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Hess Around the World Wine Dinner
With Jason Stickley,
Senior Regional Manager, Southwest Division
Hess Collection Winery and Hess Family Estates
Yia Yia’s Eurobistro
April 23 • 7 p.m.
Cost: $140
Reception
Hors D’oeuvres passed butler-style to include Diver Scallop
with Pickled Watermelon Radish and Spring Onion Soubise
Hess Lake County Sauvignon Blanc
First Course
Crab Cake “Caesar” with Romaine-Anchovy Vinaigrette,
Garlic Chips, Lemon Gastrique and Micro Arugula
Glen Carlou Chardonnay, South Africa
Second Course
Potato Gnocchi with Aged Pecorino, Lightly Smoked Duck Breast,
Truffled-Parsley Jus and Balsamico
Brancaia Tre, Tuscany
Third Course
Roasted Lamb Chop with Wilted Local Swiss chard
and a Pomegranate-Pistachio Chutney
Peter Lehman Shiraz, Australia
Fourth Course
Salt Crusted-Roasted Kansas Rib eye with Lentil-Sweet
Corn-Chanterelle Ragout, and Fourme D'Ambert Fonduta
Hess Collection Cabernet Sauvignon
Dessert
Dark Chocolate Semifreddo with Warm Bitter Cherry Frittos
Bodega Colome Malbec, Argentina
Merryvale/Starmont Wine Dinner
With Winemaker Graham Wehmeier & B.J. Valencia,
Central Division Director of Sales
Hilton Airport Wichita
April 23 • 7 p.m.
Cost: $120
Reception
Caviar and Shrimp Cocktail stations to include Caviar, Salmon and Shrimp along with assorted accompaniments, Olives, Tapenade, Baguettes and Toast points
2008 Starmont By Merryvale Sauvignon Blanc
Fish Course
Frutti Di Mare Ensalda with Ahi Tuna and Butter-poached
Scallop with Ginger and Wakame Salad
2007 Starmont by Merryvale Chardonnay
First Course
Portabella Mushroom Ravioli atop a Wild Mushroom Ragout
2008 Merryvale Carneros Pinot Noir
Entrée
Roasted Center-cut Tenderloin with Sun-dried Cherry Demi glace,
Bleu cheese Risotto and Oven-roasted Medley of
Asparagus, Carrots, Leeks and Fennel
2006 Merryvale Napa Cabernet Sauvignon
Cheese Course
Assorted Gourmet Cheeses
2007 Starmont by Merryvale Cabernet Sauvignon
Dessert
Chocolate Decadence Torte with Pistachio Gelato
Coffee and Tea
Trinchero Family Estates Wine Dinner
With John Edgerly,
CSW,
Senior Regional Manager, Premium Wine Portfolio
Hereford House @
Terradyne Country Club
April 23 • 7 p.m.
Cost: $120
Reception
Hors D’oeuvres passed butler-style including Beef Carpaccio
topped with Spicy mustard, Capers and Red onion on Crostini
and Shrimp Bruschetta topped with melted Gorgonzola, Tomato and Basil and finished with Olive oil and Balsamic vinaigrette on Crostini
Trinchero Mary’s Sauvignon Blanc
Salad Course
Fresh Endive Salad topped with Granny Smith apples, Feta cheese, Avocado and Walnuts with a homemade Vinaigrette
Napa Cellars Chardonnay
First Course
Potato and Crab-crusted Ono fish seared and topped with Leeks and served with Basil beurre blanc sauce and Mint Tomato Couscous
Trinchero Chicken Ranch Merlot
Entree
Peppercorn-crusted Tenderloin served w/Shiitake mushroom wine sauce and accompanied by Herb butter Potatoes and fresh Asparagus
Chicken Ranch Cabernet
Napa Reserve Meritage
Dessert
Dark chocolate Mousse Cake topped with fresh Raspberry
Terra D' Oro Zinfandel Port
Coffee and Tea
