Fine Dining Meets Fine Wine
The culinary arts, when approached with care and intention, transcend mere nourishment, becoming an evocative celebration of craft, culture, and community. Council Oak Steaks & Seafood, housed within Hard Rock Casino Cincinnati, embodies this ethos, merging the artistry of fine dining with the sophistication of wine pairing. This January, the restaurant sets the stage for an extraordinary event—a wine dinner on Tuesday, January 28, that promises to delight the palate and stir the soul.
At the heart of this evening’s experience is a meticulously crafted five-course meal, each dish thoughtfully paired with wines selected by Keegan Corcoran of Ignition Wines. The Cincinnati-based wine distributor brings a wealth of expertise, honed over decades in the world of fine dining and viticulture. Ignition Wines, known for its dedication to sustainable practices and educational outreach, ensures that each pairing resonates as a harmonious extension of the cuisine.
The dinner begins with a reception course of scallop ceviche accompanied by avocado and artichoke fritters. These delicate flavors find their complement in a JB Neufeld-Pet Nat Sparkling Sauvignon Blanc, its effervescence elevating the dish’s freshness. This is followed by a first course of cauliflower and sunchoke soup, enriched with burgundy truffles, paired with the Withers Peters Vineyard Chardonnay—a wine whose creamy texture and nuanced minerality mirror the depth of the soup.
The journey continues with a shellfish shepherd’s pie, its uni-infused mashed potatoes adding a luxurious twist to the classic comfort dish. This course is paired with Audeant Seven Springs Vineyard Chardonnay, chosen for its ability to echo the richness of the seafood while offering a crisp counterpoint. A third course of pheasant Wellington, served alongside sweet potato Dauphinoise and beurre rouge sauce, introduces a hearty complexity, beautifully paired with Audeant Pinot Noir—a wine of elegance and earthy depth.
As the evening progresses, the fourth course arrives: a coffee-rubbed chateaubriand accompanied by celeriac purée, wild mushroom fricassee, and dried cherry demi. The JB Neufeld The Old Goat Cabernet Sauvignon stands as a bold companion, its robust structure balancing the richness of the dish. To conclude, a dessert of wine-washed apple tarte Tatin, adorned with apple brandy crème anglaise, is paired with Dolce by Far Niente Late Harvest Semillon. This sweet, golden wine provides a luminous finale, its honeyed notes perfectly aligning with the caramelized apples.
Beyond the menu, this event exemplifies the intersection of preparation, technique, and respect for ingredients that defines the best of culinary endeavors. Council Oak’s dedication to quality is evident not only in its cuisine but also in its ambiance—an open kitchen, a dry-aging room with Himalayan salt walls, and an in-house butcher shop all speak to a commitment to authenticity and craftsmanship.
Guests fortunate enough to attend this dinner will find not only a meal but an immersive experience that honors the collaborative artistry of chefs, sommeliers, and winemakers. At $225 per person, inclusive of tax and gratuity, it is an invitation to partake in something truly special—a moment to savor, to learn, and to celebrate the synergy of food and wine.
Reservations are required and can be made through the Council Oak page at hardrockcincinnati.com. This is not merely an event but a statement: a testament to the power of culinary artistry to elevate the everyday into the extraordinary.