Chef Michael Crouch and Bistro 1860 are bringing ocean-fresh seafood to Louisville with a unique nine-course wine dinner Thursday, April 2. The dinner will feature eight different types of fish hand-selected from renowned Honolulu Fish Company. Products from Honolulu Fish Company are revered nationwide for their freshness, quality and taste. The fish are caught using eco-friendly fishing methods in American waters. Each course highlights the distinct flavors and texture of each fish and is expertly paired with fine wines. The dinner begins at 6:30 p.m. and tickets are $225 per person, plus tax and gratuity. For reservations, call (502) 618-1745.
Chef Crouch’s Honolulu Fish Company dinner includes the following courses and wines:
First Course
Ama Ebi with green curry, coconut gelee, green apple jus, hot pepper and chive
Bodegas Palacio Milflores, 2013 Viura D.O.C. Rioja, Spain
Second Course
Yellowtail Crudo with orange blossom coriander water, passion fruit, cilantro, Thai chile and mint
Bivio, Prosecco DOC, NV, Veneto, Italy
Third Course
Marlin Sashimi with pickled ginger Meyer lemon emulsion, lotus, lump crab, radish butter, smoked black pepper and mandarin
Bodegas Vina Mayor, 2013 Verdejo, D.O. Rueda, Spain
Fourth Course
Tuna Gremolata Carpaccio with mango, wasabi, bourbon barrel smoked miso, celery leaf and bourbon barrel soy
Pierre Chainier 1749, 2013 Sauvignon Blanc, Loire Valley, France
Fifth Course
Blue Hawaiian King Prawn with suckling pig, pickled carrot and fennel frond in sesame rice paper. Sweet plum spring onion jus, cucumber and maitake
Sables d'Azur, 2013 Rose, Blend of Grenache, Syrah, Cinsault, Cotes de Provence, France
Sixth Course
Olive Oil Poached Mahi Mahi with dill cabbage, English pea, porcini dust, lemon buttermilk, celery and pickled shallot powder
Niner Estates, 2013 Sauvignon Blanc, Paso Robles, California
Seventh Course
Smoked Mero Sea Bass with lardo, carrot pistachio pesto, beer honey yogurt, uni and basil
Garnet Vineyards, 2013 Pinot Noir, Monterey County, California
Eighth Course
Fire Grilled Opah with candied lemon, castletravano olive puree, poached tomato, South African spiny lobster and saffron mayo
Robert Hall, 2011 Syrah, Paso Robles, California
Ninth Course
Chocolate Grand Marnier Torte with shaved almond, key lime ice cream and cherry syrup
Summers Estate Wines, 2010 “Villa Andriana” Charbono, Calistoga AVA, Napa Valley, California
About Honolulu Fish Company
Founded in 1995 by owner and CEO Wayne Samiere, a marine biologist, Honolulu Fish Company is a top seafood distributor offering more than 30 varieties of eco-friendly Pacific water fish to 3,000+ customers, including several five star chefs across the country. The company purchases, packages and prepares its fresh product to arrive within 24 hours. For more information, visit www.honolulufish.com or call (888) 475-6244.
About Bistro 1860
Helmed by Chef Michael Crouch, Bistro 1860 at 1765 Mellwood Ave. in Louisville features French-American fusion cuisine, a one-of-a-kind wine bar and custom cocktails. The restaurant is open Monday through Thursday from 4 to 10 p.m. and Friday and Saturday from 4 to 11 p.m. For more information, call (502) 618-1745, visit bistro1860.com or follow @Bistro1860 on Facebook and Twitter.
Photos Courtesy of Estes Public Relations and Chef Michael Crouch
