Page 131 - South Mississippi Living - September, 2015

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The soup that followed was a palate awakening curried butternut squash.
It was a light second offering, but assertive, as only a good curry can be. The soup was made even more delightful with Grgich Hills Chardonnay.
A surprising third course was expertly prepared by Executive Chef Adrian Halpaus. It was a perfectly braised pork jowl, served with wild rice, apple, Brussels sprout slaw, and pork demi-glace. This rich, amazingly tender and also astonishingly light plate was wonderfully paired with Grgich Hills stunning 2011 Merlot, a wine that exhibited delightful hints of red currant and black licorice.
The entrée was a prime ribeye spinalis, the best part of the ribeye, a rib cap steak. It was served with grilled portobello, garlic mashed potatoes, and a wonderful Espagnole sauce, and paired with a wine that just might have been the highlight of the evening, Grgich Hill’s 2011 Cabernet Sauvignon. Wine.com describes this wine as having aromas of balsamic glazed figs, dried rose petals, and a touch of green peppercorns.
This was a grand evening indeed. Chef Adrian Halpaus demonstrated again the rare talent he has honed to such a razor’s edge at Mignon’s. The ambiance Mignon’s is famous for added magic to the evening and Grgich Hills Estate wines were the final touch.
Mignon’s Steaks and Seafood
Palace Casino Resort Wednesday-Thursday 5 p.m. to 10 p.m. Friday-Saturday 5 p.m. to 11 p.m. Sunday 5 p.m. to 10 p.m.
On-line reservations available
Next Dinner: September 24 - Hope Family Wines www.palacecasinoresort.com
ABOVE LEFT: The wines paired with dinner from Grgich Hills Estate. ABOVE: Delicious dishes prepared by Chef Adrian Halpaus at Mignon’s Steaks and Seafood.
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September 2015 • SOUTH MISSISSIPPI Living 131