Wednesday February 8th, 2012
Grgich Hills Estate of Napa Valley
First Course
Applewood Smoked Salmon
Tate Tot & Shaved Fennel
Lemon Crema
2009 Grgich Hills Fume Blanc
Second Course
Oregon Mushrooms
Black Mesa Ranch Chevre
Grilled Crostini
2008 Grgich Hills Chardonnay
Third Course
Smoked Pork Tenderloin
Pearl & Red Onion Jam
Fuji Apple Butter
2006 Grgich Hills Merlot
Fourth Course
Crispy Duck Breast
Vanilla Butternut Puree
RazzCherry Smear
2007 Grgich Hills Cabernet
Fifth Course
Dark Chocolate Brownie
Malted Panna Cotta
2008 Zinfandel
Sixth Course
Roquefort Blue Cheese
Black Mission Figs
2008 Violetta Late Harvest
Grgich Hills Estate Six Course Wine Dinner Begins @ 6:30. The Price is $65++per person. Seating is limited.
Fall Series Season Opener
Mi Sueno Winery on Saturday September 10th
Winemaker Dinners….More Details to follow….
Chad Melville of Samsara Vineyards Thursday March 3rd, 2011
Bob Foley of Robert Foley Vineyards Wednesday March 23rd, 2011
Phillip Corallo-Titus of Chappellet Vineyards Thursday April 14th, 2011
All Dinners are $85++ per person.
If you buy tickets to all three dinners pricing is only $75++ per dinner.
Limited seats available.
Tuesday February 22nd, 2011 – O Dell Brewing Co Fort Collins, Colorado
Wednesday February 23rd, 2011 – Papago Brewing Co Scottsdale, Arizona
Thursday February 24th, 2011 – Bell’s Brewery Kalamazoo, Michigan
All Dinners are $50 per person++
Reception at 6:30 followed by Dinner at 7:00
Seats are very limited, please make reservations 480.990.2433
Tuesday October 26th, 2010
Atlas Bistro
Chef Joshua Riesner Chef Keenan Bosworth
Longshadows Wine Dinner
Reception
Sashimi with Ponzu, Bresaola with XVO and Duck Mortadella with Pistachios
2008 Poet’s Landing Riesling Winemaker – Armin Diel
2008 Nine Hats Red Blend Winemaker – Longshadows Group Effort
First Course
Buffalo Carpaccio with Shaved Burgundy Truffles
Sunny Side-Up Fried Quail Egg
2008 Saggi Winemaker – Ambrogio and Giovanni Folonari
45% Sangiovese, 40% Cabernet Sauvignon, 15% Syrah
Second Course
Hawaiian Escolar
Melted Leeks with Black Pepper Tomato Jam
2006 Chester-Kidder Winemaker – Gilles Nicault
45% Cabernet Sauvignon, 36% Syrah, 10% Petit Verdot, 9% Cabernet Franc
Third Course
Beet Gnocchi with Mushrooms
Black Mesa Ranch Chevre and House Cured Prosciutto
2006 Pirouette Winemaker – Agustin Huneeus, Sr. & Phillipe Melka
54% Cabernet Sauvignon, 20% Merlot, 15% Petit Verdot, 6% Cabernet Franc, 5% Syrah
Fourth Course
Gleason Ranch Lamb Cheeks
Figs, Fennel and Endive
2006 Sequel Syrah Winemaker – John Duval
96% Syrah, 4% Cabernet Sauvignon
Fifth Course
Korabuta Pork Belly en Croute
Shallot Confiture
2007 Pedestal Merlot Winemaker – Michel Rolland
75% Merlot, 15% Cabernet Sauvignon, 7% Cabernet Franc, 3% Petit Verdot
Sixth Course
Chocolate and Cherries
Vanilla Tuile & Cocoa Nibs
2006 Feather Winemaker – Randy Dunn
100% Cabernet Sauvignon
$85 per person. Space is limited.
Stay tuned to the blog menu changes daily. No events as of now but keep checking in with us.
Thanks, Atlas
Chef Joshua:
I met you briefly at the cafe just down the road and gave you my card. Hey, I may being having a ton or organic cherry and regular tomatoes. If you may want some, cool and no cost just a free dinner sometime. I have been organic gardening for years and started an organic community garden with my own money in Tucson back in 1999 and still going in downtown Tucson area in barrio.
Also, if you ever have speakers in, I give talks on by living green it save one money personally and in ones business.
You go to my web site http://www.convenientsolutions.us and click conservation tips. My background is growing up in the restaurant business and studying nutrition and the environmental issues but living the concepts.
Live clean and green,
Bill Zaffer
feel free to stop by with the tomatoes anytime tuesday through saturday 12-4pm. we’d be glad to trade out….
I’d like to make a reservation for (9/18 @ 7 p.m. for 4 for AZ rest. wk. pls. confirm @ 480614-9350, thanks
I am interested in a reservation for two for wine pairing dinner for New Year’s Eve’s, 2011. When might you be taking reservations and a menu be available to view?
we are doing a tasting menu on NYE at 815. it will be about 8 courses and is set at $125 pp ++. the menu is still being worked on.