Join us for an evening of festive pairings and exceptional wines, perfect for the holidays!
Please join Chef Erin Sealy at her Orange County pop-up dinner location, Salt Creek Wine Co. in Laguna Niguel, for an unforgettable evening. We'll be pouring 6 wines, each perfect for you holiday table and celebrations. Chef Erin will be preparing a menu with a festive theme to get you in the holiday spirit. We'll also be celebrating Bob & Heidi as they finalize the sale of Salt Creek Wine Co. Expect a great night of wine, paired courses, and holiday cheer!
Each selection will be paired with its own wine inspired dinner course, prepared by Chef Erin Sealy. Chef Erin specializes in pairing food with wine, with a slightly different approach than most. Prior to creating a menu, each wine is tasted and reviewed and then she creates a food pairing, highlighting the nuances of each wine. This concept creates a dinner and pairing experience with layers of complexity and unique creations which exemplify the enjoyment of each wine. With a passion for food and wine, Chef Erin delights attendees with a detailed account of the pairing concept and cooking techniques that create each course. Expect a fabulous evening of wine, food & educational insights!
Wine & Dinner Menu:
NV Reserve de Sours Cremant Sparkling Wine
Lemon Zest Ricotta and Sour Cherry + Rosemary Preserves Tartelette with Brown Butter Crust on Baby Arugula
2016 The 75 Wine Company Tuck Beckstoffer Napa Valley Sauvignon Blanc
Cranberry + Pomegranate Cider Brined Shaved Turkey Breast with Crimini Puree, Fresh Spinach and Lemon Butter Drizzle on Caper Butter Toasted Baguette
2013 Iron Horse Green Valley Pinot Noir
Cranberry + Brie Stuffed Pork Loin Wrapped in Prosciutto on Creamy Romano + Wild Mushroom Polenta with Smoked Mozzarella Drizzle and Fresh Watercress
2015 Trig Point Diamond Dust Vineyard Cabernet
Spice Rubbed Slow Roasted + Broiled Shredded Pork Belly on Arugula + Pistachio Linguini Dressed in Mascarpone + Butternut Squash Puree. Garnished with Chopped Arugula and Roasted Chestnut
2015 Venge Vineyards Scout's Honor Red Blend
Slow Roasted Beef Short Rib in Blackberry + Bitter Chocolate Au Jus Reduction with Blue Cheese + Caramelized Red Onion Mashed Red Skins and Rosemary Braised Shallot + Portobello
NV Fronsecca 10 Year Tawny Port
Lavender-Vanilla Crème Brûlée with Lilikoi Caramelized Sugar Crust & Maple Fig Shortbread in Warm Pumpkin Caramel Dipping Sauce
6-Course Wine Dinner $85/person (excludes tax & 18% gratuity)
Upon successful registration, your provided credit card will be charged and you will receive an auto-confirmation email immediately. Please be sure to register each person in your party. RSVPs are required for all events. Please use the link below to register. For any questions, please contact Erin at firstname.lastname@example.org or 619.823.3541
For other events and Pop-Up Dinners with Chef Erin, please visit our website &
Though we cannot guarantee special requests for menu changes, please contact us (email/phone above) if you have any food allergies or special considerations and we'll do our best to accommodate!
There is a 48-hour full-refund policy. We apologize that cancellations within 48 hours of the event cannot be refunded and cards will be charged for the full amount of the reservation.