Tonight's wine dinner sold out so Chef Charlie Deal added a second night Thursday. 

What:Some Killer Wines from Argentina dinner

When: 7 p.m. Thursday, March 25

Cost: $45 per person

How to make reservation: Call 960-0555

Here's what Deal wrote about the event in his newsletter: "Now, I don’t need to tell anyone that Argentina has been producing great value wines for some time, but in keeping with my first point of this newsletter, I really do think the wine drinker is handsomely rewarded for moving up to the next price tier.  For instance, you swap a totally agreeable Chardonnay for something profoundly delicious like the Catalpa Chard we’re going to pour in this meal.  The reds start behaving like Napa juice that you’d have to pay 3x the price for.  These Zuccardi reds are getting rave reviews from the talking heads and I can’t help but agree with them.  The tempranillo, in particular, is just beautiful."

Here is the menu:

• Salad of celery, strawberries, and fresh ricotta with honey vinaigrette; Served with 2009 Barricas Torrontes
• Seared large sea scallop with turnip sformatto, carrot-ginger coulis and cilantro; Served with 2009 Catalpa “Alto Tupungato” Chardonnay
• Grilled pork skewers with cucumber salad and peanut sauce; Served with 2008 Catalpa Old Vines Malbec
• Five-spice egg noodle soup with shredded duck and shiitake mushrooms; Served with 2007 Zuccardi Q Malbec
•  Roasted lamb with black olives, roasted beets, and bulgar; Served with 2005 Zuccardi Q Tempranillo

Jujube is hosting a wine dinner, Thursday, Feb. 11 featuring wines from Flora Springs Winery. Winemaker Richard Teideman will be on hand. The evening starts at 7 p.m. The five-course dinner with wine costs $55 per person plus tax and tip.

Here is the menu:

• Salad of arugula, butternut squash, ricotta salata, and black rice croutons with honey vinaigrette, served with 2008 Soliloquy (Old vine Sauvignon Blanc)
• Roasted cod with carrot coulis and nori-flecked onion rings, served with 2007 Estate Chardonnay
• Chicken-cilantro dumplings with white beans, spinach, and currant bread crumbs, served with 2007 Estate Merlot
• Crispy roasted pork with Saigon cinnamon-prune cream, served with 2006 Estate Cabernet Sauvignon
• Lamb and potato skewers with lotus leaf-wrapped mushrooms and leeks, served with 2006 Trilogy (Bordeaux blend)

Here is what Chef Charlie Deal wrote in his e-mail about his love of Sauvignon Blanc: 

"One of my earliest wine epiphanies was a bottle of Flora Springs Soliloquy.  It was to be the beginning of a love affair I’ve had with Sauvignon Blanc and all the different hats it can wear.  Because land is so pricy in Napa and you just can’t get the same money for a bottle of Sauv Blanc as you can for Cabernet, you just don’t see much of this animal out and about, but it’s something that I always enjoy when I get the chance.  Don’t compare it to Sancerre or the high-toned grapefruit-laced versions of New Zealand.  Just appreciate it for what it is.  Succulent, ripe, and just hemmed in enough so you don’t feel guilty drinking it."

Jujube chef/owner Charlie Deal sent out a note about two upcoming wine dinner and the return of Jujubinos on Wednesday nights!

In case you missed Greg's Epicurean column, he writes about Dos Perros, Charlie Deal's new Mexican place in Durham. And his Hot List is Takeout Treasures.

And this story just amused me to no end because the writer got porkasmic in the lede. It's about bacon desserts.