Austrian Wine Dinner at 32 East

An Austrian Wine Dinner with our New Sous Chef

Saturday, July 29th, 2017 at 7:30pm

with Guest Speaker Anthony Pannone

Hello Friends,

As time goes by, it is interesting to reflect on the ebb and flow of a restaurant’s kitchen staff. Every chef has a story, a cultural history and a style unto their own. Enter Günter Simbürger, our new Sous Chef who hails from Austria and has a rich tradition of preparing authentic Austrian fare. In addition to working for some of the best fine dining establishments in Austria, he has also worked under Gordon Ramsay in London and in Australia for The Crocodile Trophy.

Seeing his unique heritage foiling the American, Alice Waters inspired cuisine of Executive Chef John Thomas has been a treat to watch. And so, it dawned on us that it would be an exceptional opportunity to have them craft a wine dinner paired with some of the best examples of wines from Günter’s native country.

For those unfamiliar with Austrian wines, most are made in the eastern side of the country where the cooler continental climate produces racy, dry white wines and elegant, fruity reds. This is not a region for rich, opulent wines like what you’ll find in much of California and Australia. Instead, Austrian wines lean towards tart, herbaceous flavors in a style more akin to France. So, if you’re a Francophile when it comes to wine preference, Austrian wine has that certain je ne sais quoi.

It will surely be a unique event in our pantheon of wine dinners and I encourage all who are able to attend to do so. Perhaps even yours truly will be donning a lederhosen…. stranger things have surely happened!

Drink Well,

John Bates

Hors D’Oeuveres

Foie Gras “Pralines”
Pumpkin Seeds, Fig Chutney, Micro Greens
Crispy Austrian Cheese Dumplings
Chive Creme Faiche Cream

Berger, Gruner Veltliner, Kremstal, Austria 2016

First Course

Quenelle of Smoked Trout
with Oak-Roasted Peach

Mixed Greens, Fennel, Allspice,
Horseradish Cream

Hiedler “Urgestein”, Riesling, Kamptal, Austria 2015

Second Course

Schweins Braten (Austrian Pork Roast)
Pork Belly, Sauerkraut, Crispy Onions,
Dark Cherry-Plum Glaze

Heidi Schrock “Biscaya”, Rosé, Rust, Austria 2016

Third Course

Tafel Spitz (Braised Beef Short Rib)
Carrot Spatzle, Creamed Spinach,
Red Wine Jus, Vacche Rosse Reggiano

Two Wine Pours:

 · Prieler “Ried Johanneshohe”, Blaufrankisch, Burgenland, Austria 2014
 · Wallner, St. Laurent, Sudburgenland, Austria 2011


Sacher Torte
Chocolate Cake, Apricot Compote,
Vanilla Whipped Cream

Heidi Schrock, Welschriesling & Weissburgunder
Spatlese, Rust, Austria 2013


Taking place Saturday, July 29th at 7:30pm

48 Seats Available – Cost is $100.00++ pp

Reserve your seating by contacting 32 East by phone at 561-276-7868
or through our contact page.