Montage Laguna Beach's 2019 Wine & Spirits Series

Montage Laguna Beach has created one-of-a-kind culinary experiences with the launch of its 2019 Wine & Spirits Series in June. Check out the lineup for the 2019 Wine & Spirits Series at Montage Laguna Beach:

VieVité Rosé Brunch on Ocean Lawn
Sunday, June 9, from 11:30 a.m. to 2:30 p.m.
A summertime brunch on Montage Laguna Beach’s Ocean Lawn celebrates rosé featuring elegantly refreshing Côtes de Provence rosés from St. Tropez. Recently, American fashion designer Zac Posen has collaborated with Côtes de Provence producer Domaine Sainte-Marie on a limited edition bottle design for its VieVité Rosé, which will be served at this event along with an elegant brunch prepared by the resort’s culinary team. $140 per guest, exclusive of tax and gratuity

Father’s Day The Dalmore Scotch Dinner at The Loft
Sunday, June 16; reception at 5:30 p.m., dinner at 6:00 p.m.
Since 1839, The Dalmore distilleries have thrived on the shores of Cromarty Firth, north of Inverness. Its highland single malt scotch, which is traditionally produced under the highest standards of whisky craftsmanship, will be paired with a four-course dinner created by Chef Joosung Lee, including Roasted Squab accompanied by Dalmore Cigar Blend and Chilled Green Apple Risotto with orange zest, vanilla mascarpone and caramel ice cream served with Dalmore 25 Year. Dalmore’s Craig Bridger, head of education, will guide guests through the whisky tasting. $135 per guest, exclusive of tax and gratuity

Aperture Cellars Wine Dinner at The Loft
Saturday, June 29; reception at 5:30 p.m., dinner at 6:15 p.m.
Chef Joosung Lee welcomes highly recognized winemaker Jesse Katz, previously named by Wine Spectator magazine as a “40 Under 40 Tastemaker,” for a five-course dinner expertly paired with Aperture Cellars wines. Aperture Cellars, located in Alexander Valley, Sonoma, was named “Cult Winery of the Year” and is known for its bold and structured Bordeaux varietals, especially cabernet sauvignon. The second course of Roasted Duck Breast with corn pudding and blackberry jus will be complemented with Aperture Pinot Noir, Dry Stack Vineyard, Bennett Valley, California, and the fourth course of Roasted Lamb Loin with smoked polenta cake and cherry-balsamic jus will be paired with Aperture Cabernet Sauvignon, Alexander Valley, California. $145 per guest, exclusive of tax and gratuity

Blackbird Vineyards Dinner at Studio
Friday, August 23; reception at 5:30 p.m., dinner at 6:15 p.m.
Chef Benjamin Martinek prepares a wonderful five-course dinner to be accompanied by Napa Valley’s Blackbird Vineyards. Blackbird is known for its artisanal produced Pomerol-inspired wines at the vineyard started by Aubrey Dean Jenkins and Michael James Hastings in 1995. The principal Blackbird wines are crafted with finesse and known for showing incredible complexity. At the reception, the Diver Scallop Tartare and Beet and Burrata Cannoli will be served with Blackbird Arriviste Rosé, and Blackbird Dissonance Sauvignon Blanc will be the wine to go with Poached Dutch White Asparagus with meringue foam and sterlet caviar. A representative from Blackbird Vineyards will interact with guests at this special dinner. $200 per guest, exclusive of tax and gratuity

ZD Wines Lobster Boil on Montage Lawn
Sunday, September 8; reception at 4:30 p.m., dinner at 5:45 p.m.
This fun-packed culinary event features an alfresco end-of-summer lobster boil with dessert. Served family-style, the dinner will be accompanied by ZD Wines, respected for producing world-class chardonnay, pinot noir and cabernet sauvignon. Guests will sit on long communal tables overlooking the Pacific. $175 per guest, exclusive of tax and gratuity

Daou Vineyards & Winery Dinner at The Loft
Friday, October 4; reception at 5:30 p.m., dinner at 6:15 p.m.
Chef Joosung Lee presents a five-course dinner paired with Daou Vineyards & Winery, known for Old World to New World wines produced in Paso Robles, California, on Daou Mountain. A Poached Lobster course will be paired with Chardonnay, Paso Robles, California and the Char-Grilled Cape Grim Flat Iron with heirloom beets, violet mustard and watercress will be paired with Cabernet Sauvignon, Soul of a Lion, Paso Robles, California. A representative from Daou Vineyards & Winery will attend the dinner to interact with guests. $185 per guest, exclusive of tax and gratuity

Hundred Acre Winery Dinner at Studio
Saturday, October 19; reception at 5:30 p.m., dinner at 6:15 p.m.
This extravagant five-course dinner presented by Chef Benjamin Martinek will be accompanied by exquisite wines from Hundred Acre Winery. Hundred Acre is a nine-acre Kayli Morgan vineyard, situated at the base of Howell Mountain in St. Helena. The acreage is planted exclusively to produce the finest cabernet sauvignon, which has been the foundation of Hundred Acre's wines since its debut in 2000. At the dinner, Hundred Acre Cabernet Sauvignon, Ark Vineyard, Napa Valley will be served with Sesame Crusted Lamb Loin with caramelized cauliflower, and Grilled Emu Tenderloin with parsnip purée, braised tuscan kale, poached huckleberry and golden chanterelle will be paired with Hundred Acre Shiraz, Ancient Way, Barossa Valley. Landon Patterson, VP of sales for Hundred Acre, will be at the dinner to discuss these highly prized wines with guests. $750 per guest, exclusive of tax and gratuity

Riverain Vineyards Dinner at Studio
Saturday, November 16; reception at 5:30 p.m., dinner at 6:15 p.m.
Boutique Riverain Vineyards hand-crafted wines with grapes from Cardiac Hill in Bennett Valley and Tench Vineyards in Oakville, California, will accompany an extraordinary wintry five-course dinner created by Chef Benjamin Martinek. Riverain Vineyards is known for its award-winning high-quality premium cabernet sauvignon and syrah produced by winemaker Thomas Rivers Brown and his dedicated team of vintners. The Roasted Morro Bay Black Cod with braised fennel, blood orange and gordal spanish olive will be paired with Riverain Sauvignon Blanc, Gamble Vineyard, Yountville, California, and the third course of Seared Alina Duck Breast with roasted sweet potato, marinated Brussels sprouts and pomegranate will be accompanied by Riverain Cabernet Sauvignon, Oakville, California. $225 per guest, exclusive of tax and gratuity

For reservations for the 2019 Wine & Spirits Series at Montage Laguna Beach, guests can call 949-715-6420.

Montage Laguna Beach
30801 Coast Highway
Laguna Beach, CA 92651
949-715-6000
www.montagehotels.com/lagunabeach

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