Week @ Acme 3/7
Greetings from Carrboro,
The first “professional” wine tasting that I ever went to was in an apartment over Cliff’s Meat Market. Easily 20+ years ago. The stairs squeaked terribly. Certain steps were even marked with duct tape to avoid so as not to fall through. It was a warm Spring night. Late by most standards. Just after work for us. People climbed out the apartment window and sat on the roof behind Cliff’s to smoke. It was midnight before we started.
I don’t remember all that much about what we learned. Or what the occasion was. I do remember that the table was covered with lots of candles. And that early on, a girl spilled a rather too-full martini into the bowl of pretzels. But one thing stayed with me. I tasted really, really great Pinot Noir. It was exotic and delicious and simply the best thing that I’d ever tasted. I pulled an old order ticket out of my pocket and wrote the words PINOT NOIR on the back. And then I put the paper in my wallet – right behind my driver’s license – so I’d never forget.
Tomorrow night – Thursday, March 8th – Acme is having our own little Pinot Noir shindig. But upscale and Acme-fied. We’ve teamed up with Patricia Green Cellars from Oregon. And Jim Anderson is coming out from the Oregon Wine Country to showcase some of their most sought after wines (wwwpatriciagreencellars.com). And, well, we thought we’d cook some delicious food to go along with the wine. What the hell. That is what we do, after all. Please note that it’s a small dinner, so seats are limited. To say the least. $50 per person for the five course dinner. Reservations are required (919 929 2263). We will start at 6:30. Menu is below. It’s going to be splendid. And no one will spill a martini in your dinner. Promise.
Spring is a good thing.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme
Patricia Green Cellars Dinner
Thursday, March 8th
Black River Farmstead Goat Cheese Risotto, Grilled Fennel, Spring Peas
2010 Sauvignon Blanc
Pan-Seared Scallops, Creamed Leeks, Wild Mushrooms, Truffle
2010 Reserve Pinot Noir
Braised Lamb, Cous Cous, Parsnips, Mint
2010 Pinot Noir ‘Bishop Creek’
Smoked Pork Cheeks, Butter Beans, Bourbon Carrots
2010 Estate Pinot Noir & 2010 Estate ‘Old Vine’ Pinot Noir
Dark Chocolate Terrine, Preserved Strawberries
2010 Notorious Pinot Noir