Morton’s Dinner to benefit Make-a-Wish

I, like a few other local bloggers, got invited to a Morton’s dinner preview last week.  The dinner, which features Charles Krug wines and Morton’s food.  The dinner, which is next Wednesday, April 21, is $150 per person and benefits the Make-a-Wish foundation (you can make a reservation here).  In addition to the substantial donation to Make-a-Wish from the dinner, which will feature Peter Mondavi Jr. on hand to answer any question you might have about wine, they will also be auctioning off a gigantic bottle of wine (no seriously. It’s HUGE!), whose proceeds entirely benefit Make-a-Wish.  These bottles have historically sold for up to $180,000 (!), and at about $6,000 per wish, that’s a lot of wishes granted.

If you want more details about the wine, take a look at Michelle’s post.   The menu is as follows:

Jumbo Lump Crab Cakes
Belgian Endive with Blue Cheese
Tuna Tartare, Diced Tomato and Avocado

Charles Krug, Napa Valley, Sauvignon Blanc, 2009

Sorry, no pics of this one, but I’ve had the tuna tartare and the crab cakes before (the latter are on their regular menu).  They paired nicely with the sauvignon blanc.  The wines we were served are NOT the wines that are being served tonight, but the pairings were excellent.

Mixed Field Greens
topped with Grilled Colossal Shrimp

Charles Krug, Carneros Chardonnay, 2008

Sorry! No photos of this one, but a nice salad with good-sized shrimp.  It does have a walnut-based dressing (that really cut through the buttery chardonnay), so if you have a nut allergy, ask them to remove the walnuts.

Filet Mignon
Chive Mashed Potatoes
Roasted Tomato stuffed with Sauteed Spinach
Shiitake Mushrooms


Charles Krug, Vintage Select, Cabernet Sauvignon, 1995
Charles Krug, Vintage Select, Cabernet Sauvignon, 1998
Charles Krug, Vintage Select, Cabernet Sauvignon, 2006

The cabernet we were served was perfect with the rich demiglace.   Morton’s generally doesn’t allow their chefs a lot of diverging from the menu, but I really liked the roasted tomato filled with creamed spinach, and topped with some Parmesan.

Cheese Course
Green Hill (Jersey Cow Milk Cheese)
Roasted Wild Rice (Gouda)
GoreDawnZola (Gorgonzola)
Snow Drop (Goat Cheese)

Charles Krug, Zinfandel Port

I loved this cheese plate!  I always forget how much I like port and cheese– the GoreDawnZola, the Jersey Cow and port paired particularly well.  I think I prefer it to chocolate!

If you decide to go– it’s good food for a good cause, and if you bid on the bottle of wine– let us know how it is!  Thanks to Morton’s for inviting Terry and me to this

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