Graham Beck Wine Dinner

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Join us for a one-of-a-kind dining experience! ?
The dinner will feature award-winning South African sparkling wines from Graham Beck Winery perfectly-paired with an exclusive menu designed by our executive chef, Jamil Pineda.

With SPECIAL GUESTS Pieter Ferreira from Graham Beck and Clay Farmer from Angela Estates!

About Pieter:
This remarkably gifted and passionate vintner has undoubtedly had a life-long love affair with all things bubbly.
Affectionately known as “Mr Bubbles”, Pieter Ferreira eats, drinks and breathes bubbles! Pieter has been with the team from the very first vintage and has been instrumental in cementing Graham Beck as one of the world’s leading producers of premium Méthode Cap Classique style sparkling wines. Pieter’s love affair with MCC style sparkling wines started early on in his winemaking career. The bubbly bug bit hard and wouldn’t let go as his innate admiration for the universal charm of this challenging style of wine took hold. He credits his microbiology and plant science background with helping him to understand and appreciate the finer nuances of crafting Cap Classique. Numerous vintages in Champagne, France, and other top wine producing regions across the globe have provided plenty of opportunities for Pieter to hone his natural affinity for this specialised and exacting craft.

 Read more --> https://grahambeck.com/the-winemakers/pieter-ferreira

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Menu:

Passed Hors d'Oeurves

Citrus Cured Seabass
On Potato Cake, Salmon Caviar & Micro Cilantro

Stilton Beignets
Spicy Strawberry Jam

Warm Bon-Bon’s of Foie Grass
Wrapped in Philo with Piquillo Pepper & Candied Orange Peel
Sparkling "Brut", Graham Beck, Robertson, ZA, NV

First Course

Pan Seared Diver Scallop
Sweet Pea Coulis, Heirloom Tomato Blue Crab Fondue, & Citrus Beurre Blanc
Sparkling "Brut Rose", Graham Beck, Western Cape, ZA, NV
Sparkling "Brut Rose", Graham Beck, Western Cape, ZA, 2013

Second Course

Provimi Veal Tenderloin Medallions
White Corn and Crawfish Minestrone Edamame, Cannellini Beans,
Roasted Red Pepper and Zucchini Brunoised & Micro Basil
Sparkling, Blanc de Blancs, Brut, Western Cape, ZA, 2014

Third Course

Malaysian Glazed Colorado Lamb Belly
Coriander Spiced-Butternut Squash Pure, Fennel-Scented Toasted-Breadcrumbs, Baby Carrots, Romanesco Broccoli & Pinot Nour Reduction
Pinot Noir, Angela Estate, Dundee, OR, 2015
Pinot Noir, “Abbot Claim Vineyard” Angela Estate, Dundee, OR, 2015

Dessert

Passion Fruit Pandan Tart
Passion Mousse Dome, Passion Pandan Curd in a Crispy Tart Shell
Sparkling, “Bliss Demi Sec, Graham Beck, Western Cape, ZA, N

Event Details

Event Date 10-08-2019 7:00 pm
Individual Price $95 + Tax + Gratuity
Created By Event Coordinator
Location Michael's Wine Cellar
We are no longer accepting registration for this event
Michael's Wine Cellar
1283 S. Tamiami Trail
Sarasota, FL 34239