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LAS OLAS WINE & FOOD FESTIVAL
Winemaker’s Dinner featuring Pietro Morelli of Zonin on Thursday, April 28th 7:00 pm
$120.00 per person not including tax & gratuity.
FOR RESERVATIONS CALL: 954-523-5767
LAS OLAS WINE & FOOD FESTIVAL
Winemaker’s Dinner featuring Lars Leicht of Castello Banfi on Thursday, April 28th 7:00 pm
$125.00 per person not including tax & gratuity.
FOR RESERVATIONS CALL: 954-766-8700
LAS OLAS WINE & FOOD FESTIVAL
Tequila Dinner featuring Orfilio Quintero of Tequila Herradura on Thursday, April 28th 7 pm. $85.00 All-inclusive.
FOR RESERVATIONS CALL: 954-525-9001
LAS OLAS WINE & FOOD FESTIVAL
Winemaker’s Dinner featuring Jim Bernau of
Willamette Valley Vineyards on Thursday, April 28th 7:00 pm
$95.00 per person not including tax & gratuity.
FOR RESERVATIONS CALL: 954-761-7920
Publix Apron’s Cooking School & Willamette Valley Vineyards Dinner & Wine Pairing on Wednesday, April 27th, 2011 at 6:30pm
Pairing Topics / Demonstration / $45.00
INSTRUCTOR – Winemaker Jim Bernau
Publix at Plantation
1181 S. University Dr | Plantation, Florida 33324 | Cooking School: 954-577-4264
To see individual menus with links to review the wine and tequila pairings, please click the Restaurant & Chef link!
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After helping friends and family apply the practice to their lives, she witnessed their dreams and visions begin to come to fruition as well. After 5 years, she decided to study for her Feng Shui certification and begin a new career; working for herself and for the betterment of others. Studying under Michelle Luongo of the East Coast Academy of Feng Shui, Valerie received her certification in 2010.
Valerie is a graduate of Florida International University with a Bachelors in Spanish and is a member of RESA (Real Estate Staging Association).
Posted in Connections and Events by on April 17th, 2011 at 3:49 pm.
One of my favorite cooking classes is with Chef Bil Mitchell at Publix’ s Plantation cooking school. Here is a great pairing dinner with founder/winemaker Jim Bernau during the Las Olas Wine & Food Festival. Check it out!
CLASS TYPE / FORMAT / COST – Pairing Topics / Demonstration / $45
INSTRUCTOR – Winemaker Jim Bernau | DATE & TIME – Apr 27, 2011 at 6:30 p.m.
Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch broom and blackberry vines. He planted Pinot Noir, Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand watered the vines with thousands of feet of hose. Numerous classes at UC Davis, and seminars from here to France, sharpened Jim’s viticultural skills and in 1989 he was ready to build his dream–a world class winery in the Willamette Valley—and make cool-climate varietals, especially Pinot Noir, in sufficient quantities to be served and sold in the best restaurants and bottle shops in the world.
A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers,” from Wine Enthusiast MagazineOur approach is to grow, by hand, the highest quality fruit using careful canopy management, and to achieve wines that are truly expressive of the varietal and the place where they are grown. Since we ferment and barrel each vineyard lot separately (sometimes as small as two barrels) we can save the best barrels for single vineyard bottlings and Signature Cuvée. Our stylistic emphasis is on pure varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. The wines are truly a collaborative effort of the entire vineyard and winemaking staff.
The winery and underground cellar are carved into the top of an ancient volcanic flow, the soil red from its oxidized iron content and well-drained. This unique terroir is similar to the red clay soil found in the Grand Cru Pinot Noir vineyards of Romaneé-st-Vivant in Burgundy, where the “soil gives France’s most perfumed, satiny, expensive wine” (Hugh Johnson, World Atlas of Wine).
MENU
First Course | Steamed Thai Curry Mussels | Willamette Valley Vineyards Riesling 2009
Salad | Seared Salmon over Mixed Greens with a Blackberry Filbert Vinaigrette | Willamette Valley Vineyards Whole Cluster Pinot Noir 2009
Entrée | Herb Brined Lamb Loin with Wild Mushroom Risotto | Willamette Valley Vineyards Pinot Noir 2008
Dessert | Rhubarb Pineapple Upside Down Cake | Willamette Valley Vineyards Riesling 2009
Publix at Plantation
1181 S. University Dr | Plantation, Florida 33324 | Cooking School: 954-577-4264
Note: Registrations are made on first-come, first-served basis. Some classes will not be available for online registration. Registrations must be canceled 72 hours in advance for a refund. Publix Apron’s reserves the right to cancel classes not meeting enrollment standards, to change recipes, or to substitute instructors.
