Today Media Classic Crooners Progressive Winemakers Dinner

May 15
6:30 pm to 10:30 pm
$150
Location:
Dover Downs Lobby, Liberty Suite, Toppers Spa & Michele's Restaurant
1131 N Dupont Hwy
Dover, DE 19901
302.660.2200
39.189464000000
-75.534847000000
Hosting Chef(s): 
Expert(s): 
Classic Crooners Progressive Winemakers Dinner, 2014 Midatlantic Wine + Food Festival, Delaware

Experience this Rat Pack-themed moveable feast right inside the largest hotel in Delaware. You will be welcomed in the lobby with a glass of bubbly, then be whisked upstairs to one of Dover Downs' most luxurious suites overlooking the racetrack for appetizers and wine, while talking one-on-one with the winemaker while hearing real-life gangster stories from the one and only Jack Falcone. Then you'll be transported to the Balinese-themed Topper’s Spa for your next course. The final stop is the elegant Michele’s Restaurant for dinner and dessert paired with amazing wines and a couple of surprises. This event is sure to please all the senses!
 

NOTE: Select your preferred beneficiary! At the very end of your ticket purchase process, you will be asked to choose whether your purchase supports one or more specific beneficiaries. 10% of your purchase price will go to that beneficiary(ies).

 

Menu

Reception Hors d'oeuvres by Mike Daniels

Grilled Asparagus wrapped Stilton Cheese & Pancetta

Chesapeake Jumbo Lump Crab Bruschetta

Pate de Champagne on toasted Crostini

1st Course by Roshni Mansukhani-Gurnani

Hand Made Potato gnocchi and Lamb Meatball Tasting Spoon

Paired with 2009 Tenuta Il Corno Cornorosso IGT & 2012 Azur Sauvignon Blanc

2nd Course by Eric Nelson

White Corn, Dungeness Crab & Leek Chowder with Carlton Farms Bacon

Paired with 2012 Hook & Ladder Russian River Chardonnay & 2013 Sula Chenin Blanc

3rd Course by Joncarl Lachman

Shellfish Choucrouterie - mussels, shrimp, prawn, clams, braised cabbage, bacon, smoked sausage, caraway beer broth

Paired with 2012 St Urbans Hof Ockfener Bockstein Kabinett Riesling & 2009 Le Cadeau Cote Est Pinot Noir

4th Course by Ludovic Bezy

Smoked roasted Pheasant breast, toasted brioche and Morel sauce

Hot Rok Beef Tenderloin and we will offer a few different sauces including the Jack Daniels glaze and a green peppercorn Poivrade

Paired with 2010 Hand of God Fingerprint Series Sobermesa Vineyards Red Blend & 2010 Rocca Merlot

Dessert Course by Katherine Rosenthal

Chocolate bread pudding with Jack Daniels Caramel Sauce

Paired with 2012 Reichsrat Von Buhl Riesling Armand, Pfalz & a Special Surprise!

Sponsor: 

About the expert(s):

About the Winemaker(s)