Events

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.

2011 Beer Dinner Series

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.

http://www.longshadows.com

6 responses to this post.

  1. Posted by atlasbistro on December 10, 2009 at 12:57 am

    Stay tuned to the blog menu changes daily. No events as of now but keep checking in with us.

    Thanks, Atlas

    Reply

  2. 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

    Reply

    • Posted by atlasbistro on March 2, 2010 at 11:02 pm

      feel free to stop by with the tomatoes anytime tuesday through saturday 12-4pm. we’d be glad to trade out….

      Reply

  3. Posted by barbara epstein on September 6, 2010 at 10:27 pm

    I’d like to make a reservation for (9/18 @ 7 p.m. for 4 for AZ rest. wk. pls. confirm @ 480614-9350, thanks

    Reply

  4. Posted by Elizabeth Parmelee on December 11, 2011 at 7:59 pm

    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?

    Reply

    • Posted by atlas bistro on December 15, 2011 at 4:51 pm

      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.

      Reply

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