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Cooking to Crush Cancer Wine Dinner w/ Celebrity Chef Patrice Olivon

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November 15, 2019 (Fri)
6:00 PM - 10:00 PM

Stone Tower Winery
19925 Hogback Mountain Rd,
Leesburg, VA 20175

View Map  |   703-835-4346

Cost: $150 per person (appetizers, 5-course meal, up to 8 wines)

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Wine     Tasting (sit down)     Charity Fundraiser     Celebrity Chefs    
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5 Courses, 8 Wines, A Chef to 3 Presidents - for ONE Great Cause!

An elegant evening with former White House & French Embassy Chef Patrice Olivon Awaits

Canines-N-Kids Foundation invites you to join us on Friday, November 15th (6:00-10:00 PM), at spectacular Stone Tower Winery in Leesburg, Virginia for a once-in-a-lifetime evening! Chef Patrice Olivon, former White House Chef under three presidents, Executive Chef at the French Embassy, and creator of Cooking Live, has prepared a fantastic, innovative French-inspired feast, which will be paired with wines from the cellars of Stone Tower Winery.  Chef Olivon and Stone Tower's Winemaker will introduce each course and wine pairing. Ferrari of Washington is our Title Sponsor!

The evening will be capped off with a small silent auction, featuring a Ferrari Experience weekend, and proceeds go to Canines-N-Kids Foundation's mission to put an end to cancers kids & man's best friend BOTH develop. (www.caninesnkids.org)

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COOKING TO CRUSH CANCER MENU

Canapés

Smoked Salmon on Baguette

Profiterole filled with Ratatouille

Goat Cheese on Skewer with Toasted Walnut

Paired with Sparking Wild Boar Brut Rose, 2017 Wild Boar Pinot Noir, 2018 Wild Boar Chardonnay

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Dinner Features

Duck Foie Gras Terrine

Sweet Pickled Onion

Baby Arugula with Radishes

Toasted Brioche

Paired with 2017 Estate Chardonnay 


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Paupiette of Sole with Wild Scallop Mousse

Duxelles of Mushroom

White Wine Sauce

Paired with 2017 Estate Sauvignon Blanc 

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Roasted Pheasant Breast

and Braised Pheasant Leg Sauce Grand Veneur

Carrot Purée and French Green Beans

Paired with 2016 Wild Boar Petit Verdot​​​​​​​

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Warm Blue Cheese Croquette

Spicy Candied Honey Pecans

Garnished with Baby Arugula

Paired with 2016 Estate Hogback Mountain

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Dessert

Warm Apple Tart topped with

Cinnamon Ice Cream and Butterscotch Caramel Syrup

Paired with Wild Boar Blanc De Noirs​​​​​​​​​​​​​​​​​​​​​

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