied by Prati by Louis Martini Cabernet Sauvignon. The shrimp were crispy and savory although this dish was almost a meal in itself. I liked the accompanying wine choice.

For an entree, we had Winter White Salmon wood-grilled and topped with cranberry glaze and crumbled goat cheese served with bacon-pecan stuffing and green beans. This dish was interesting with a different topping than usual. I enjoyed it and the Rombauer Zinfandel.

Dessert was Apple Pecan Cheesecake with a warm apple cider glaze topped with candied pecans and diced apples. This came with a Rombauer Sauvignon Blanc, not one of my favorite wine varietals as it’s too fruity for my taste. The cheesecake was rich and creamy.

All in all, this was an enjoyable evening.

GIVEAWAY

Enter Here to win a free T-shirt for readers from Booklovers Bench!