Wednesday, July 2, 2008


Celebrate the Liberation of France at georges' on July 11th at 7 p.m. Joseph Frost our Executive Chef has paired quite a feast around the pairings that Wine Purveyor Alain Blanchion will provide on this wonderful evening. It is sure to be a fun filled night as we Run the Pig ~ revel in the Liberation and dine on fabulous food!
AppetizerVichyssoiseWine: LA CAMPAGNE VIOGNIER CHARDONNAY, Vin de Pays d'Oc 2006
EntréeRoasted Suckling Pig, fingerling potatoes, mixed summer vegetable medleyWine: DOMAINE LA FONT DE NOTRE DAME , RASTEAU cotes du rhone villages 2004
Salad CoursePetite mixed green salad, sampling of two fine French cheesesWine: LE ROSE DU CHATEAU LARCIS DUCASSE, Bordeaux rose2006
DessertFrench Sampler, mini crème brulee, chocolate mousse, petit berry napoleonWine: DOMAINE DU LUC, LOUPIAC 2004

The price is $85.00 all inclusive and begins at 7 p.m. on July 11th !

Friday, May 30, 2008

TEIKOKU Wine Dinner featuring PENNSWOODS

Teikoku is pleased to host Mr. Gino Razzi owner of Pennsylvania Winery, Pennswoods along with Guest Speaker John McNulty on June 3rd at 6:30 . Teikoku Executive Corporate Chef Takao Iiuma has created a 6 course dinner that captures the essence of Pennswoods Wines.

Amuse Bouche
Fresh, delicate, mélange of sushi
Pairings: Wakatake Daiginjo Onikoroshi sake and Yamada Pecorino 2006

First course
Alaskan wild king salmon and live scallop in onion soy dressing with a micro herb salad
Pairings: Penn’s Woods Sauvignon Blanc 2006 and Proprietors Reserve White 2006

Second course
Seared Kobe beef tataki in a yellow pepper ceviche served with a Branch Creek micro green salad in a spicy citrus vinaigrette with crisp shallots and grape tomatoes
Pairings: Penn’s Woods Ameritage Reserve 2005 and Penn’s Woods Merlot Reserve 2005

Third course
Poached daikon cup filled with uni (sea urchin), wild mushrooms and baby spinach, in a sauce americaine
Penn’s Woods Chardonnay 2007 and Penn’s Woods White Cabernet 2006

Fourth course
Seared Foie gras over French black truffle white asparagus served with shallot demi glace and lotus chips
Penn’s Woods White Merlot 2006

Fifth course
Tahitian vanilla bean gelato
Pairing:: Aged (50 year old) balsamic vinegar from Modena, Italy

Dinner is $95.00 plus tax and gratuity and seating is limited. Please call Christine Olmsted at Teikoku for reservations at 610-644-8270

Teikoku is located at 5492 West Chester Pike

Newtown Square

Pa. 19073