A Pairing Dinner with ScottDee's Catering and Matt Check

We love pairing dinners at Cellar Beast and this one is no exception! Chef Scott, Chef Dee and Chef Jim put together a fantastic menu for you featuring 5 courses paired beautifully with Cellar Beast Wines by Head Winemaker Matt Check.

A little about the Chefs: 

Scott is 1989 graduate of the culinary institute of America. He worked up and down the East coast for several years working in various restaurants. He took on the roll of culinary educator in 1996 and has been helping to shape young culinary minds ever since. While teaching early in his career he did a lot of private chef work having one student stand out. That student is his now partner in owning ScottDee's custom catering. Dee Bloch has taken on the lead roll in the company while Scott still trains future culinary students. Jim Gurcsik also another stand out student of Scott's worked along side of him for several years at the Schuylkill Technology centers. Scott has loved his career as an educator and has been blessed to be with such talented young passionate like minded individuals. 

Dee is a 2005 graduate of The Pennsylvania College of Technology.  Focusing more in healthcare and school foodservice for over a decade, Dee transitioned to taking the catering business to the next level.  Dee manages all aspects of ScottDee's Catering.  When Dee isn't in the kitchen you can find her supporting her son on the ski slopes and at the motorcross tracks.

Jim is a 2010  graduate of The Culinary Institute of America. His background includes working within breweries, multi-unit restaurant management and has taught Culinary Arts at three different Career and Technical Schools. Jim currently teaches Culinary Event Management and Food Truck Operations at Bethlehem Vo-Tech. Students of his program learn all aspects of owning and operating a food truck or trailer along with organizing and executing event management.

The evening begins with a mingling happy hour pairing with Pinot Noir and a curated charcuterie board for grazing. 

FIRST 

The Grazing Table communal charcuterie board to celebrate good times with like minded foodies

Paired with 2022 Pinot Noir l SMV, WA

SECOND COURSE

Pan-seared Scallops with squash purée and pomegranate beurre blanc

Paired with 2022 Sauvignon Blanc Reserve l YV, WA

THIRD COURSE

Wild Mushroom Risotto

the perfect blend of delectable wild mushrooms

Paired with 2021 Cabernet Franc Reserve l YV, WA

FOURTH COURSE

Grilled Spring Lollipop Lamb Chops with blueberries and Gorgonzola with red smashed potatoes

Paired with 2021 Dark Angel l YV, WA

FIFTH COURSE

Strawberry Rhubarb Ricotta Galette

Paired with 2022 Juene Bête