Valentino’s & Chef Giovanni Rocchio Present
LAS OLAS WINE & FOOD FESTIVAL Winemaker’s Dinner featuring Pietro Morelli of Zonin
on Thursday, April 28th at 7:00 pm
Reception
Plated Hors d’Oeuvres
Zonin Prosecco
1st Course
Trofi Pasta with Seafood Bolognese
Castello d’Albola Pinot Grigio
2nd Course
Black Bass with Warm Black Truffle Vinaigrette
Principi di Butera Nero d’Avola
3rd Course
Cavatelli di Ricotta with Osso Buco
Poggio Le Coste Barbaresco
4th Course
Braised Short Ribs
Zonin Amarone Della Valpolicella
Dessert
Chef’s Choice with Castello del Poggio Moscato d’Asti
$120.00 per person not including tax & gratuity.
FOR RESERVATIONS CALL: (954) 523-5767
Valentino’s Cucina Italiano• 1145 South Federal Highway• Fort Lauderdale, FL
Tuscan Grill & Chef Luigi Di Meo Present
LAS OLAS WINE & FOOD FESTIVAL
Winemaker’s Dinner Featuring Lars Leicht of Castello Banfi
Thursday, April 28th at 7:00 pm
Aperitivo
Chef’s Pass around
Cuvée Aurora Rosé
Antipasto
Capesante con speck e cannellini, Scallops wrapped with speck served with white cannellini beans
Principessa Gavia Gavi
Pasta
Fettuccine all”uovo e barbabietola, con salsa di funghi porcini e olio tartufato, Homemade beat fettuccini pasta served with wild mushroom sauce and white truffle oil
La Lus Albarossa
Secondi
Medaglioni de vitello alla Genovese con finocchio alla griglia e tocchetti di polenta, Veal medallions served with Genovese sauce, grilled fennel and roasted polenta
Poggio alle Mura Brunello di Montalcino
Dolce
Profitteroli al cioccolato bianco e pizza con nutella alla napoletana, Homemade white chocolate profiteroles and dark chocolate Neapolitan style with mixed berries
Rosa Regale
$125.00 per person not including tax & gratuity. FOR RESERVATIONS CALL: (954) 766.8700
Tuscan Grill • 1105 East Las Olas Boulevard • Fort Lauderdale, FL
YOLO and Chef Peter Boulukos Present
LAS OLAS WINE & FOOD FESTIVAL
Tequila Dinner Featuring Orfilio Quintero of Tequila Herradura
Thursday, April 28th at 7:00 pm
Reception
Herradura Blood O Margarita
1st Course
Sashimi of Halibut layered with Mango, Jalapeno and Lime
Herradura Silver
2nd Course
Quail Marinated with Herradura Reposado, served with Hedge Hog Mushrooms, Foie Gras Tamales and Corn Shoots
Herradura Reposado
3rd Course
Grilled Pound Cake Pineapple Salsa with a Chile-Herradura Anejo Tequila sauce. Topped with Whipped Cream
Herradura Anejo Tequila
$85.00 all-inclusive.
FOR RESERVATIONS CALL: (954) 525-9001
YOLO • 333 EAST LAS OLAS BOULEVARD • Fort Lauderdale, FL
LAS OLAS WINE & FOOD FESTIVAL Winemaker’s Dinner Featuring Jim Bernau of Willamette Valley Vineyards
Thursday, April 28th at 7:00 pm
1st Course
Basil Seared Scallops, Truffle Parsnip Puree
Willamette Valley Vineyards Riesling 2009
2nd Course
Grilled Shrimp, Torn Pasta, Spinach Sauce, Grape Tomatoes
Willamette Valley Vineyards Pinot Gris 2009
3rd Course
Sautéed Yellowtail Snapper, Belly of Garlic Mash, Lemon, Hot Pepper, Cippolini Onion Confit
Willamette Valley Vineyards Chardonnay 2009
4th Course
Veal Tenderloin, Wild Mushroom Ragout
Willamette Valley Vineyards Estate Pinot Noir 2008
5th Course
Chef’s Cheese Selections
Willamette Valley Vineyards Pinot Noir 2008
$95.00 per person not including tax & gratuity. FOR RESERVATIONS CALL: (954)761.7920
Johnny V Restaurant • 625 East Las Olas Boulevard • Fort Lauderdale, FL
Christine Najac is a hospitality PR/Marketing specialist, freelance writer, certified sommelier and the owner of a gourmet food company. Having created two go-to resources for all things food, wine and weekend getaways; Christine and her team at South Florida Food & Wine and South Florida Weekend Getaways bring you delicious food and wine experiences plus fabulous weekend getaway information from Palm Beach to Key West. Christine enthusiastically states “When we write, we write! and rest assured it’s fabulously fantastic”. QuinnProQuo agrees!
Congratulations Christine!!!
To contact Christine about marketing partnerships or to notify us about your events or products, send press releases and inquiries to Christine or visit her blog at South Florida Food and Wine. Peruse some of Christine’s articles here and her published recipes and magazine articles here.
Christine & QuinnProQuo are connected to support JA of South Florida’s Circle of Wise Women as they launch their inaugural food and wine event JA World Uncorked! on 10|30|10.
Posted in Social Media and Wine Dinners by on April 14th, 2011 at 12:00 pm.
Get your tickets now…
Valentino’s & Chef Giovanni Rocchio Present