Delicious event planned in Kent
Wine pairing dinners, once rare, are becoming more common, giving people a chance to learn how to serve the wines that complement the food being served. Such an event is now planned for Kent.
Reds Wine Bar is the organizer of the upcoming "Vintage Elegance: A Five-Star Cellar Wine Dinner Experience." The wines served will be curated and served by the Five-Star Cellar Winery. The winery host will discuss the nuances of each vintage, sharing observations about the craftsmanship and history that make the wine so exceptional.
Chef Wilson has crafted a menu specifically to enhance the wines, concentrating on using seasonal ingredients. The meal, which is a five-course feast, starts with pan-seared scallops served over pumpkin puree, accompanied by cheese ravioli with bacon. The second course is a mash of halibut and cauliflower, while the third is seared salmon sautéed with smoked curry and spinach.
The main course is braised beef cheeks served with polenta, and dessert is pears poached in white wine and a coconut brittle. The organizer warns that they are unable to accommodate allergies of any kind.
The dinner is scheduled for February 17 at 5.00pm, at Reds Wine Bar on Ramsay Way in Kent. Space is limited to 30 people, and tickets are priced at $125 each, which includes gratuity and tax. When special events like this are planned, organizers will often use flyer printing to create a menu for the occasion.
Reds Wine Bar is the organizer of the upcoming "Vintage Elegance: A Five-Star Cellar Wine Dinner Experience." The wines served will be curated and served by the Five-Star Cellar Winery. The winery host will discuss the nuances of each vintage, sharing observations about the craftsmanship and history that make the wine so exceptional.
Chef Wilson has crafted a menu specifically to enhance the wines, concentrating on using seasonal ingredients. The meal, which is a five-course feast, starts with pan-seared scallops served over pumpkin puree, accompanied by cheese ravioli with bacon. The second course is a mash of halibut and cauliflower, while the third is seared salmon sautéed with smoked curry and spinach.
The main course is braised beef cheeks served with polenta, and dessert is pears poached in white wine and a coconut brittle. The organizer warns that they are unable to accommodate allergies of any kind.
The dinner is scheduled for February 17 at 5.00pm, at Reds Wine Bar on Ramsay Way in Kent. Space is limited to 30 people, and tickets are priced at $125 each, which includes gratuity and tax. When special events like this are planned, organizers will often use flyer printing to create a menu for the occasion.