Monthly Archives: May 2015

    Purple Wine + Spirits Pairing Dinner

    Event on 6/3/2015 at 6:30

    Join Ling & Louie’s Asian Bar and Grill in Meridian for a special multi-course wine pairing menu with Purple Wine + Spirits wines! Guests will enjoy a unique menu pairing acclaimed wines with not-boring dishes.

    Space for this special engagement is limited. Please call 208-888-5000 to make your reservations today!

    Reception at 6:30, Dinner served at 6:45

    FIRST COURSE
    Long Life Chicken & Rice Soup
    Spicy chicken broth, diced chicken, jasmine rice, cilantro and green onions

    Four Vines ‘Naked’ Unoaked Chardonnay
    Santa Barbara County, CA

    SECOND COURSE
    Sea Bass
    Miso glazed sea bass served with wok’d vegetables

    Raeburn Chardonnay
    Russian River Valley, CA

    THIRD COURSE
    Buddha’s Feast with Scallops
    Wok’d with asparagus, green beans, mushrooms and red onions with a hint of Thai basil

    Calista ‘The Coast Range’ Pinot Noir
    Sonoma, Mendocino and Monterey Counties, CA

    FOURTH COURSE
    Mongolian Chicken
    Sliced chicken wok’d with onions in a garlic-ginger soy sauce

    Alto Cinco Garnacha
    Paniza, Spain

    FIFTH COURSE
    Jeweled Beef
    Tender sliced filet wok’d with yakisoba noodles, broccoli and mushrooms in a spicy chili-soy sauce

    Cryptic Red Blend
    California

    Old World Wine Dinner

    Event on 6/25/2015 at 6:30

    Join Ling & Louie’s Asian Bar and Grill in Scottsdale for a special multi-course wine pairing menu featuring wines from France, Italy and Germany. Taste how wines from historical regions pair magically with our modern Asian cuisine!

     

    Space for this special engagement is limited. Please call 480-767-5464 to make your reservations today!

     

    $44/person++

    Reception at 6:30, Dinner served at 6:45

     

    FIRST COURSE
    Chicken Satays
    Marinated chicken skewers served with a spicy peanut sauce

    Alois Lageder Chardonnay
    Alto Adige, Italy

     

    SECOND COURSE
    Seared Duck Breast

    Mixed greens, candied walnuts, red wine-balsamic reduction

    Marquis de Goulaine Rosé d’Anjou
    Anjou, France

     

    THIRD COURSE
    BBQ Pork Banh Mi

    Pickled vegetables, fresh jalapeno, sweet chili sauce, fresh baguette

    Xavier Côtes du Rhône
    Rhone, France

     

    FOURTH COURSE
    Hoisin Lamb Chops

    Served with garlic mashed potatoes and charred asparagus

    Château Gromel Bel-Air
    Bordeaux, France

     

    HAPPY ENDING
    Riesling Poached Pears

    Candied walnuts, mascarpone whipped cream

    Trullo Riesling
    Rhineheissen, Germany

Ling & Louie's is a proud member of Desert Island Restaurants family.