On Saturday, Vino 100 in Cave Creek is hosting a wine-tasting paired with foods that were served to guests during the last dinner served aboard the Titanic in 1912, including Oysters à la Russe (recipe below), a garden salad and Chocolate Painted Éclairs. Author of “Their Last Suppers,” Andrew Caldwell, known worldwide as “The History Chef,” has selected Vino 100 as one of only a handful to host a book-signing/tasting event along his nationwide encore tour. “Boarding passes,” which include the food and wine tastings, are available for $20. (Reserve your spot by April 28). Attendees will be offered signed copies of “Their Last Suppers” at the event for the discounted price of $15 (retail $19.95).
Oysters à la Russe
12 large oysters, well-cleaned under running water.
Remove top half, separate oyster membrane from lower shell and place on crushed ice.
2 large shots Russian Vodka
Juice of one lemon
1⁄2 tsp fresh creamed horseradish
Dash of Tabasco
Pinch sea salt
1 large tomato, blanched, seeded and chopped
Spoon mix onto oysters and sprinkle with crushed black pepper.
The highly anticipated fine dining Mediterranean restaurant, FRANCINE, is set to open this Friday, August 14th at 5:00 p.m.