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When

Occurs on Saturday March 9 2019

Approximate running time: 2 hours

Venue

Encore Room Large Rounds 8 Per Table
7701 W. Paradise Lane
Peoria AZ 85382

Performance Notes

× An entertaining evening with The Count of Buena Vista!

Please join Chef Erik Angelo and his team for an exceptional night of wines from the acclaimed Buena Vista Winery. This historic Sonoma winery has a rich history, which you'll learn about first hand from The Count of Buena Vista! In 1846, six years prior to moving to Sonoma and planting the first of Buena Vista's vines, The Count settled in San Diego, where he was the city's first sheriff, then the first marshall. George Weber has dedicated himself to the history of The Count and completely personifies this larger than life character. This 4-Course dinner includes a 1/2-hour cocktail portion to ensure every guest gets the chance to personal meet The Count. This dinner will be just as much about wine and food as dinner theater! Chef Erik will be crafting a 4-course pairing menu to complement each wine. Expect a fantastic evening on wine, cuisine, entertainment from The Count and insights from Chef Erik. Seating for this event is limited to 75 people, please register using the link below!

Each selection will be paired with its own wine inspired dinner course, prepared by Chef Erik Angelo. Prior to creating a menu, each wine is tasted and reviewed and then he 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 Erik delights attendees with a detailed account of the pairing concept and cooking techniques that create each course. Expect a fabulous evening of wine, food & educational insights!

Welcome Reception + Passed Hors D’oeuvres: 6:00 – 6:30pm Crab and Mango Cucumber Salad Filo Cups Paired With JCB

Wine & Dinner Menu 6:30pm: Course 2 Honey Spice Salmon and Asparagus Paired with North Coast Chardonnay

Course 3 Bourbon Maple Braised Short Rib Carrot and Potato Puree with Wild Mushroom and Celery Leaf Salad Paired with North Coast Cabernet

Course 4 Poached Pear with Cinnamon-Vanilla Whipped Cream And Honey Vanilla Wafer Crisp Paired with the Count

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