The Signature Room hosts its first ever dinner with Duckhorn Vineyards on Wednesday, November 14 at 6 p.m. Guests will enjoy a four-course dinner from Executive Chef Cardel Reid paired with five of Duckhorn’s top selling wines. Duckhorn’s Vice President of Winemaking, Neil Bernardi, cohosts the dinner.
The event begins with a reception, highlighting the Goldeneye Sparkling Brut Rosé and passed hors d’oeuvres, including Lobster Arancini, Reblochon Cheese, Seared Foie Gras, and more. A seated dinner follows, featuring dishes such as Seared Sea Scallops with Japanese sweet potato puree, cranberry chardonnay sauce, and a petite salad; Seared Wild Boar Loin with chestnut puree, dark cherries, braised pearl onions, broccolini, and a thyme flower and cherry gastric; Seared Duck Breast with duck confit farro, coriander roasted tricolor carrots, and a hibiscus demi-glace; and Michigan Peach Galette with goat cheese and rosemary ice cream. Each course is served with a different Duckhorn family wine.
Tickets are $150 per person (inclusive of tax and gratuity) and include hors d’oeuvres, a gourmet four-course meal, five distinct Duckhorn wines, and a gift bag. Reservations are limited and can be made by calling 312.280.0472.