“Chris Clark Presents” Tapas Dinners At Killearn Country Club

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I want to extend a huge thank you to Killearn Country Club for inviting myself and three guests to enjoy their most recent “Chris Clark Presents” tapas and beer or wine pairing dinner. 

If you’ve lived in Tallahassee a while now, then you probably either know Chris, or his work in the restaurant industry.  Chris is best known as the owner of the once landmark restaurant here in town, Avenue Eat and Drink as well as Zin and Sin, Cafe Cabernet, and many other concepts. 

Chris is the new Food and Beverage director at at Killearn Country Club and, as part of this endeavor, he now offers dining events featuring five to seven courses of tapas and wine or beer pairing dinners.  Their recent themed nights include “Fresh From Florida”, the “New Orleans” dinner I attended with friends, and an upcoming St. Patricks Night this Wednesday, March 17th (dine-in menu and event info)!

In an effort to bring about member and guest awareness to the new dining experiences available at the Killearn Country Club, Mr. Clark and his Executive Chef Kevin Renfroe, invited us to try out their latest seven course wine dinner, celebrating New Orlean’s style traditional fare!  

We walked into a dim lit dining room full of tables covered in linens, twinkling candles, and sparkling wine glasses. The space was beautiful, perfect for a fun get together with friends or a romantic date night with your significant other. As we sat down, we were greeted by their sommelier that poured each glass of wine, giving us a lesson with each pairing, and every glass was indeed the perfect compliment to each dish!   


First Course
Pascal’s Barbecued Shrimp
A Worcestershire sauce with pepper, creole seasoning, & butter, lots of butter, fresh baguette
Michael David Winery, Sauvignon Blanc, California 2019

Second Course
Oysters Bienville
Baked plump Gulf oysters, savory mixture of shrimp, mushrooms, Parmesan cheese, breadcrumbs, & seasonings
Michael David Winery, Chardonnay, Lodi, California 2018

Third Course
Duck Soup
A New Orleans Classic, rich soup of duck, beef stock, aromatics, Sherry, & chopped boiled egg
Michael David Winery, Freak Show, Chardonnay, Lodi, California 2018

Fourth Course
Mixed Grill of New Orleans Sausages & Grits
Alligator sausage, pork & seafood boudin, Creole mustard sauce, red wine caramelized onions, grits
Michael David Winery, Petite Petit, Lodi, California 2018 (Wine Enthusiast – 93 pts.)

Fifth Course
Seafood Gumbo
Andouille, Crab Meat, Shrimp, Onion, Celery, Red Bell Pepper, Okra, Clam Juice, Crystal Hot Sauce, Dark Roux
Michael David Winery, Freakshow Red Blend, Lodi, California 2018 (Wine Enthusiast – 89 pts.)

Sixth Course
Shrimp and Crawfish Etouffee’
Shrimp & crawfish stew “smothered” in a dark roux with onion, celery, peppers, garlic, white rice, & scallions
Michael David Winery, Earthquake Cabernet Sauvignon, Lodi, California 2018

Dessert
Praline Cheesecake
Michael David Winery, 6th Sense Syrah, Lodi, California 2018


Every dish was bursting with that New Orleans spice, the sauces were so rich and flavorful, and all was balanced out perfectly with each glass of wine. We cook from scratch at home most nights, but usually land lovers for some reason, so if I ever dine out, I’m always ordering all surf and no turf. I loved that we were served everything from shrimp, to crawfish, clams, crab and so much more from the very beginning to the end of our main courses.

And then there was dessert!!! Oh my word, that cheesecake though!! I’m usually just a choco-holic, but I just couldn’t stop with this Praline Cheesecake. It’s one of the best desserts I’ve ever had!

We had such an amazing time and every course was spectacular! The food, wine, service, ambiance and good times with friends made for the perfect evening and I can’t wait to go back again sometime soon. Thank you Killearn Country Club for hosting such a wonderful event, and we very much appreciate you inviting us!

Find Killearn Country Club at – WebsiteInstagram, and Facebook.

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