Archived Article By Tom Fitzmorris Originally published April 23, 2007 Madeira Dinner At Commander's Tonight The Southern Food and Beverage Museum--a new collection of local food memorabilia, temporarily located in the Contemporary Arts Center--is throwing a fundraising dinner tonight (April 23) at Commander's Palace. The wines are interesting. Most of them are Madeiras, which come our way very seldom. Madeira (from the Portuguese island of the same name) is sort of a cross between sherry and tawny port. They're fortified wines (alcohol levels are usually around eighteen percent), and are kept for extended periods in oak barrels. The wines become oxidized during their aging, giving them their unique flavor profiles. Like sherries, they range in sweetness from fairly dry to very sweet. They were the favorite wines of the Founding Fathers, particularly George Washington. One of the wines is called "New Orleans Reserve," one in a series of Madeiras from the Rare Wine Company named for maritime ports with historic connections with Madeira. Another is an 1875 vintage Madeira. Here's the menu: Creole Shrimp and Mirliton Bisque Bay leaves, local tomatoes and filé Chantilly epicé Wines: Madeira Charleston Sercial Special Reserve Madeira New Orleans Special Reserve Pecan Crusted Redfish Champagne poached jumbo lump blue crabmeat, spiced pecans, petite herbs and crushed corn sauce Wine: Boston Boal Special Reserve Grilled Tenderloin of Niman Ranch Pork Grilled asparagus, pea tendrils, fava beans and teardrop tomatoes with basil and peach chutney Wine: 2003 Rioja Crianza La Montesa, Palacios Remondo Creole Bread Pudding A rich French custard laced with black currants, nutmeg and a buttered cinnamon crisp, finished table side with warm Madeira cream Wine: 1875 Malvasia Madeira Reserva Vehla, Barbeito Now the bad news. The price is $185, inclusive of tax, tip, and wines. A hundred of those dollars goes to SOFAB. Tickets can be had online at www.southernfood.org. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com