STEP BACK IN TIME AT THE MOSHULU AND ENJOY THE

DESSERT PAIRING MENU …

SAVORING AFTER-DINNER DRINKS

THE AWARD-WINNING RESTAURANT/SHIP MATCHES DESSERTS WITH WINE AND PORT!

Philadelphia, Pa (November 14, 2005) – With close to 200 wines included in the Moshulu’s award-winning wine list and a large section of port and cognac, the Moshulu is going retro and reaching back to the 40’s when after-dinner drinks were an important part of the meal. There is a new Dessert and Wine Pairing Menu where desserts are matched with a wine or port at the Moshulu, the restaurant/ship that is being recognized for its excellent food (Four Diamonds Award from AAA; inclusion in Mobil Dining Guide) and outstanding wine list (Wine Spectator’s Award of Excellence in 2004 and 2005.)

Combining talent on this unique menu are Ernie Rich, Executive Pastry Chef of the Moshulu, and Bill Bergan, general manager/partner. Bergan is enthusiastic about this addition to the dessert menu. “Our guests often ask for advice on the best wines or port to order with a dessert, and we have created a Dessert Pairing Menu to offer recommendations to guests splurging on desserts.” He reflected back on the days of the past. “The idea and importance of the after-dinner drink was part of the culture of the late 1940s. We’re trying to bring that back. Drinks like cognacs and Calvados finish a meal properly. Our new pairing menu will help guests value the uniqueness of the beverages that accompany the menu, which can be just as important as the food itself.”

One basic principle that applies to matching wine with dessert is that the wine should be slightly sweeter than the food. While wine often tastes a little less sweet with food, experimentation is key to finding a savory pairing. The Moshulu offers these suggestions to the perfect finishing touch for a meal:

The Moshulu Offers Dessert Pairing Menu/ Page Two

  • Tahitian Vanilla Crème Brulee, a Roasted Tropical Fruit Gratin is paired with a Dessert Wine, Tokaji Aszu, Hungary, 1999. “Blending the wonderful sweetness of the honey and vanilla is essential in this pairing,” Bergan adds.
  • Frozen Chocolate Parfaitwith Toasted Macadamia Nut and Caramel Ice Cream is paired with a Single-Malt pairing of The Dalmor Cigar Malt.
  • Warm Granny Smith Apple Tart with Spiced Cranberries, Cardamom Ice Cream and Walnut Crisp is suggested with Apple Brandy, Calvados.
  • Tasting of House Made Ice Creams or Sorbets is composed daily. The Moshulu suggests a Sparkling Wine Pairing of Beringer Sparkling White Zinfandel.
  • Chocolate Hazelnut Truffle Torte with Coconut Sorbet, Hazelnut Praline with a Port Pairing; Taylor Fladgate LBV.  
  • Passion Fruit Panna Cotta with Fresh Lime Marinated Berries is paired with Dessert Wine, Dolce, Napa 2000. This is a late harvest Reisling with hints of apricot and honey.
  • Fresh Roasted Sugar Pumpkin Cheesecake with a Pecan Praline Crust and Pomegranate Sorbet is suggested with a Single Malt Bourbon pairing of Knob Creek 8.
  • Chocolate lovers may delight in the smorgasbord of the Grand Chocolate Tasting. This includes a Warm Chocolate Tart, Chocolate Sorbet, Black Magic Cake, Trio of Ganaches, and a Chocolate Surprise. Moshulu suggests a Port Pairing of Port Sandeman’s VAU Vintage 1997.
The Moshulu is open daily for lunch, Sunday buffet brunch, and dinner and permanently docked in Philadelphia on the Penn’s Landing Marina at 401 S. Columbus Boulevard (between Lombard and Pine Streets). Parking is available adjacent to the ship in parking lots provided by Penn’s Landing. For more information about the Moshulu, call 215-923-2500 or visit www.moshulu.com.