C A P I TA L P R I M E / C A P I TA L V I N E E - N E W S L E T T E R — J U N E 2 0 1 7

Club VINE: Wine Tasting

Chardonnays of the WorldWines from California, France, Chile, Argentina, Spain and Italy, served withselect paired appetizers.

Thursday, June 15Event starts at 6:30pm$40/person (plus tax and gratuity)Hosted by Capital VINE

Silver Oaks Wine Dinner

A representative from this top Napa Winery will be in-house for the dinner.

Wednesday, June 28Event starts at 6:30pm$80/person (plus tax and gratuity)Hosted by Capital VINE

C O M I N G I N J U LY

Club VINE:Sauvignon Blancs of the WorldWith select paired appetizers—$40Wednesday, July 19

Through the GrapevineWondrous JuneSip & Savor Summer's Splendor

With spring in full bloom and summer around the corner, it's timeto transition to full-bodied white wines and refresh our palate forthe new season. This month we will kick off the summer with anexploration of Chardonnay at the next Club VINE on June 15th.Why do we love Chardonnay so much? What is it aboutChardonnay that it remains a crowd favorite year after year? Wewill try to answer these questions during our next tasting. I knowthere are still a lot of Chardonnay haters out there, but be honest,no one can resist a great glass of Chardonnay—it's America winefor all seasons and celebrations. This white Burgundy native cangrow almost anywhere, will ripen easily, responds well to barrelaging and is a favorite among wine makers. We often forget thatChardonnay is the base grape for Champagne and is revered inBurgundy next to its partner Pinot Noir. While in Burgundy thewine displays its unique sense of place—terroir—with cleanacidity and a balanced body, intertwined by delicate oak nuances.Here in America, we find examples that are aged in bothAmerican and French oak barrels, or even no barrel aging at all.For me, Chardonnay deserves the barrel treatment, otherwise Ifind the wine to be dull and one dimensional. However, too muchbarrel aging makes the wine thick and cloying on the palate,overshadowing the wine's crisp bright acidity. It is tough to beat aNapa Valley, Russian River or Carneros Chardonnay, but theYarra Valley, Margarett River and Adelaide regions of Australiacertainly make outstanding wine. While Burgundy isChardonnay's motherland, its roots are far reaching and includeNew Zealand, Chile, Argentina, Italy, Spain and even China. Itwon't be long before guests start asking for a nice oaky YinchuanChardonnay—move over Kendall Jackson, make mine a Dragon'sHollow Chardonnay from the Helen Mountains.

Our next wine dinner will feature wines from the iconic Americanwinery Silver Oak Cellars. I can't think of a more American winery,located along the Silverado Trail in Oakville, the heart of the NapaValley. They utilize 100% American oak barrels to season theirwines and the vineyard pumps out extraordinary wines, vintageafter vintage. Their newest endeavor is the Twomey Cellarswinery; their wines are complex, displaying the characteristics ofsun, soil and climate. The Silver Oak wine dinner will explore thewines from both the Silver Oak property and Twomey Cellars.This wine pairing dinner will be prepared by our new ExecutiveChef Ryan Lucas. Chef Lucas plans to explore the versatility ofduck as he moves through five courses, each paired with aunique wine. This will be a very flavorful and dynamic dinner.Please join us June 28th at 6:30 p.m. by making yourreservations in advance, $80 per person plus tax and gratuity.

Santé,Scott ArnoldGeneral Manager/Sommelier

NOW ACCEPTING RESERVATIONS!

Capital VINE is serving up BrunchSaturdays and Sundays

from 10am-3pm.Stop in for a Prime Rib Omelette,

Prosciutto Benedict,or Steak and Eggs

with a Bloody Mary or Mimosa!

Chef's CornerThe Great Tastes of the Grill

Grilling season is upon us and I wanted to take this month'sarticle to talk about some lesser known beef steaks that can befantastic for grilling. While the common cuts including Ribeye,New York Strip, or Filet Mignon roll off the tongue whendiscussing what to grill, I wanted to highlight a few others thathave been around for ages and are just now getting their time inthe spotlight. The Tri-Tip, Denver, Ranch, Spinalis, and Flat Ironsteaks are just a few choices I would like to share with you.

The Tri-Tip Steak is a small muscle from the bottom sirloin and isroughly shaped like a triangle. This steak is indigenous toCalifornia and could be thought of as the original "Cowboy" steak,since cowboys were the initial consumers. The Tri-Tip Steak isnow prepared by many people, but has largely remained inCalifornia and is only recently starting to become more popularelsewhere. The steak itself holds up well to marinades and whileoriginally cooked on a wood fired grill pit, a gas grill will work aswell.

