The Yucaipa Valley Wine Alliance is excited to announce a 7-course dinner with wine pairings to raise additional funds for the creation of an AVA in the Yucaipa Region.
The meal will be prepared by acclaimed Restaurant Critic and Chef David Cohen, paired with wines from Suveg Cellars as well as Wildwood Oak Winery.
This dinner will be held at the Original Suveg Cellars Winery, at 37296 Ironwood Dr, Yucaipa, CA 92399. Hors D'oeuvre Hour starts at 6 pm, accompanied by a Cello performance by Craig Suveg.
Tickets are $75 per person and $62.50 per person for Wine Alliance Members. If you are in the Wine Alliance and Would like to purchase tickets at a discounted rate, check your email for the link!
Our maximum capacity for this dinner is 40 people, so get your tickets fast!
THIS DINNER IS FULLY TAX DEDUCTIBLE! JUST KEEP YOUR RECEIPT AND YOU WILL BE ABLE TO CLAIM A TAX WRITE OFF.
The schedule and menu for the dinner are listed below.
Hors D'oeuvre Hour - Course 1
One hour of pass around bite-size plates. Bites consist of:
Fig tart with goat cheese, caramelized onions, pine nuts and arugula
Skewers of Idiazabal cheese, Basque sausage, and piquillo peppers
Paired with Suveg Cellars Grenache and Wildwood Oak Chardonnay
Seaweed salad, topped with ahi poke
Paired with Suveg Cellars Roussanne
Cold Tuscan melon soup with coconut milk, fresh mint, and smoked spicy paprika
Paired with Suveg Cellars Viognier
Langostino cocktail with diced mango, jicama, and marinated red onion, drizzled with an Indonesian sambal sauce blended with fresh ginger, roasted tomato sauce, and sesame oil
Paired with Suveg Cellars Nero D'Avola
Venison meatball atop a polenta square topped with balsamic vinegar, red currant jam, and a red wine reduction
Paired with Suveg Cellars and Wildwood Oak Syrahs
A duo of smoked chicken with a chimi churi sauce and smoked salmon with a red mole sauce (contains nuts), served with a side of quinoa salad tossed with watermelon, candied walnuts and crumbled herbed feta cheese
Paired with Suveg Cellars Mourvedre
Blueberry fruit compote over urfa biber brownies (sweet spiciness) garnished with fresh red raspberries and a dollop of whipped cream
Paired with Wildwood Oak Cabernet