Comforting dinner comes to Centerville
The Centerville location of a popular chain of restaurants is planning a dinner to bring comfort to a cold winter month.
The Cooper’s Hawk Winery & Restaurant is hosting the Cozy Bits by Candlelight Wine Club Dinner, at which delicious food will be paired with the wine that will best enhance the course. The menu is hearty, perfect for a frosty night.
Diners can start their evening with a Winter White wine, and toasted sourdough bread served with baked goat cheese and preserves made of butternut squash. A Winter minestrone soup is next, served with shaved parmesan cheese, and basil flatbread crackers. A Hugge Cabernet is the wine paired with the appetizers.
The main course is a staple of English cooking, shepherd’s pie, but an elevated version. This pie will be made with braised beef served with caramelized carrots, a garlic-cauliflower mash, and crispy Brussel sprouts. The wine for this course is Vin Noir, the restaurant’s January Wine of the Month.
Dessert is a pretzel crunch covered with triple chocolate, flavored with “Hot Chocolate” Cremeux burnt marshmallow. The wine is Vin Chocolat Noir.
The dinner is scheduled for January 14 at 7.00 pm at Cooper’s Hawk, 5220 Cornerstone North Boulevard. Wine club members will be given a gift to take home to keep them warm: a velvety Cooper’s Hawk blanket. The fee for the dinner is $79, which includes the tax and gratuity. When they plan events like this, organizers may use flyer printing to create a menu.
The Cooper’s Hawk Winery & Restaurant is hosting the Cozy Bits by Candlelight Wine Club Dinner, at which delicious food will be paired with the wine that will best enhance the course. The menu is hearty, perfect for a frosty night.
Diners can start their evening with a Winter White wine, and toasted sourdough bread served with baked goat cheese and preserves made of butternut squash. A Winter minestrone soup is next, served with shaved parmesan cheese, and basil flatbread crackers. A Hugge Cabernet is the wine paired with the appetizers.
The main course is a staple of English cooking, shepherd’s pie, but an elevated version. This pie will be made with braised beef served with caramelized carrots, a garlic-cauliflower mash, and crispy Brussel sprouts. The wine for this course is Vin Noir, the restaurant’s January Wine of the Month.
Dessert is a pretzel crunch covered with triple chocolate, flavored with “Hot Chocolate” Cremeux burnt marshmallow. The wine is Vin Chocolat Noir.
The dinner is scheduled for January 14 at 7.00 pm at Cooper’s Hawk, 5220 Cornerstone North Boulevard. Wine club members will be given a gift to take home to keep them warm: a velvety Cooper’s Hawk blanket. The fee for the dinner is $79, which includes the tax and gratuity. When they plan events like this, organizers may use flyer printing to create a menu.