Sip wine and revel in the beauty of Chenal Country Club during the 2017 Vine & Dine Wine Reserve Dinner on Nov. 3.

Vine & Dine, hosted by Wildwood Park for the Arts, features an artfully prepared six-course meal paired with delicious wines chosen by sommelier Jonathan Looney of O’Looney’s Wine & Liquor. 

The evening also includes a silent auction, bar raffle, and a Jewelry Pull sponsored by Kendra Scott begin the evening at 6:30 p.m. In addition, live entertainment will be provided by violinist Kiril Laskarov, soprano Suzanne Banister, brass instrumentalist Michael Underwood, and their Wildwood Acadamy of Music and the Arts (WAMA) students.

Executive Chef Jordan Davis will be preparing the six-course meal for Wildwood Park’s Vine & Dine 2017 Wine Reserve Dinner, on November 3, 2017, at Chenal Country Club. Sommelier Jonathan Looney of O’Looney’s Wine & Liquor has selected a delightful array of wines to pair with an exquisite meal.

Vine & Dine benefits the Wildwood Academy of Music & the Arts (WAMA), a summer training program for students of all skill levels ages 6 – 18, and The WAMA Summer Music Festival featuring professional faculty and esteemed guest artists from around the world.

To get you in the Vine & Dine mood, Chenal Country Club Executive Chef Jordan Davis shares one of his favorite recipes that will be featured at the event. 

“Our Jumbo Lump Crabcake recipe is one that has been popular with Chenal Country Club members for years," Davis says. "We have evolved it little by little over time, but for the most part this succulent favorite has stayed the same.”

JUMBO LUMP CRABCAKE

Ingredients:

  • 1 pound of jumbo lump crab
  • 1 cup of onion (minced)
  • 1 cup of celery (minced)
  • ¾ cup of mayonnaise
  • 2 egg whites
  • Old Bay Seasoning to taste
  • Fresh ground black pepper to taste
  • 2 tbs of Worcestershire sauce
  • 2 cups of panko bread crumbs.

Instructions:
1. Mix the onions and celery with the crab meat and toss gently, being careful not to break up the crab
2. Add the Old Bay, black pepper, and the salt and mix again
3. Add the mayo, egg whites, and Worcestershire and mix again
4. Mix the breadcrumbs and check the seasoning

Chef’s note: “For hors-d'oeuvres, I like to make one-ounce cakes, for an entrée, I find that two- to three-ounce cakes are more desirable.”


SAUCE VERTE

Ingredients:

  • 2 anchovies, rinsed
  • 2 tbs of capers
  • 2 cups of parsley
  • 1 cup of mint
  • ½ cup of tarragon leaves
  • ½ cup of minced chives
  • 1 medium shallot
  • 1 large garlic clove
  • 2 tsp of lemon zest
  • The juice of one lemon
  • ½ cup of the best olive oil
  • Kosher salt to taste


Instructions:
1. In a food processor, combine all ingredients except for the salt and olive oil. Drizzle in the olive oil until sauce forms and season with salt.

Chef suggests:
“Top each crab cake with a small amount (or large depending on how much you like it!) of sauce verte and enjoy!”

Vine & Dine will be held on Nov. 3 from 6:30-9 p.m. at the Chenal Country Club. Online ticket sales have closed for the event, but tickets may still be available at the box office. For more information, head to the Facebook event page or call Wildwood at (501) 821-7275.