phone

CANARY CAFÉ’S CHEF GORJI CELEBRATES ON A HIGH NOTE
WITH TEXAS WINE PAIRING DINNER

WHAT:

Join Chef/Owner Mansour Gorji of Canary Café for a celebration of Texas food and wine with Mediterranean influences. This Texas-derived, four-course menu featuring wines from the Hill Country is $59 per person, plus tax and gratuity. Seating is limited; call 972.503.7080 for reservations.

First Course Choice:
Pan Fried Texas Quail Legs with Tabbouleh 
Baked Eggplant with Pomodoro Sauce
Texacaia 2004 Alamosa Wine Cellars - Bend

Second Course Choice:
Bread Crumbed, Pan Seared Catfish over Artichoke Salad with Grilled Chilled Avocado
Butter Seared Tilapia with Tabbouleh 
Scissortail 2007 Alamosa Wine Cellars - Bend

Third Course Choice:
Prime Ribeye Steak with Mashed Potatoes & Pomegranate Creme Sauce
Grilled Portobello Mushroom with Mashed Potatoes & Spicy Remoulade Sauce
Syrah 2007 Texas Hills Vineyard - Johnson City

Fourth Course:
Chocolate Liqueur Cake with Raspberry Puree
Orange Muscato 2005 Texas Hills Vineyard - Johnson City

 
WHEN:

Tuesday, July 28, 2009
7 p.m.

 
WHERE:

Canary Café
5100 Beltline Road, #402
Addison, Texas

 
WHO:

Chef Gorji is the chef-owner of Canary Café in Addison, specializing in New Mediterranean cuisine using fresh ingredients and simple techniques. Chef Gorji personally prepares each menu item five nights a week in his newly appointed upscale cafe. His award-winning Mediterranean fare features many dishes that incorporate his signature ingredient – the pomegranate.  The 14-table Addison restaurant offers a complete wine selection as well as patio dining. Canary Café is open for dinner only Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday, 5-10:30 p.m. www.canarycafeaddison.com

Chef Gorji has his own product line in Gorji Gourmet, which includes his award-winning sauces and primers and now hummus available for purchase at Canary Cafe metroplex Whole Foods Market®, Jimmy’s and www.gorjigourmet.com. For two consecutive years, he received first place in the Texas Steak Cook-Off (2005, 2004), for his prime rib eye, which was seasoned with his Gorji Gourmet steak primer. His culinary creations have earned rave reviews from The Dallas Morning News, Texas Monthly, Fort Worth Star-Telegram and Dallas Business Journal.