Tuesday, February 4, 2014

Summit February Wine Dinner Highlights Fess Parker Wines

Bob Campbell is a wine author, educator and international wine judge. He will visit the Summit Restaurant February 20 for a dinner featuring a wonderful selection of wine from Fess Parker Winery of Los Olivos, California.

Fess Parker Winery - family owned and operated - is celebrating its 25th anniversary this year. Bob will bring a sample of these fine wines, chosen to complement the five-course dinner prepared by Summit Executive Chef Sean Kagy and his team of Midwest Culinary Institute students.

The festivities begin at 6:30 p.m. No need to rush as we provide free valet parking. The cost is $60 per person plus tax & gratuity.

Fess Parker Viognier with Apple, Citrus, Mozzarella, Cream, Butter & Puff Pastry.

First Course
2012 Fess Parker Santa Barbara Chardonnay with Crab, Avocado, Haricots Verts, Endive & Frisee.

Second Course
2010 Fess Parker Santa Rita Pinot Noir with Duck, White Bean Cassoulet & Swiss Chard.

Third Course
2010 Fess Parker Big Easy and 2009 Epiphany Revelation Red with Filet Mignon, Yukon Gold Hash, Prosciutto & Creamed Spinach.

Fourth Course
Lot 90 Fess Parker Frontier Red with Chocolate & Cherry.

No comments: