

For more information on tickets or sponsorships, call (727) 893-6148.
|

|

|
Premier Vintner Partner Parties
Our "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!).
Back to event details.
 Wines of the World
Hosted by Mr. & Mrs. Norman Dobiesz
739 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)
DINNER
Italian 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 Under
Hosted by Dr. & Mrs. Richard Knipe
5 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
DINNER
Seared 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 Provence
Hosted by Drs. Edward Zbella and Lisa Nemec
410 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
DINNER
Assortment 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 Wines
Hosted by Mr. and Mrs. Gordon Campbell
300 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
DINNER
Beluga 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 Valley
Hosted by Mr. and Mrs. Alan Levitz
Don 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
<- Back to Event Details
|
|
|
|
|
Bayfront Foundation Copyright © 2008. All Rights Reserved. |