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Upcoming Events:


Beaujolais Dinner Celebration

Date: Sat, Nov 23, 2013
Time 6:00 PM to 9:00 PM
Venue: Barrel Room at Adelaida Cellars
Contact: Pati Coelho
Phone: 800.676.1232 x19
Email: pati@adelaida.com

Celebrate the first wine of the 2013 vintage with our Beaujolais Dinner Celebration.  With our 30th Anniversary upon us, we have invited a very special guest chef for the evening, Chef Donald Wressell.  Chef Wressell is the Executive Chef for E. Guittard Chocolates  and former Executive Pastry Chef for the Four Seasons, Beverly Hills.  He will be presenting a four-course menu paired with the best of Adelaida wines.

We are limiting the Beaujolais to pair only with the hors d'oeuvres due to the small production of our estate Gamay Beaujolais ( 25 cases total.)  $100/ $80 Wine Club. Limited seating available and reservations required.

MENU

 
PASSED HOR D’HOUVRES
LOBSTER SALAD AND BRIOCHE CANAPE’ SOIE BLANCHE VANILLA SALT

“MOLE” SPICE DUSTED  DUCK MEATBALLS ORINOCO GANACHE

MAPLE ROASTED BUTTERNUT SQUASH SOUP, CACAO NIB FOAM
 
ON THE TABLE
 LOCAL VEGETABLES COOKED AND OTHERWISE

POTTED CHICKEN LIVER MOUSSE, 91% NOCTURNE  and “THE DON”  GELEE WITH TOASTED ORGANIC HAZELNUT BREAD

SALAD OF WINTER GREENS, SHAVED  PINK LADY APPLES, ICICLE RADISHES, BRAISED FENNEL HEARTS, CASTELLO BLUE CHEESE TOAST and  ADELAIDA WALNUTS

OLIVE EWE RANCH LAMB 2 WAYS…..CACAO NIB SPICE RUBBED LEG and BRAISED  SHOULDER WITH SYRAH, CIOPPOLINI ONIONS, THUMBOLINA CARROTS  with HERBED CANNELINI BEANS

ROASTED CACAO SPICE RUBBED ORGANIC CHICKEN

NIB GRIDDLED POLENTA WITH ROASTED ROOT VEGETABLES

DESSERT
SELECTION OF “COLLECTION ETTIENNE” BON BONS AND WARM  MIGNARDISES

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