(PRWEB) March 23, 2005
A reception, featuring a 2000 Kistler Chardonnay (Sonoma), begins at 6:30 pm. Dinner follows at 7 pm, starting with smoked breast of duckling with salsify, watercress salad and roasted Portobello mushrooms drizzled with balsamic orange syrup, paired with a 2001 Sanford Santa Rita Hills Pinot Noir from La Rinconada Vineyard (Santa Barbara). A salad of roasted sturgeon, baby spinach, roasted fingerling potatoes, fava beans and rosemary infused with veal jus will be paired with a 2000 Byron Nelson Vineyard Pinot Noir (Santa Maria Valley). Alaskan halibut and foie gras on cabbage chiffonade and wild Oregon mushrooms finished with pinot reduction and white truffle oil, paired with a 2002 pinot noir from Belle Glos Clark and Telephone Vineyards (Santa Maria Valley) will be followed by a course of wild line-caught salmon with black beans, white corn, roasted peppers and chorizo sausage and gazpacho sauce, paired with a 1998 Au Bon Climat Pinot Noir (Santa Maria Valley).
A raspberry-pinot noir sorbet will precede the main course, brine-cured pork tenderloin with wilted baby red chard, braised kohlrabi and pomegranate glaze, paired with a DRC Romanee-St.-Vivant, Marey-Monge (Franc, 1988).
An assortment of baby greens will be served with spring water prior to dessert, a pinot noir gelee in a ÂFrass CanyonÂ chocolate spittoon bucket, paired with a 2002 Fess Parker Bien Nacido Vineyard Pinot Noir (Santa Barbara).
To make this wine dinner even more fun, Executive Chef Don Hamilton, a die hard Pinot fan, is asking guests to bring a bottle of their favorite Pinot Noir. Each guest who would like to get up before the group and expound upon their passion for Pinot, may do so. Whether it's from Carneros, Russian River, Santa Lucia Highland, Santa Barbara, Oregon, or any international country, bring your bottle and share your story ( you might even want to share your wine! )
The cost of this special White Orchid Wine Series dinner is $115 per guest. To make reservations or for more information, please call (775) 689-7300.
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