Wine Maker’s Dinner Returns to Del Mar

Bistro 39 at the Hilton Garden Inn, San Diego/ Del Mar to Host Event

SAN DIEGO, Calif (May 19, 2010) – Stanger Vineyards and Bistro 39 Exec

utive Chef, Larry DiFolco are teaming up to present a five course Paso Robles Winemaker’s Dinner, June 10 at the Bistro 39 ballroom, attached to the Hilton Garden Inn, San Diego/ Del Mar. A reception will begin at 6:30 PM, while the dinner will begin promptly at 7:00 PM. The Paso Robles Winemaker’s dinner runs $39++ per person.

“This is a great opportunity to taste the finest wines of Paso Robles Ranch,” said Kelleigh Canty, the wine representative who put this event together. “Each of the Stanger Varietals are 100 percent estate grown and nothing is added. That is extremely rare to have 100 percent pure varietals. However, at Stanger, it is the norm because we need not tempt the gods.”

“We have specifically selected foods to bring out the flavor of the Stanger Library Reserve Wines,” said Larry DiFolco. “The Lamb T-bone with a Tempranillo Reduction will really complement the Stanger Vineyards Tempranillo. Also, the Grilled Hanger Steaks with Chimichurri will be fantastic with the Stanger Vineyards Cabernet Sauvignon.”

The evening will begin with a Mumm Napa Cuvee Sparkling Wine. The first course will feature a shrimp and scallop kabob with fresh ginger and orange glaze paired with Paso Robles Winery and Vineyards Viognier. The second course will present a lamb T-bone with a Tempranillo reduction complemented perfectly with the STANGER Vineyards Tempranillo. The third course will delight taste buds with Chicken Mole and STANGER Vineyards Syrah. The fourth course will feature a grilled hanger steak with chimichurri and STANGER Vineyards Cabernet Sauvignon. To end the evening, Chef Larry will serve his chocolate hazelnut cake along with the Pasovino Port-style wine.

Wine Maker’s Dinner Menu

Mumm Napa Cuvee Sparkling Wine Reception

Paso Robles Winery and Vineyards Viognier Shrimp and Scallop kabob with fresh ginger and orange glaze *

STANGER Vineyards Tempranillo Lamb T-bone with Tempranillo reduction* STANGER Vineyards Syrah Chicken Mole*

STANGER Vineyards Cabernet Sauvignon Grilled hanger steaks with chimichurri*

PASOVINO Port-Style Wine Chocolate Hazelnut Cake

*Seasonal grilled vegetables and Lemon and herb couscous will be served throughout the dinner.

Bob Rauch, Managing Partner of the Hilton Campus San Diego will serve as Master of Ceremonies. JP French, General and Vineyard Manager, will also be there to discuss the wines.

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