Come celebrate at La Valencia’s wine dinner with Failla Wines
by BLAKE BUNCH
Published - 10/22/17 - 09:15 AM | 0 0 comments | 11 11 recommendations | email to a friend | print
The view from La Valencia’s outdoor, Ocean-view Terrace area. / PHOTO CONTRIBUTED
The view from La Valencia’s outdoor, Ocean-view Terrace area. / PHOTO CONTRIBUTED
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On Thursday, Nov. 9, the historic La Valencia Hotel will host their third ‘wine dinner’ this year. For this forthcoming event, the hotel has partnered with the widely-acclaimed Sonoma Coast winery, Failla.

Guests will be treated to a $125 all-inclusive five-course prix-fixe menu (all paired with five Failla Wines) and reception to be held in either the hotel’s The MED dining room or La Sala Lounge. During the reception, which begins at 6 p.m., guests will have the opportunity to chat with Failla’s national sales director, Brian Miracle.

“With all of the wildfires occurring in wine country – and throughout California at the moment – it is quite a treat to have Brian Miracle with us,” said La Valencia food and beverage director Christopher Reid. “These wine dinners have become a great way for locals and hotel guests alike to enjoy some of the best wines in the world, paired with chef Alex Emery’s seasonal and creative menu. Starting next February, we hope to host the dinners at least once a month.”

Maximum capacity for the Nov. 9 Failla wine dinner is 75 people, so it is highly encouraged to purchase tickets with ample time leading up to the event.

During the reception, a winter pear nitro with mirza melon will be paired with a Failla Chardonnay. For the first course, diners will be presented with a prawn ‘blanket’ of a local citrus glaze and shellfish gel and the winery’s chardonnay.

The second course will entail live sea scallops with fermented rose hips and sorrel juice will be paired with Failla’s ‘Haynes Vineyard’ Chardonnay.

Third-course ingredients will play on seasonal fare, with a “wild squab” of winter cabbage, pumpkin gnocchi and Jerusalem artichoke. Changing course on the wine pairing, the third course will complement a pinot noir. The fourth course includes a lamb cheek and loin with beetroot, parsnip espuma and mustards and wild herbs and Failla’s ‘Hudson Vineyard’ Syrah.

It should be noted that seating for this event will be communal-style, with guests having the ability to purchase wines on a bottle or case basis. Also, this is the third wine dinner series seen at La Valencia this year. As Reid mentioned, in 2018 they are looking to host them more frequently.

Reservations are required, and must be completed through OpenTable, or by emailing directly at creid@lavalencia.com. For information, visit www.lavalencia.com, or call 858-454-0771.
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