500 N Market Street
Wilmington, DE 19801

Wine a little....Laugh a lot at the World Café Live at The Queen!
The topic of wine often conjures up images of snooty socialites with pinkies raised or condescending sommeliers who correct your French. Laurie Forster, the Standup Sommelier™ intends to change all that with her groundbreaking wine tasting comedy entitled “Something to Wine About” coming to the World Café Live at The Queen on June 20, 2013 at 8:00 PM.

TV personality, award-winning sommelier and comedian, Laurie Forster, delivers an off-beat hilarious show where wine meets punch lines. During the show, Forster peels back the labels of some of her favorite wines and exposes the truth of her life in the wine business. As a laid back mom, wine expert and former Jersey girl, Forster doesn't hold back. Her straightforward opinions on wine and life with her famous chef husband in "suburban hell" are grounded, truthful and hilarious.

For this show Laurie is also teaming up with former Bad Company guitarist Paul Cullen. In 2006, Paul Cullen put down his bass and focused on playing cool jazz on the nylon string guitar and now has a line of wines made in CA. From Bad Company to Wine Company Paul has found a way to make wine taste even better with the right tune.

This is a wine tasting, comedy show and concert all rolled into one!

$35 Admission includes 5 wine tastings, music stylings of Paul Cullen
and unlimited laughs!

Seats will go fast, advance purchase is strongly suggested.
Purchase Tickets: http://queentickets.worldcafelive.com/event/273979

Wine Pairings to Be Announced Shortly

Small plate
Saffron infused, olive oil poached lobster medallions served with turnip-vanilla puree, citrus zest and our fennel, carrot and onion slaw. Chive oil and crumbled saffron garnish

Appetizer
House crafted chevre gnocchi served with asparagus and
morel ragu with baby carrots, sweet peas and rosemary, lemon scented English pear puree; dressed mirco greens
and grated chevre garnish

Salad
Grilled romaine heart salad (1/2 of a split heart per person), roasted garlic and bleu cheese vinaigrette, oven dried roma tomatoes, crisp pancetta, crumbled bleu cheese, artichoke-olive tapenade crostini and hard cooked eggs with anchovy aioli

Intermezzo
Blueberry- Basil Sorbetto

Entrée
Barolo braised Short Rib stuffed agnolotti served with
porcini and local Kennet Square mushroom ragu, shredded pecorino Romano, “polpette di cavolfiore” basil oil
and rosemary garnish

Dessert
Short cakes with Fresh local Filasky’s strawberries and our marscarpone-limoncello cream, minted strawberry-galliano couli, fresh mint sprigs

Wine Pairings to Be Announced Shortly

6 Beatles’ Song Inspired Courses
(Wine pairings to be announced shortly)

Small plate
inspired by 1963 “A Taste of Honey”
from the Beatles’ Please Please Me Album
Local Kennett Square mushrooms Napoleon, savory chive tuiles, rosemary-truffle whipped ricotta, honey-Madeira vinaigrette with roasted shallots. Eggplant “caviar,” oven dried Roma tomatoes and honey-truffle dressed micro greens garnish.

Appetizer
inspired by 1969 “Octopus Garden” from Abbey Road White wine braised baby octopus with tomatoes, onions, lemon, thyme, bay leaves and paprika. Lemon-parmigiano Reggiano risotto, Black Cerignola olives, basil olive oil and candied fennel seeds garnish

Salad
inspired by 1966 “Strawberry Fields Forever”
Mixed baby greens fresh sliced Filasky’s strawberries, toasted Spanish Marcona almonds, crisp pancetta, sliced hard boiled egg and our portwine honey balsamic vinaigrette. Garnished with caramel brioche croutons

Intermezzo
inspired by 1968 George Harrison’s
“Sour Milk Sea” Recorded by Jackie Lomax
Lemon Curd

Entrée
inspired by 1968 “Savoy Truffle” from the White Album Rosemary and garlic Roasted, Barrel Cut Ribeye, thyme scented parsnips, turnip, and potato puree, Oregon black truffle and bone marrow sauce, butter braised leeks, shaved Oregon black truffles

Dessert
inspired by 1968 “Honey Pie” from the White Album
Italian “Struffoli” with almonds and honey whipped mascarpone. Dusted cinnamon-sugar

The FranksWine.com Marathon Team is now in our 6th Season of drinking, running and raising money for kids... and it gets better every year! We're staying on our home turf this year... on Sunday, May 12th our team of 10 ran the Delaware Marathon Running Festival and now we're heading South on Route 1 to Rehoboth Beach, DE on Saturday, December 7th to run the Rehoboth Seashore Marathon! The determined children's charity who will benefit from our grueling training is Chester County Futures.

Our team co-hosts along with FranksWine 4 quarterly tastings at Caffe Gelato: FranksWine Winter ~ Spring ~ Summer ~ Fall Tasting on Main Street!

Ahh... it's SUMMER on Main Street! We'll start with bubbles on the Patio: Prosecco, Champagne, Cava and Moscato... then head inside for the newly-released, dry and crisp 2012 Rosés in the Lobby & Wine Cellar... continue on to the Dining Room for floral Rieslings, Albariños, Sancerre and Chenins... finally hit the bright, fruit-forward medium-bodied outdoor weather reds from Tuscany, Rioja, Willamette and Napa Valley in the Library!

Make a reservation for dinner afterwards and get 29% off your entire bill
(including wine!)

Passed Hors d’ Oeuvres & Cheeses

Prosciutto wrapped, grilled scallops with lemon-honey
Roasted red peppers and feta
Flatbread with Italian sausage, rapini and mozzarella
Crab and artichoke bruschetta with lemon-caper aioli
Cheese and fruit board
Goat cheese and watercress tea sandwiches
with toasted pecan
Curried chicken salad tea sandwiches with raisins
Spiced lamb lollipops
Assorted dips with crudités
Blue cheese mousse on puff pastry
Crostini with tomato bruschetta
Mozzarella stuffed arancini

Reception
Dogfish Fish Head 60 Min IPA

Appetizer
Grilled day-boat diver scallop on rosemary skewer,
sun dried tomato polenta galette, orange-balsamic glace, saffron braised celery and Meyer- lemon
cucumber relish garnish
Paired with Dogfish Head Sixty-One

Small Plate
Shelter Pale Ale and clove brined roasted quail, coriander spiced carrot-ricotta gnudi, pecan-honey butter roasting sauce, crispy sage roasted parsnip batons; cinnamon-dusted petite sweet potato chips and fried sage
Paired with Dogfish Head Punkin Ale

Salad
Toasted Barley and apple salad with pine nuts,
currants, pomegranate seeds, baby mixed greens,
celery, carrots, red onions, cucumbers and a pomegranate molasses vinaigrette. Garnished with crumbled chevre gingered carrot hay
Paired with Dogfish Head Positive Contact

Intermezzo
Blood Orange Sorbetto
Entrée
Maple-Indian Brown Ale marinated heritage pork rib chop served pan roasted with soubise sweet onion mashed potatoes, pancetta sautéed Brussels sprouts with shallots, spiced apple cider gastrique, apple cranberry mostrada and aged balsamic reduction
Pair with Dogfish Head Kvasir- Ancient Ale

Dessert
Espresso-mokka gelato with white beer cookies