Update: Michael Smith anniversary dinner is all about eight: courses, wines and years

Update: Evidently I subconsciously wanted the Michael Smith anniversary dinner to be held earlier than it was planned, In an earlier version of this post, I reported that the dinner was to be held this month. The actual date of the event is Sunday, July 12, beginning at 6:30 p.m. Apologies to the readers and to the staff at Michael Smith restaurant.

Eight years after opening the sophisticated Michael Smith Restaurant at 1900 Main Street, the co-owners — executive chef Michael Smith and his wife Nancy, the venue’s general manager — are celebrating next month on Sunday, July 12, with a special eight-course meal accompanied by eight different wines.

The anniversary dinner, priced at $125 per person (tax and gratuity are extra), is by reservation only, but Nancy Smith says several spots for the 6:30 p.m. event are still open.

The meal begins with caviar and quail eggs and Charles de Cazanove Brut Champagne, France NV, which is followed by a salad of fresh, locally grown yellow tomatoes, cucumbers, fresh basil and mozzarella served with a Portuguese wine,  Mapreco Vinho Verde, 2014. This, in turn, will be followed by corn seafood chowder (prepared with scallops, mussels, sea urchin purée, calamari and shrimp) with Joli Sentier Mersault, France 2011.

The fourth course will be a Campo Lindo Farms chicken-liver pate, house-made boudin blanc sausage with Vina Robles ‘Roseum’ Rosé, California 2013. Then a dish of seared tuna with fried zucchini blossom, pancetta, and chanterelles  accompanied by phe Path Pinot Noir, California, 2013; the sixth course features Michael Smith’s house-made, ribbon-shaped malfade pasta, smothered in an All’Amatriciana sauce created from sautéed red onion, pancetta and garlic tomato sauce; this dish is served with Apalatagua Envero Carmenere, Chile, 2012.

The seventh — and last savory course of the night — presentation will be Magret duck breast with bing-cherry sauce, sablet potatoes, romenesco broccoli and Auriola Châteauneuf du Pape, France, 2013.

The meal’s finale will be a “summer red fruit plate” combining fresh fruit and zabaglione and served with Charles de Cazanove Brut Rosé Champagne, France NV.

For reservations or questions, call Michael Smith restaurant at 816-842-2202 or e-mail Nancy Smith at nancy@michaelsmithkc.com.