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Venue 252 Presents: A Winemaker Dinner With William Rose Wines
June 27, 2017 @ 5:30 pm - 8:30 pm
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VENUE 252 PRESENTS
A WINEMAKER DINNER WITH WILLIAM ROSE WINES
JUNE 27, 5:30 P.M. SOCIAL, 6:30 P.M. DINNER
Join us on Tuesday, June 27th for SEVEN courses from a one-night-only menu of exceptional wine and food pairings from Winemaker Mark Nicholl of William Rose Wines and Venue 252 Chef Kevin Ables. Mark and Kevin have collaborated to create a menu that best showcases the wines. Learn about the wine and food as they present each course and share their personal stories.
Dinner is $65 per person. Due to the intimate nature of this event, seating is limited to 48 guests.
There will be some surprises, but this is a sample of what will be served:
- 2015 Riesling paired with Smoked Trout Rillettes
- 2016 Prohibition Rosé paired with Chioggia Beets, Fried Mint and Lemon & Goat Cheese Mousse
- 2016 Pinot Gris paired with Alaskan Halibut and Steamed Napa Cabbage Rolls with Wild Mushrooms
- 2016 Nouveau Pinot paired with Sable Fish with Eggplant Pulp, Arugula, Bacon and a Beurre Blanc Sauce
- 2015 Clonal Select 777 Pinot paired with Roast Ribeye with Potatoes, Pine Nuts and Mole Sauce
ABOUT WINEMAKER MARK NICHOLL
After 20 years and more than 30 vintages, and an honors degree in oenology from the prestigious University of Adelaide in Australia, Mark has drawn on a wide range of old and new grape-growing and winemaking techniques.
“My style of winemaking is a mélange of New and Old World techniques. My desire is to produce wine in a way that reflects the fruit that the vineyard and season has provided. I am an avid ‘foodie’ and a ‘want-to-be-chef,’ so wines that are food-friendly are important to me. My goal is to achieve a style of approachable food-friendly wine that is balanced and cellar-worthy.”
ABOUT CHEF KEVIN ABLES
After working every job, from dishwasher to executive chef, and earning a culinary degree from the Le Cordon Bleu College of Culinary Arts in California, Kevin knows his way around a kitchen.
“My style of food is Modern American Cuisine — organic-based, farm-to-table, seafood-driven combinations with fresh, local fruits and vegetables. I consider myself fortunate to have worked with many great mentors in the industry who are setting food trends. With every challenge that Mother Nature provides, there is a new opportunity to create something unique and wonderful.”