Mondiale - Prairie Grass Café

Sunday, November 06, 2005

With Chef/Owners George Bumbaris and Sarah Stegner


Prairie Grass Café with Chef George Bumbaris, Sarah Stegner

By Jane Tracy, Vice-Chargée de Presse

During a Sunday afternoon in November, Mondiale members were treated to a St. Emilion tasting organized by Vice-Echanson Manfred Raiser to be followed by a menu especially crafted by Chicago’s well-known team of George Bumbaris and Sarah Stegner – Chef/Owners of their highly successful Prairie Grass Café in Northbrook, Illinois.  (
Members were invited to bring a bottle of the very best St. Emilion they could find, either from their personal cellar or from one of the fine purveyors in Chicago and an educational and formal tasting followed that included a 1983 Château Ausone, a 1989 Château Cheval Blanc and a 1994 Château Troplong Mondot.

Below is a list of the wines brought by the members that were tasted and also paired with the menu following the tasting:

1988 Château Angelus
1993 Château Angelus

1989 Château Belair

1971 Château Figeac

1971, 1989. 1993 and 2002 La Gaffelière

1983 Clos des Jacobins

1986 Château L’Arrosée

2001 Chateau Yon-Figeac

1990 Beau Séjour
1996 Beau Séjour Becot

2000 L’Hermitage

Guidelines and handouts were furnished to the participants listing the four tiers of the 1954 St. Emilion classification as well as the 1995 official classification.  With the aim of furthering and broadening the knowledge of members, Manfred Raiser made certain that Robert Parker’s “Insider’s View” of this wine region was circulated and used. 
During the dinner itself, participants were invited to taste the BYOB St. Emilions from the neighbor to the left or to the right inviting comparison, discourse and analysis.  Since taking responsibility for the Mondiale branch of the Chicago Chaine, Vice-Echanson Manfred Raiser has constantly striven to create an atmosphere of instruction and uniqueness to his events making sure that those attending leave the host establishment knowing more than when they arrived.