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Local Event Premier Host
Cost: 5-Course Winemaker Dinner $100/person (excludes tax & 18% gratuity)
Don't miss this perfect holiday event, featuring 4 different Champagnes from Thiénot!
After a very lengthy construction, La Costa Wine Co. now has a new, functional parking lot and lovely patio! We'll be taking advantage of our warm fall weather, by hosting this dinner outside on the patio. The patio does have multiple heaters and is sheltered from western breezes. *Please note, in the event of rain, this dinner will be moved indoors. *Please note, in the event of rain, this dinner will be moved indoors.
For our December dinner, we're excited to announce the return of presenter Olivier Tonnerre, who will present selections from Champagne house, Thiénot! Thiénot is a family run champagne house, which started in 1985 by patriarch Alain Thiénot. This dinner will feature 4 champagne selections, including a very special vintage blanc de noir. Each selection will be paired with a dinner course, plus dessert. You won't want to miss this fantastic evening of bubbles, food and libations!
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 and educational insights! Please see below for additional dinner details and a registration link.
Champagne + Dinner Menu:
NV Thiénot Brut
Steak Tartare with Shallot, Egg Yolk, Caper, Cornichon and Served with Black Truffle Olive Oil Dressed Arugula and Puff Pastry Crostini
NV Thiénot Brut Rose
Lump Crab + Shrimp Croissant Bread Pudding with Shitake + Leek Brandy Flambe. Topped with Lobster-Vanilla Cream Reduction and Fresh Chive
NV Thiénot Blanc de Blanc
Gouda Stuffed Chicken Breast Wrapped in Prosciutto and Topped with Herbed Panko and Chef Erin's Maple Bourbon Bacon Jam + Brie Cream Drizzle. Served with Wild Rice + Couscous Mélange and Haricot Vert in Lemon-Yuzu Beurre Blanc
2010 Garance Thiénot Blanc de Rouges
Savory Herbs de Provence Crepe with Minced Pork Loin, Dried Apricot, Leek and Wild Mushroom. Topped with Gruyere Mornay sauce and Served with Brown Butter Russet + Parsnip Puree
Complimentary Dessert
5-Course Champagne Dinner $100 (Excludes Tax & 18% Gratuity)
Hosted by
Wine Pairs Events & Catering
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