International Wine Dinner with Broadbent Selections

December 12, 2017 (Tue)
6:30 PM - 9:00 PM

Bin 54 Steak & Cellar
1201 Raleigh Rd.
Chapel Hill, NC 27517

View Map  |   919-969-1155

Cost: $125 per guest

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Wine     Tasting (sit down)     Sit Down Dinner     Food    

Bin 54 Steak and Cellar cordially invites you to join us for our final wine dinner of 2018! Join us this December for a 5-course trip around the vineyards of the world with Broadbent Selections. Founded in 1996 Broadbent focuses on family-owned wineries spanning the continents with personality and stories, and on wines that come from the heart. Quality and character are their absolutes! Broadbent representative Max Kast will lead our journey through his hand-selected bottles. Accompanying each international selection, Executive Chef Kevin Draper will curate Bin 54 flavors that showcase techniques, ingredients, and culinary style that reflect the food culture of the origins of the paired Broadbent Selection. Come start the holidays a little early with us (and possibly do some last minute holiday shopping for your favorite wine lover) at 6:30pm on Tuesday, December 12th in the beautiful Bin 54 Solarium. Seats are limited, so be sure to reserve by phone at (919) 969-1155. $125 plus tax & gratuity.


The Menu

Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce
paired with Huber, Grüner Veltliner “Terrassen” 2016

Winter Salad with Blood Orange Shrub Dressing
baby kale, wood roasted root veg, toasted butternut squash seeds
paired with A.A. Badenhorst, Swartland Chenin Blanc "Secateurs” 2016

Pork Belly Acorn Squash Sopaipillas
trumpet mushrooms, swiss chard, local chevre, natural jus
paired with De Martino, Cinsault “Gallardia” 2016

Grilled Venison Chop
apple and walnut farro, parsnip puree, red beet, rosemary-tamarind sauce
paired with A.A. Badenhorst, Swartland Family Red Blend 2014

Flat Iron Roulade with Black Garlic and Shallots
whipped blue cheese potatoes, asparagus, red wine demi glace
paired with Chateau Musar, Bekaa Valley Red 2009

Pain D'Epice Millefeuille
caramelized white chocolate mousse, fire roasted chestnuts, cocoa nibs, dried cherry puree
paired with Quinta do Crasto, Douro 2012