(March 3, 2012)
(via Dianne R. Davis)
Bellagio’s 2012 Epicurean Epicenter Series continues with the extraordinary single-vineyard Chardonnay and Pinot Noir wines from Patz & Hall Winery complemented by the decadent cuisine of Bellagio Executive Chef Edmund Wong on Saturday, March 24 at 6:30 p.m. in Tuscany Kitchen.
The luxurious four-course menu designed by Wong features flavors that pair beautifully with the artisan wines created by this Napa Valley winery.
Dinner begins with a Kombu-scented Maine Lobster with morels, baby asparagus, crystal bloom and vin blanc, followed by a Wild Ocean Trout with warm red thumb potato and Lap Chong (Chinese sausage), ramps and cucumber blossom. The meal continues with a Medallion of Venison served with spring carrots, beets, celeriac and natural jus. A trio of Farmstead Artisanal Cheese accompanied by almond frosted grape and fig compote adds a savory and sweet ending to the meal.
Patz & Hall Winery co-founder Donald Patz and Bellagio Director of Wine and Master Sommelier Jason Smith carefully selected the wines that will be showcased throughout this Epicurean Epicenter experience. The small, family-run winery crafts limit-production wines utilizing fruit from some of the top vineyards in Napa Valley, Russian River Valley, Santa Lucia Highlands, Mendocino County and the Sonoma Coast.
Tickets priced at $175 per person are all-inclusive and available for purchase by calling the Bellagio Concierge at 866.906.7171. For more information regarding this and other Epicurean Epicenter events, visit Bellagio.com or call Bellagio Concierge at 866.906.7171