Posts Tagged ‘New Year’s Eve Party in Little Rock’

Menu Posted for the New Year’s Eve “Downtown” Abbey Wine Dinner Dance

December 30th, 2012 by Sharon Welch-Blair

Dining room,The Empress of Little Rock

Dining in Elegance, a lost art.

It’s a “Downtown” Abbey experience for this New Year’s Eve at The Empress of Little Rock.  Guests will be “introduced” and offered their first wine pairing, a glass of Russian River Valley, “J” Vineyards and Wineries- “Pinot Gris” 2011, while enjoying the lilting sounds from the 1870 Steinway piano sporting a very rare African Mahogany soundboard.  Gone are the days when elegant clothes, butlers, ladies maids, fine silver, crystal, china, and  international “reparte`” are served for dinner.  But that opportunity still exists at The Empress of Little Rock where handmade Victorian mementos are on the menu along with fine food and wine.                                                                                                      le menu

The Salad Course: Hearts of Romaine with Blackberries, Goat Cheese, Toasted Almond Croutons and Classic Garlic Vinagrette.

The Soup/Palette Cleanser : Apple “Cider” Soup -Wine Pairing: Russian River Valley,”J” Vinyard and Winery, “Pinot Gris”,2011

The Main Course: Fig and Bleu Cheese Stuffed Pork Loin; Acorn Squash Rings with Anisette Wild Rise; Asparagus with Hollandaise

Wine Pairing-Cru Beaujolais Morgon, Georges DuBoeuf, Red Burgundy, 2011

The Finale: Fruit Gratinees Matisse with Ruby Port Sabayon; Wine Pairing-Oregon Pinot Gris,Vine Glace`, King Estate, 2007

Join Hosts Robert Blair and Sharon Welch-Blair for their annual gourmet extravaganza and dance and be entertained by classically trained musicians in the Grand Manor of “Downton Abbey”.  Make your reservations now at 501-374-7966.   A few seats are still available for this exclusive gala event.  Book a romantic getaway, avoid the drive and enjoy an elegant brunch at 11:00 a.m. on New Year’s Day in the Dining Room of The Empress, the Souths finest “old world” experience, compliments of The Empress!

Look for recipes from this special meal in our next blog.

 

Guests Loved our Fall off of the Bone Tender Braised Lamb!

January 17th, 2012 by Lisa

Braised Lamb Chops with Red Wine and Figs

 Active time:  20 minutes

Total time:  1 hour and 50 minutes

Serves 4

Start braising anywhere from two days to two hours before serving; as the meat stands in the rich cause, the flavors have more time to develop.

 

4 lamb should chops (about 1 inch thick)

1 teaspoon fennel seeds, toasted and coarsely ground

Coarse salt and freshly ground pepper

2 teaspoons vegetable oil

3/4 cup full-bodied dry red wine, such as Cabernet Sauvignon

1/4 cup red-wine vinegar

2 cups chicken stock

7 ounces Calimyrna figs

2 dried bay leaves

 

1.        Preheat oven to 305 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.

2.        Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs and bay leaves. Bring to a boil.

3.        Braise lamb in oven, covered, for 45  minutes. Uncover. Braise, basing often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not sauce like, simmer over medium-heat until thickened.) Serve lamb with cause.

 

Make ahead braised lamb chops can be refrigerated for up to two days. Reheat briefly, covered, in a low-temperature oven.

Holiday Feast a Delicious Success

January 10th, 2012 by Lisa

The New Year’s Eve Wine Dinner Dance at The Empress was greatly enjoyed by all!  The Food was delicious, the music wonderful and the company fun and interesting!

The Menu was amazing and included: Sweet Potato Vichyssoise with Peanut Noshes, Holiday Sorbet, Braised  Lamb with Figs in Red Wine Demi-glaze, Sausage & Cheese Stuffed Red Onions, Asiago Apple  Salad with a Creamy Honey Dill Vinagrette, Herb Bread & Butter and a finale of Glazed & Candied Chocolate Beet Cake with Vanilla Bean whipped cream and Strawberries.

Want to share some of these fabulous recipes?  We have already given you instructions for our Sweet Potato Vichyssoise both on our blog and on Saturday Daybreak.  Join us on our blog each day this week for another of our fabulous New Year’s Eve Recipes!

 

 

 

New Year’s Eve Wine Dinner Dance Recipes showcased on Channel 7

December 14th, 2011 by Lisa

 

The Empress’ own Sharon Welch-Blair will be showcasing the talents that have earned her the nickname “The Victorian Martha Stewart” on Saturday Morning Daybreak on December 17th.  The Segment, which will air at 7:50 am and will showcase Sharon’s amazing Sweet-Potato Vichyssoise with Peanut Noshes, the first course of the New Year’s Eve Wine Dinner and Dance, where the soup will be served (along with a fabulous 4-course dinner with wine pairings.)

The Dinner Dance was recently featured in About.com’s “Top 9 New Year’s Eve Parties in Arkansas“.  Ring in the New Year with elegant style at an intimate dinner party setting and a Champagne Toast at midnight!  Tickets are $200 a couple including a special discount if purchased before December 26th.

Tickets for the New Year’s Eve Wine Dinner Dance are available by calling the Empress at 501-374-7966.

And Check Back with our Blog after Sharon’s appearance on Saturday to get her recipe for that amazing Sweet Potato Vichyssoise! http://theempress.com/2011/12/14/the-empress-makes-a-grand-appearance/