Due to the overwhelming success of their first food/wine pairing, Chef Alison Barshak and Jonathan Newman, chairman of the Pennsylvania Liquor Control Board (PLCB), will host a second wine dinner on Sunday, October 29 to promote the PLCB’s Chairman’s Selection program. The event will be held at Alison at Blue Bell restaurant, where Chef Barshak will create a special 4-course menu to match wines, hand-picked by Chairman Newman.

“At the first wine dinner there was lots of sharing and conversation. No one wanted to leave – we took that as a sign that we should do it again,” said Chef Barshak.

“This dinner is a great opportunity to demonstrate the breadth of the Chairman’s Selection program in offering a varietal for every palate,” said Chairman Newman.   “The PLCB recognizes that today’s consumer is a more sophisticated consumer and it is taking strides to meet those demands, whether the consumer is a wine sophisticate or spirits loyalist or both.”

How does a BYOB host a wine dinner?  Chef Barshak creates a special menu for the event, which Chairman Newman then pairs with wines, mostly Chairman’s Selections.  Guests will receive a list of the featured wines, in advance.   All the recommended wines are available at local Wine and Spirits Premium Collection stores for guests to purchase and bring to the dinner.  Throughout the dinner, Chairman Newman and Chef Barshak will engage guests in a discussion about the evening’s pairings.

The four course meal will begin with Beef Carpaccio with Truffle and Parmesan Panna Cotta and Herb Salad. Followed by Shrimp with sweet plantains, black beans, chorizo, spicy salsa verde served with masa cake. The third course will be Black Sea Bass with roasted pumpkin and cauliflower risotto style and madras apple curry. Plus Warm Apple Pie, Caramel Semifreddo & Hendricks Farm Pub Cheddar Cheese.

Since becoming Chairman of the PLCB in 2002, Chairman Newman has led the development of many major marketing and alcohol education initiatives.   Wine Enthusiast named Newman its Man of the Year in 2003 for his efforts in fostering Pennsylvania's profile as a wine-friendly state.   Chairman Newman was also awarded the prestigious Award of Merit by the American Wine Society and the Guild of Sommelier's highest honor, the Distinguished Service Award, for outstanding contributions to the wine service industry.   In 2005, Chairman Newman was named one of the top five leaders in the alcohol beverage industry by Market Watch Magazine and was recently honored as the first “control state” representative to speak at the 30^th Annual IMPACT Marketing Seminar, both of M. Shanken Communications.

Chef Barshak specializes in contemporary American cuisine with Mediterranean, Southwestern and Asian influences, with an emphasis on seafood and incorporates flavors, ingredients and cooking techniques she learns on her extensive international travels.

Chef Barshak earned a national reputation as the debut chef at Striped Bass the year it was awarded Esquire’s coveted title “the best new restaurant in the country.”  She has been invited to cook at the James Beard House, has been featured in PBS’ “Rising Star Chef” series and been covered in dozens of national publications including the Wall Street Journal, New York Times, USA Today, Bon Appetit, Food & Wine, Gourmet, Travel & Leisure, Nation’s Restaurant News and Food Arts.

Chef Barshak’s cozy BYOB in suburban Philadelphia received Philadelphia Inquirer Craig LaBan’s hard-to-earn three “bell” (excellent) rating.   Philadelphia Magazine named Alison at Blue Bell the “Best New Suburban Restaurant.”  Alison at Blue Bell has 65 seats indoors and 20 seats outdoor, weather permitting.

Cost for the 4-course wine dinner is $69 per person plus tax, tip and beverages.   For reservations, call 215/641-2660.   Cash/check only.   Alison at Blue Bell, 721 Skippack Pike, Blue Bell.   For more information about the restaurant visit www.alisonatbluebell.com.   For more information about Chairman’s Selections, please visit www.pawineandspirits.com.

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