Chicken dish to be served with beaujolais at La Chatelaine
A dish created by Columbus State Community College College Culinary School student Matthiew Henry will accompany the new wine at La Chatelaine's annual Beaujolais Nouveau Soiree today, Nov. 15.
Henry's entree of chardonnay-braised roasted chicken with a fresh tomato and black and green olive reduction with almonds, and jasmine rice, was judged the winner in the local restaurant's annual contest to chose the dish for the beaujolais party.
A native of Haiti, Henry is a third-year student in the CSCC culinary program. He resides in downtown Columbus and is employed as a cook at the Westin Columbus.
The release of the first new wine of the year, Beaujolais Nouveau, is greeted with a national holiday in France on the third Thursday of each November. In Ohio, La Chatelaine proprietor Stan Wieleznski in recent years has paired the new French wine with a new Ohio wine.
Judges for the annual contest to chose the dish for the beaujolais soiree included Columbus Dispatch food critic Jon Christensen and Brian Lindamood, Columbus Alive & Capital Style director of Dispatch Magazines.
The soiree is hosted at La Chatelaine's locations in Upper Arlington, Dublin and Worthington.
The fixed price menu ($39.95 per person) includes dinner, a bottle of Georges DuBeouf's 2012 Beaujolais Nouveau and a bottle of 2012 Ohio Nouveau.
The event begins at 5:30 p.m. and reservations are required. Visit lachatelainebakery.com for additional information.