C A P I TA L P R I M E / C A P I TA L V I N E E - N E W S L E T T E R — S E P T E M B E R 2 0 1 6
Burgundy and Rhône Valley Dinner
With Dan Farley of Kindred Vines, an importer of boutique wines from France
and Italy. He will share his intimate knowledge of these great vintners with
whom he has developed close friendships in his 30 years of importing these
select wines.
5 course French Brasserie Style Cuisine
5 wines (a pairing for each course)
$65/person (plus tax and gratuity)
Please reserve in advance
Hosted by Capital VINE
MSU/Indiana Tailgate Party
MSU vs Indiana Football Game
Join us in a large outdoor tent on-site at Capital Prime and Capital VINE, and
watch the game on a huge screen. Enjoy a sumptuous elevated tailgate
buffet prepared by Executive Chef Lisa Ackerson.
Dinner and 2 Drink Tickets with your admission
Tent and Giant Outdoor Big Screen (indoors if inclement weather)
$45/person (plus tax and gratuity)
Hosted by Capital Prime and Capital VINE
Through the Grapevine
Scott Arnold, General Manager/Sommelier
As we say farewell to summer, September's autumn sets the
stage. I always think of September as a time to start sampling
full-bodied red and white wines. My go-to white this time of year is
always German Riesling. Try the wonderful late harvest Spatlese
from the powerhouse producer of Joh. Jos. Prüm. If you have
never tasted a Prüm Riesling from the Mosel region, now is the
time. The wines are the antithesis of how Rieslings should
taste—crisp acidity wrapped around a mouth-watering sweetness
with classic Mosel minerality from the slate soil. The Bernkasteler
Badstube Vineyard yields wines with enormous character. The
wines are light yet perfectly balanced.
September 8th will be our Burgundy and Rhône dinner. Rhône
wines are the perfect autumn wine. Full-bodied, peppery with a
unique aroma of wet earth and "barn-yardiness" to them. The
region produces a vast diversity of styles, from whole berry
fermented fruity wines, to heavy, earthy, hot and spicy reds. The
Chateauneuf-du-Pape region is always a blend of up to 13
different grapes with each producer creating their own version
and style that reflects the best of each harvest. The village
became the summer residency of the papacy and opened the
door to wines from this region many centuries ago. Each bottle is
embossed with the papal tiara placed above the keys of St. Peter
with the inscription "Chateauneuf-du-Pape Controle" or "New
Castle of the Pope." Stop by VINE and try the Bois de Boursan in
the Wine-Keeper—a classic version of this extraordinary region.
The bartenders are at it again with some new handcrafted
cocktails in both VINE and Prime. Their creations include a
delicious Cranberry Caipirinha, Cinnamon Pear Martini and hot
Mulled Wine. As we move into the cooler season, remember to
warm up with our delicious Mulled Wine made from red wine—a
true seasonal favorite. Over in Prime, sample the Golden
Russian, bartenders are once again reaching for the Galliano
bottle to mix up a drink consisting of this illusive elixir with vodka
and lime juice! Bourbon fans will love the Sicilian Manhattan
consisting of Dumante Pistachio Liqueur and Blood Orange
Bitters. The popularity of aged rums has resulted in the Palmetto,
a unique fall cocktail that combines Dolin Sweet Vermouth and
Bitters.
September is a transition month as we enjoy the last warm days
of summer, check out our patio seating in both Capital Prime and
Capital VINE. Visit VINE for Sunday brunch, Buttermilk Pancakes,
Biscuits and Gravy, Smoked Salmon Benedict and housemade
Pop Tarts. That's right, Pop Tarts—an addictive little treat
concocted by Chef Lisa. We have updated all our menus with new
drinks, appetizers and entrees. We look forward to serving you
soon…
Scott
Chef's Corner
Over the past several years, the "organic" food label has become
synonymous with American culture of eating smarter and
healthier. The trend in organic foods continues to increase and to
dominate our current culture. The term "organic" can be used in
many different ways due to the varying standards of what organic
means around the world and the industry has become obsessed
with labeling items as organic to help sell products.
Organic foods by definition are foods that comply with the
standards of organic farming. However, the standards can vary
throughout the world, but the overall goal of organic farming is to
cycle the resources, promote ecological balance, and conserve
biodiversity. Organizations regulating organic farming may choose
to restrict the amount of pesticides and fertilizers used. In most
organic farming, the organic food is not usually processed with
irradiation, industrial solvents or synthetic food additives.
Technically, food grown in your own backyard or in a window plant
could be considered organic. However, in order to sell organic
food, the farm where the product comes from needs to be
certified by the United States Department of Agriculture (USDA).
The USDA has a set of standards and requirements that need to
be met in order to sell the food under an organic label. In an effort
to prepare only the finest products, Capital Prime serves certified
organic chicken in all of our chicken dishes.
Another important part of the organic movement is that it originally
started as a way for people to eat healthier and with less
pesticides on their food. Pesticides are typically still on the food
produced on an organic farm; however, the largest distinction is
that with organic farming they must be a natural pesticide as
opposed to a synthetic. Also, while there are many who still think
that organic food tastes better compared to conventional farmed
items, there is no scientific evidence of flavor differences, and the
nutrient contents are the same.
Overall, while eating organic and local is great, always check
labels, and the more you know about your food the better off you
will be.
Happy Eating,
Lisa Ackerson
Executive Chef
Capital Prime Launches New Lunch and
Dinner Menus, Capital VINE Menu Expands
To Include Entrée Style Plates
Next time you are seeking a GREAT place for lunch, think Capital
Prime. We have recently made some significant changes to our
lunch fare with the introduction of an all-new selection of Artisan
Sandwiches including both an Open Faced Tenderloin and a
delicious Prime Rib Sandwich, plus a Michigan Harvest Chicken,
Vegetable Delight, Wagyu Burger and a simply amazing Shrimp
"Po-Boy." Or, try the incredible new Grilled Fish Tacos, with your
choice of Mahi Mahi or our delectable Ahi Tuna. We have retained
our popular salads and many of our dazzling entrées and soups,
so make your next lunch…a PRIME lunch!
The Capital Prime dinner menu has been updated as well, and
while you can still find your favorite Steaks, Seafood, Appetizers
and Salads, we have added many new surprises to keep things
fresh! Try Chef Lisa's latest recipe for Lobster Bisque, served
table side, or the new Prime Bone-In Filet Mignon or Ribeye, or
even the new Prime Dry-Aged New York Strip…delicious! And
there are plenty of other great surprises throughout the menu.
Find new food favorites and even more sensational new wine
choices. Come visit us for dinner… and it might feel like your first
time again!
Capital VINE has been known for their starters and shared plates,
but now we have added a variety of new entrée-style plates for a
more robust dining experience. Launching in September, the new
plates, designed to complement our vast selection of fine wines,
will enrich your dining experience at The VINE.
Try our new selections and let us know what you think. We always
welcome your feedback!
Ahi Tuna Niçoise, now available for
dinner at Capital Prime
Capital VINE is serving up Brunch
Sundays from 10am-3pm
Stop in for a Prime Rib Omelette,
Prosciutto Benedict,
or Steak and Eggs
with a Bloody Mary or Mimosa!
HOURS
HOURS
Mon-Thur:11:30am-10pm
Mon-Thur: 3-10pm
Fri-Sat: 11:30am-11pm
Fri-Sat: 3pm-12am
Sun: 2-9pm
(517) 37PRIME
Sun 10am-3pm
517-377-VINE