Summer Sparkling Wine Dinner at Arugula
Name:
Summer Sparkling Wine Dinner at Arugula
Date:
August 9, 2016
Time:
6:30 PM - 9:00 PM MDT
Event Description:
Join us during the height of the Boulder farm season for an enchanting mid-summer feast paired with 5 diverse sparkling wines from Italy, France and California. You won’t find any still wines on this pairing menu!
For generations, sparkling wines have been enjoyed as a way to celebrate meaningful occasions and events in our lives, but rarely do we take the time to explore of their versatility with food. We will delve into the different sparkling styles from around the world with Sommelier William Davis, of Wilson Daniels Fine Wine Importer who will share his insider knowledge about this vast genre of wine. Chefs Alec Schuler and Sven Hedenas will showcase their gastronomic creativity with a unique 5-course menu that will heighten your culinary senses.
The cost is $50/person for dinner, with an additional $39/person for the wines (+ tax and tip).
Reservations are required. Please call 303.443.5100.
THE MENU
For generations, sparkling wines have been enjoyed as a way to celebrate meaningful occasions and events in our lives, but rarely do we take the time to explore of their versatility with food. We will delve into the different sparkling styles from around the world with Sommelier William Davis, of Wilson Daniels Fine Wine Importer who will share his insider knowledge about this vast genre of wine. Chefs Alec Schuler and Sven Hedenas will showcase their gastronomic creativity with a unique 5-course menu that will heighten your culinary senses.
The cost is $50/person for dinner, with an additional $39/person for the wines (+ tax and tip).
Reservations are required. Please call 303.443.5100.
THE MENU
Watermelon and lemon cucumber salad with prosciutto, lovage and almond aioli
Pierre Sparr, Crémant d'Alsace, Brut Reserve, France, NV (80% Pinot Blanc, 20% Pinot Auxerrois)
Seared sea scallop, strawberry risotto, mint-fennel salad, charred green onion and
Pierre Sparr, Crémant d'Alsace, Brut Reserve, France, NV (80% Pinot Blanc, 20% Pinot Auxerrois)
Seared sea scallop, strawberry risotto, mint-fennel salad, charred green onion and
Cyprus black lava sea salt
Buglioni, Il Vigliacco Spumante Brut Rosé, Valpolicella, Italy, 2012 (100% Molinara)
Veal bone marrow, oyster mushroom-taleggio bruchetta, kale chips, carrot
Buglioni, Il Vigliacco Spumante Brut Rosé, Valpolicella, Italy, 2012 (100% Molinara)
Veal bone marrow, oyster mushroom-taleggio bruchetta, kale chips, carrot
and zucchini spiral “spaghetti”
Gosset, Champagne Brut Excellence, NV, France (45% Pinot Noir, 36% Chardonnay, 19% Pinot Meunier)
Spice marinated butter poached pork loin, green bean-corn salsa, sweet potato purée
Gosset, Champagne Brut Excellence, NV, France (45% Pinot Noir, 36% Chardonnay, 19% Pinot Meunier)
Spice marinated butter poached pork loin, green bean-corn salsa, sweet potato purée
and toasted goat cheese
Schramsberg, Blanc de Noirs, North Coast, CA 2011 (89% Pinot Noir, 11% Chardonnay)
Grilled western slope peach, raspberries, fresh basil, honeyed hazelnuts and rosewater
Schramsberg, Blanc de Noirs, North Coast, CA 2011 (89% Pinot Noir, 11% Chardonnay)
Grilled western slope peach, raspberries, fresh basil, honeyed hazelnuts and rosewater
whipped mascarpone
Elvio Cogno, Moscato d'Asti, Italy, 2013 (100% Moscato)
Elvio Cogno, Moscato d'Asti, Italy, 2013 (100% Moscato)
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