The Denver Steak, named after the city, was introduced to thepublic in 2009, but began to fade almost instantly and didn'treemerge until 2012 when Saveur magazine highlighted it as anew steak option. The Denver steak comes from the chuck rolland is considered one of the most flavorful and tender cuts. TheDenver steak actually ranks fourth on the tenderness scale ofover 35 muscles that are harvested in beef cattle. Denver Steaksare extremely high in marbling and cannot be matched in flavor.

The Ranch Steak comes from the chuck of the cow, morespecifically from the shoulder. The Ranch Steak is a center cut ofthe shoulder and has light marbling and little to no fat. It is best tomarinate the steak, and when cooking (due to the low fatcontent), should not be cooked past medium, or there is a risk ofthe steak becoming dry and mealy. This is a cost effective optionfor carnivores who like a rare steak with robust beef flavor.

The Spinalis Steak may have the worst name but may alsodeliver the best flavor. The Spinalis is the cap of a Ribeye Steakwhich packs a ton of flavor and texture. The meat is supersucculent and is number two on the list of tenderness only behindthe Filet Mignon. Spinalis Steak is on the pricier side, but it will beunmatched in both flavor and tenderness.

The final steak on our list is the Flat Iron. The Flat Iron is alsolocated in the shoulder of the animal and could also be called aButler's cut. This cut has decent marbling throughout the steakand holds up extremely well to marinating and grilling at hightemperatures. Flat Iron Steak is generally an inch to two inchesthick so this steak does not require finishing in the oven, but iscooked exclusively on the grilling surface.

While we don't feature these steaks on our permanent menu, I dohope you try them when we have them on a featured daily menubecause they truly are a cut above.

It is with mixed emotions that I would like to let you know I will beleaving Capital Prime at the end of May to pursue the nextstepping stone in my career. Please give a warm welcome to ourincoming Executive Chef, Ryan Lucas. Ryan is a graduate of theCulinary Institute of America and graduated Valedictorian of hisclass. You can look forward to Ryan showcasing his extraordinarycreativity in our menu along with reading his comments when hetakes over this column next month. It has been a pleasure servingyou.

Happy eating,Lisa AckersonExecutive Chef

Capital VINE VotedTop 10 Wine Barsin Michigan!We're so pleased to be recognized as one of the Top 10wine bars in Michigan by Best Things Michigan. The articlefeatures the best of the best in wine bars and dining, andCapital VINE was recognized for its wine selection,delicious food, wine shop, and overall atmosphere.

For the full article, click here.

1/2 Off All Wine Carafesat Capital VINEFrom 6 to Close

Every Wednesday

Happy Hour and Dinner on the Patio, WhatCould Be Better?When the sun is shining and the temperatures are just what youhoped for, The Twin Patios at Capital Prime and Capital VINEprovide the perfect landing spot for your afternoon or evening gettogether.

"The Capital Patios are designed to be an extension of these tworestaurants' distinctive interiors," states Joe Goodsir, OperatingPartner. "The patios reflect our contemporary design style andhigh-touch service…simply adapted for the outdoors."

The Prime Patio is designed around a beautiful contemporarytwo-sided fireplace. We have surrounded the fireplace withluxurious seating. Or, choose a granite high top and enjoy a fulldinner, or drinks and appetizers on the patio. Whether justdecompressing after work or dining, you'll agree it feels great tosit outside on a warm summer night, just soaking in the evening.

The VINE Patio is the perfect place to meet friends for brunch,happy hour or dinner. Share a bottle of wine or choose somethingreally interesting from our WineKeeper® selection. Pair that withour unique menu of small plates and entrées for a distinctivelymodern wine bistro experience.

The nice part about The Capital Patios is that you really don'tneed a reservation to take advantage of two of the best keptsecrets in Lansing. Stop in for a wine and appetizer after work orbefore a movie, and if it feels right…stay.

Summer has begun on The Capital Patios...We hope to see you soon!

Let Capital Prime or Capital VINE MakeYour Special Event Shine!Book your private gathering now in one of four fabulous PrivateDining Rooms for a lunch or a dinner your guests will neverforget!

CP Gallery: Seats 42 or 70 standingCP Chamber: Intimate gatherings or small parties for up to 18guestsCV Cellar: Seats up to 14 in an intimate wine and dine settingCV Four Seasons Room: Seats up to 30 in a glassed sunroomwith fireplace

Reservations fill quickly, so make sure you call or click below toreserve the date for your event.

Call Scott Arnold at 517-377-VINE to book your special event atCapital VINE.Call Scott at 517-37-PRIME or click the button below to book anevent at Capital Prime.

HOURSMon-Thur: 4pm-10pm

Fri: 4pm-11pm

Sat: 2pm-11pm

Sun: 2pm-9pm

(517) 37PRIME

HOURSMon-Thur: 11:30am-10pm

Fri: 11:30am-12am

Sat: 10am-12am

BRUNCH Sat-Sun: 10am-3pm

TAKING RESERVATIONS

517-377-VINE