santa rosa beach, florida

September 12-14, 2008

Wine Dinners

Experience the ultimate pairing at one of the Friday night Wine Dinners as a top regional Gulf Coast chef prepares a five-course gourmet affair carefully paired with five elegant wines from a noted, boutique winemaker. Throughout each course, guests are educated about these delectable, complementary pairings that bring out the fine, distinct flavors in each culinary delicacy.

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Locations and Menus

BeachWalk Crystal Beach - $135.00; 120 seats available
Chef Tim Creehan
The Inn at Crystal Beach, 1st Floor
2996 Scenic Highway 98 East
Destin, Florida 32541
www.beackwalkdestin.com

Menu at BeachWalk Crystal Beach

Course 1-passed:
Carmelized Apple, Brie & Red Wine Cherry Glaze
Portobello Mushroom, Saute Spinach, Goat Cheese & Roasted Chicken Glace
Wine: Lasios Nero D'Avola

Course 2:
Gulf Coast Seafood Gumbo with Jasmine Rice
Wine: Ca de Rocchi Pinot Grigio

Course 3:
Arugula, White Asparagus, Haricot Vert Salad with Proscuitto,
Shaved Asiago and Dijon Shallot Vinaigrette
Wine: Ca de Rocchi Cabernet Sauvignon

Course 4:
Chinese 5 Spice Seared Sea Scallops, Mango Chutney,
Balsamic Vinaigrette & Golden Raisins
Wine: Tinazzi Amarone, La Bastia

Course 5:
White Chocolate Strawberry Shortcake
Wine: Dugal, Cabernet Sauvignon - Merlot Blend

SunQuest Cruises aboard the Solaris - $140; 80 seats available
Chef Steve Johnson, Chef de Cuisine
Chef Don Derrick, Executive Chef
Taylor Kase, Vineyard Wines
For location and parking information: http://www.sunquestcruises.com/ourlocation.htm

Menu at SunQuest Cruises aboard the Solaris

Table Top:
Assorted Meats, Cheeses, Breads, Olives, Hummus, and Fruit
Wine: MAN Vintners Chenin Blanc, 2007

Course 1:
Jumbo Lump Crab and Avocado Salad served with tomato confit, baby arugula, Grana Padano, and Champaign vinaigrette.
Wine: Neil Ellis Groenekloof Sauvignon Blanc, 2007

Course 2:
Chipotle Crusted Sea Scallop served with pancetta wrapped peaches, and a honey-balsamic gastrique
Wine: Fairview Pinotage, 2006

Course 3:
Pan Seared Red Snapper served with crispy sunchokes, braised spinach and a lobster reduction
Wine: Hamilton Russell Chardonnay, 2006

Course 4:
Kobe Flat Iron Steak served with sweet corn and Fava Bean succotash, melted leeks, and a bourbon glaze
Wine: Porcupine Ridge Syrah, 2006

Course 5:
Nut and Honey Cream Cheese Mouse Martini
Wine: Fairview La Beryl Blanc, 2006

>>Click here to purchase your Wine Dinner tickets now<<