Newcastle Falcons will be hosting their highly acclaimed gourmet evening on Friday 10 February in the Restaurant.
A drinks reception and a selection of canapés will kick-off the evening at 7pm ahead of a five-course gourmet dinner accompanied by a variety of New World wines.
This is the second gourmet evening to be held at Kingston Park with the first evening attracting rave reviews from the media as well as everyone present.
Entertainment on the evening will be supplied by Stephen Lee Garden.
To book your place please call 0191 214 5588
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Selection of Canapés
Potted Salmon with Creme Fraiche, Crab Spring Roll, Dill, Cucumber & Fennel Salad – Toasted Rye Bread
Roasted Red Pepper & Tomato Veloute – Cheese Straws
Roasted Fillet of Pork with Apple, Sage & Onion Mousseline Wrapped in Pancetta, Potato & Black
Pudding Cake, Confit Carrots, Savoy Cabbage & Red Wine Jus
Selection of Local Cheeses with Grapes, Apple & Cider, Chutney, Rosemary & Raisin Bread
Peach & Almond Tart, Brandied Cream & Amaretto Sauce
Coffee & Petit Fours
Katharine Capocci of the Journal gives the last gourmet evening to be held at the Falcons rave reviews:-
EATING OUT
SCRUMMY DOWN
A gourmet evening paired with fantastic New World Wines at Newcastle Falcons Rugby Club makes for a scrummy dinner to remember. Katharine Capocci samples.
FIRST IMPRESSIONS: Billed as a gourmet evening with good food, fine wines and great company, this was as described on the tin. At £45 per person it included canapés and drinks reception, fine New World wines matched to each course of the five-course gourmet dinner. Wine expert Angie Butcher, from Accolade Wines, knowledgably chatted about the different wine pairings as dinner progressed.
It was a memorable evening, fantastic value, and great fun. And although the Falcons players weren’t in attendance this particular night (they were playing in Italy), likeable North East crooner Steve Walls made the evening go with a swing with his Rat Pack vocals. By the end of the night he had everyone singing along with him.
STYLE, DESIGN AND FURNISHINGS: Held in the club’s Restaurant, a modern, comfortable setting with carpet and splashes of primary colours, and a wall of windows. Some 90 people were at the event so it was busy with a buzz.
FOOD AND DRINK: A five-course dinner with a selection of perfectly matched wines from Accolade Wines. Dinner was excellent, particularly given the large number, and not at all like mass catering.
Diners started off with a selection of canapés and a glass of Australian Berri Estates Cuvee Brut, a sparkling number, bursting bubbles of juicy berries.
Terrine of fole gras, wood pigeon and ham hock followed a strong earthy, meaty pate, which demanded a robust wine. This was paired with South African Flagstone Noon Gun, Chenin Blanc/Sauvignon Blanc, with bouncing aromatic tropical fruits.
Next up was a big bowl of hearty butternut squash veloute – creamy, sweet and mustard yellow in colour.
Main course rump of Northumbrian lamb was sweet and juicy, in generous chunks, with piquant confit onion, carrot, swede, celeriac, braised potato, mint Bearnaise and deliciously wine-flavoured dark, meaty pan juices.
A fantastic main course dish – good, simple ingredients allowed to shine.
The lamb was paired with red South African Flagstone Dragon Tree Cabernet Sauvignon/Shiraz/Pinotage – a combo of crunchy red fruits and minty spice, a robust little number.
A selection of good regional cheeses followed – creamy soft Durham Blue, Admiral Collingwood, Northumbrian Nettle, smoked Cuddy’s Cave and walnut bread and biscuits. These were served with Australian Houghton. The Bandit Shiraz Tempranillo, with aromas of blackberry and cherry.
Dessert of set lemon cream was a touch on the soft side but tangy and citrusy, with accompanying homemade biscotti and wedge of chocolate and cherry crunch.
Dessert wine of Concho y Torro late-harvest Sauvignon Blanc was pure nectar.
Fresh and sweet, with papaya, peaches and rasins, a soft, honey-like tipple to round off the meal.
We ended with coffee and petits fours.
VALUE: £45 per person for a very entertaining evening. Food, drink and entertainment were top-notch.
ARE YOU BEING SERVED: Staff young and enthusiastic, kept our glasses topped up if we so wished, although a young waiter dropped a dirty knife on my lap!
