BlackSalt Fish Market & Restaurant Hosts Wine Dinner Featuring Mark Vlossak of St. Innocent Winery

WHAT: BlackSalt offers a culinary adventure with award-winning wines from St. Innocent Winery, located in Salem, Oregon. Winemaker and President Mark Vlossak will lead the discussion. Priced at $150 per person, tax and gratuity not included, the menu will consist of six courses prepared by Executive Chef Thomas Leonard, and each is paired with highly rated releases from Innocent Winery. Standout pours include 2009 Vitae Springs Vineyard Pinot Gris; 2009 Freedom Hill Pinot Blanc; 2009 Freedom Hill Chardonnay; 2009 Momtazi Vineyard Pinot Noir, as well as 2009 Freedom Hill Pinot Noir.

WHEN: Thursday, March 29th at 6:30 PM, limited seating is available and reservations are required.

WHERE: BlackSalt Fish Market & Restaurant is located at 4883 MacArthur Boulevard, Washington, DC; phone (202) 342-9101

WHY: Founded in 1988, St. Innocent Winery produces small lots of handmade, vineyard-designated wine from some of the best sites in the Willamette Valley. Over the past 24 years, St. Innocent has grown from 600 cases to their current production of eight 10,000 cases. St. Innocent Winery has received recognition from top critics throughout the country and around the world for its outstanding Pinot Noir; Chardonnay, Pinot Gris and Pinot Blanc round out the white varietals. Owner Mark Vlossek named the winery, St. Innocent, is in honor of his father, John Innocent Vlossak, who introduced him to the pleasures of fine wine. Additional information about St. Innocent Winery can be found at: www.stinnocentwine.com [3].

St. Innocent Wine Dinner Menu

~First Course~
Atlantic Flounder Sashimi
Organic Radish, Chives, Lemon, Sea Urchin Vinaigrette
2009 Vitae Springs Vineyard Pinot Gris

~Second Course~
Maine Lobster Consommé
Butter Poached Lobster, English Peas, Quail Egg
2009 Freedom Hill Pinot Blanc

~Third Course~
Pan Roasted Halibut
Artichokes, Crispy Capers, Lemon Saffron Butter
2009 Freedom Hill Chardonnay

~Fourth Course~
Black Pepper Crusted Big Eye Tuna
Potato Gnocchi, Morels, Charred Onions, Mushroom Sherry Cream
2009 Momtazi Vineyard Pinot Noir

~Fifth Course~
Slow Braised Pork Belly & Grilled Maya Prawn
Baby Carrots, White Bean Puree, Red Wine Jus
2009 Freedom Hill Pinot Noir

~Dessert Course~
Goat Cheese Cheesecake
Strawberry Balsamic Syrup
Coffee & Tea Service

**Menu Items Subject to Change**