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Local Event Premier Host
Cost: 5-Course Winemaker Dinner $95/person (excludes tax & 18% gratuity)
lease join us for an evening featuring wines from Bordeaux, presented by French wine expert, Olivier Tonnerre!
For our December dinner, we're very excited to announce an exceptional lineup of wines from Bordeaux paired with holiday fare! We've selected a wonderful variety of wines that will showcase selections from the Right and Left banks of Bordeaux. We'll also feature quintessential Bordeaux offerings, Semillon and Sauternes to round out the dinner. Crowd favorite and French wine guru, Olivier Tonnerre will join us for the evening to chat about these stellar offerings and the Bordeaux region as a whole. You won't want to miss this memorable evening of wine, food and conversation from both Olivier and Chef Erin!
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! Seating is limited. Please see below for additional dinner details and a registration link.
Wine + Dinner Menu:
2016 Chateau Rahoul Graves Blanc
Sauteed Calamari + Trumpet Mushroom in Lemongrass Beurre Blanc with Fresh Pomegranate and Micro Cilantro
2015 Chateau Grand Barail Lamarzelle Figeac St Emilion Grand Cru
Pork Scallopini on Country French Bread with Cranberry-Herb Compound Butter. Topped with Sage Reduction Drizzle and Arugula Salad
2016 Chateau Reysson Haut Medoc Cru Bourgeois
Herbs de Provence + Aged Balsamic Glazed Lollipop Lamb Chop with Edamame + Russet Mash and Wilted Greens in Sauce Tomat
2014 Chateau Belgrave Haut Médoc Grand Cru
Deconstructed Beef Wellington: Prosciutto Wrapped Seared Filet Mignon Topped with Sherry-Chicken Pate Butter on Duxelles-Wild Rice and Puff Pastry Medallion. Served with Balsamic Glazed Brussels Sprouts
2019 Chateau Roumieu Sauternes
Duck Fat Shortbread topped with Gorgonzola + Fig Preserves, Toasted Walnut and Fresh Mint
5-Course Wine Dinner $95 (Excludes Tax & 18% Gratuity)
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Wine Pairs Events & Catering
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