Peter Michael Winery Dinner

Nov 8th • 6:30 pm - 8:30 pm • Davio’s Irvine

Designed for oenophiles of all levels, the five course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Istvan Toth such as Butter Poached Lobster Tails, Confit Leeks, Caviar Mousse and Brandt Beef Eye of Ribeye, Petite Potato Fondant, Charred Caulilini, Truffle Au Jus.

Sir Peter started Peter Michael Winery in 1983 with a singular vision: to make wine in the terroir-driven tradition of Burgundy and Bordeaux, under the California sun and in California soil. Today, they make fifteen wines in four varietal categories. All but one are estate-grown in their mountainside vineyards, and all are crafted by hand and in limited production. Peter Michael Winery is guided by the patience that good wine requires and love and respect for the land. These are the values that shape everything they do.

This intimate journey will be hosted by Jeff Ehrlich, Manager, Direct to Consumer at Peter Michael Winery. Jeff has been with Peter Michael Winery since 2010 working his way from a tasting room host at Niebaum-Coppola to now overseeing various responsibilities including consumer relations, wine releases to name a few at one of the most prestigious wineries in the world. A biologist by training, Jeff obtained his Ph.D. in Environmental Medicine, employed in the Corporate world as a toxicologist for Amoco Oil Company concentrating on projects involving solar power, vitamin enhanced food products, and carbon fiber-based products ranging from materials in tennis rackets to the Stealth bomber. Still, it was his true passion for food and wine that resulted in a career change which ultimately brought him to find his ultimate calling.

The wine dinner will be held at Davio’s Irvine on Friday, November 8th, 2019. For $250 per guest (excluding tax and gratuity), guests will be treated to a five course dinner paired with carefully selected wines to accompany their dining experience (see menu below).

Butter Poached Lobster Tails
Confit Leeks, Caviar Mousse
2017 ‘L’Après Midi’ Estate Sauvignon Blanc

Sunchoke Mousseline, Brooks Cherries
Sacramento Green Asparagus
Smoked Forest Mushrooms, Candied Almonds
2016 ‘Mon Plaisir’ Estate Chardonnay

Duck Liver Casoncelli
Aceto Balsámico
2016 ‘Ma Danseuse’ Estate Pinot Noir

Carne del Giorno
Brandt Beef Eye of Ribeye
Petite Potato Fondant, Charred Caulilini
Truffle Au Jus
2015 ‘Au Paradis’ Estate Cabernet Sauvignon

Dark Chocolate Souffle
Warm Tahitian Vanilla Anglaise

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