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Premier Vintner Partner PartiesOur "Weekend of Wine" started with feasts prepared by top chefs accompanied by wines specially selected for each scrumptious course in each of five beautiful Tampa Bay locations. It was truly a night to remember! All Vintner Partner Parties began at 6:30 p.m. on Friday, January 18th, and reservations included admission to Saturday night's event. Browse the extraordinary menus below to see what you missed (or reminisce if you were a lucky guest!).  Wines of the WorldHosted by Mr. & Mrs. Norman Dobiesz739 Galeon Drive, Tierra Verde Dinner by Chef Kate Bates Fine wine selections from around the world HORS D'OEUVRES Florida gulf prawns with citrus salsa and avocado coulis WINE: Allan Scott Sauvignon Blanc (New Zealand)  DINNERItalian margarhita salad with pinot grigio vinaigrette and pizza croustade Russian potato soup with beet puree and Osetra caviar WINE: Errazuriz Wild Ferment Chardonnay (Chile) Japanese sea bass with sesame soba & yuzu carrot sauce Peking Duck with scallion rice and plum Sauce New Zealand rack of lamb with potato mousaline and mint demi-glace WINE: Saint-Emilion Grand Cru Chateau Grangey (France) Black Forest Bavarian chocolate mousse with sour cherry sauce Saint Honore Poire Williams pastry cream with kiwi coulis WINE: Muga Rioja Reserva (Spain)  Can't Get Over the Wines from Down UnderHosted by Dr. & Mrs. Richard Knipe5 Brightwaters Circle NE, St. Petersburg Dinner by Chef Mark Hrycko of Island Way Grill Fine wines from Australia selected by wine expert Joseph Blanton HORS D'OEUVRES Pork satay, tomato bruschetta and chicken satay WINE: Taltarni Victoria Brut NV  DINNERSeared scallops with sweet & sour citrus glaze WINE: Leeuwin Chardonnay Margaret River Art Series 2004 Cream of asparagus soup WINE: Amisfield Pinot Noir Central Otago 2005 Island Salad with rice wine Vinaigrette, roasted pumpkin seeds, Asiago, and Maytag blue cheese WINE: Molly-Dooker "Blue Eyed Boy Shiraz" Filet mignon, king crab legs, and boursin stuffed chicken Garlic, parsley, and cilantro seasoned peach chutney Wasabi mashed potatoes and sautéed vegetables WINE: Amon-Ra Shiraz Barossa Australia 2006 Molten Lava chocolate cake, orange sabione WINE: Trevor Jones "Jonesy" Rare Aged Port South Australia  The Flavors of ProvenceHosted by Drs. Edward Zbella and Lisa Nemec410 St. Andrew's Drive, Belleair Dinner by Chef Dominique Christini of Café Largo Fine wines of France selected by wine expert Jean Francoise Christini HORS D'OEUVRES White asparagus wrapped in prosciutto and marinated in Banyuls vinegar Grilled sea scallops infused with absinthe Savory pheasant with mushrooms in a pastry shell WINE: Champagne Haton Blanc De Blanc 1998  DINNERAssortment of pâtés WINE: Mercurey 1e Cru Champs Martin Pin wheel of Dover sole and salmon served with a white wine sauce WINE: St Aubin Albert Picot 2004 Roasted quails farcie and venison chop in a red wine sauce WINE: Lou Prince 2001 Poire William sorbet and cheeses from France WINE: Helios Bagnuls Almond Génoise and specialty chocolate WINE: Vin Santo 1999 AFTER DINNER Espresso cappuccino Armagnac Vieux  On Top of the World with Top 100 WinesHosted by Mr. and Mrs. Gordon Campbell300 Beach Drive NE # 2802, St. Petersburg Dinner by Chef Mark Heimann of Marchand's at the Renaissance Vinoy Fine wine selections from "Wine Spectator's Top 100 List" HORS D'OEUVRES Main lobster, brioche crostini, Myers lemon aioli, prosciutto wrapped shrimp, tomato basil jam, baked fig & gorgonzola WINE: Heidsieck Monopole Brut Champagne Blue Top NV  DINNERBeluga lentil soup and truffle duck sausage WINE: Vieux Telegraph La Crau Chateauneuf du Pape 2004 Pepper dusted tuna with ginger foie gras and cherry relish WINE: Amisfield Pinot Noir Central Otago 2005 Boneless braised Kobe beef short rib Crisp pork belly, roasted root vegetables and yukon rosti WINE: Robert Mondavi Cabernet Sauvignon Napa Valley Reserve 2004 Cheese Tasting: Sweet Grass Holly Springs aged goat cheese (Georgia) Serra du Estrela (Portugal) Langa La Tour (Italy) WINE: John Duval Wines Entity Barossa Valley Shiraz 2005 Spiced poached peach and almond apricot crisp Clove sabayon WINE: Joh. Jos. Prüm Riesling Auslese Mosel-Saar-RuwerWehlener Sonnenuhr 2005 The Best of Napa ValleyHosted by Mr. and Mrs. Alan LevitzDon CeSar Beach Resort - North Terrace 3400 Gulf Boulevard, St. Pete Beach Dinner by Chef Eric Neri of the Don CeSar Beach Resort Fine wine selections from Napa Valley California  HORS D'OEUVRES Jumbo shrimp, crudités, imported and domestic cheeses, smoked salmon on foccaccia rounds with crème fraiche and chives, warm brie and raspberry in phyllo purse, sausage and mushrooms stuffed with boursin cheese WINE: Moet & Chardon Brut Champagne; Markham Merlot; Clistoga Chardonnay DINNER Wild mushroom soup WINE: Cuvaison Pinot Noir Salad of baby spinach and farmers' greens, dried cherries, blue cheese, shaved red onion and raspberry vinaigrette WINE: Charles Krug Sauvignon Blanc Filet mignon and lobster tail cabernet sauvignon reduction and chive butter Truffle mashed potatoes and asparagus WINE: Caymus Cabernet Sauvignon; Far Niente Chardonnay Trio of chocolate, fruit and cheesecake WINE: Robert Mondavi Moscato d'Oro |