The Tasting Menu

Left to right: Alex Bussen, Cook, Chris Detar, Executive Sous Chef, Po Yi Chen, Cook, Matthew Gilbert, Executive Chef & Director of Food & Beverage Operations, Kudzai Longa Masiyiwa, Cook, Nelson Guererro Parra, & Ana Gomez, Cook. 

1000 POINTS
Medinah Country Club
Photography by Nick Novelli

On June 12th in the summer of 2025, a very special One Thousand Point Wine Dinner was hosted at Medinah Country Club in Medinah, Illinois. The evening was nothing short of extraordinary, as the club welcomed members and guests to a rare opportunity to savor wines of impeccable pedigree, ten perfectly scored 100-point wines, each contributing to a total of 1,000 points of critical acclaim.

As members gathered and the summer sun began to sink low in the sky, the dining room buzzed with anticipation, glasses were filled, and conversations flowed. At the heart of the event were Executive Chef Matthew Gilbert and Beverage Manager Taylor Nissen, whose culinary artistry and sommelier-trained passion transformed the dinner into a seamless journey of taste, texture, aroma, and artistry.

The menu, meticulously designed by Chef Matt alongside Chef Chris Detar and Chef Michael Spiewak, paired each unique course to accentuate the nuances of these wines that scored 100 points from renowned industry critics.

From a delicate seafood starter that teased the palate to bold, layered meat-inclusive entrées, the Chef’s creations struck a perfect balance between innovation and timeless elegance. Intriguing ingredients from all of our planet’s continents came together in a unique way to tell the story of the journey through this wine experience.

The wines themselves narrated stories of heritage and craftsmanship that few have the chance to experience in one single evening. Together, they created a symphony of flavors, with each sip enhancing the appreciation for the accompanying dishes.

Taylor Nissen, a level two certified sommelier from the Court of Master Sommeliers and maestro of all things libation, spent half a decade collecting this exceptional multiplicity of wines for an occasion just such as this. Under his attention came the opportunity to host a dinner of this rarity; all that was missing was the catalyst.

The impetus for Medinah’s first One Thousand Point Wine Dinner came from one of its most beloved members, Mr. Raj Rathi. Rathi, a passionate enthusiast of both fine wine and interpersonal camaraderie, approached Chef and Taylor together a year in advance to pitch an audacious idea, the seed from which this landmark dinner grew.

And success on both fronts it was. Beyond the remarkable food and wine, the evening was about connection—the joy of gathering and sharing in something truly special.

Laughter and conversation filled the room, growing louder as the evening waned, reminding everyone that the true magic of such occasions lies not only in what is served but also in the sense of community they foster.

From a performance point of view, a group of eight chefs and 18 service team members gave their all to bring it home. Under the watchful eyes of service leaders Michael Boschert and Amanda Eigenbauer, white-glove service was the order of the evening, and no detail was left unattended.

As you read on, we invite you to relive the spirit of that night through the delicious recipes that follow. May they inspire your own gatherings and carry forward the celebration that defined this remarkable dinner.  ~ By Diana DeLucia
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Taylor Nissen, Beverage Manager with Matthew Gilbert, Executive Chef & Director of Food & Beverage Operations.
Image courtesy Medinah Country Club.

Full Story with Recipes and Wines can be found in the current edition of Golf Kitchen Magazine.