III Forks, located in Lakeshore East, is hosting a Jarvis Estate wine dinner on Thursday, March 24. Led by Jarvis manager David Crane, the multi-course tasting event will feature the national release of 2007 Jarvis Reserve Cabernet Sauvignon. Executive Chef Billy Caruso's menu, outlined below, includes poached lobster, tempura battered frog legs, braised pork jowls, brown sugar and chili rubbed prime New York strip, and salted caramel pot de creme. The fee to participate is $150 per person (plus tax and gratuity). Reservations are required; call 312-938-4303.
JARVIS WINE DINNER
Reception - 6:30 p.m.
2014 Jarvis Estate, Chardonnay, Napa Valley
Poached lobster, manila mango, fingerling potato, mango emulsion
Dinner - 7 p.m.
2013 "Finch Hollow" Chardonnay, Napa Valley
Tempura battered frog legs, Meyer lemon aioli, ginger dashi, pickled green papaya salad
2010 "Lake William" Red Blend, Napa Valley
Braised pork jowls, black pepper thyme spaetzle, roasted wild mushrooms, dried cherry jus lie
2007 "Reserve" Cabernet Sauvignon, Napa Valley
Brown sugar and chili rubbed prime New York strip, twice baked fingerling potato, braised veal cheeks, espagnole sauce, roasted baby carrots
Salted caramel pot de creme and roasted bananas