The dinner will be held at Del Frisco’s Double Eagle Steakhouse in Chicago’s Gold Coast on Wednesday, May 16 at 6:30 p.m. Guests will indulge in wines as they are paired and described by Mr. Merlier himself throughout a four-course meal prepared by Executive Chef Javier Fuentes.
Dishes for this dinner include Lobster Avocado Toast with poached lobster, lime-infused vanilla bean oil, and challah bread; Wild Boar Chop with purple potato hash, local Honey Paris mustard glaze, and grilled knob onion; 45 Day Dry-Aged Strip with bone marrow, smashed Yukon Gold, and oven-dried heirloom tomato; and Lemon Panna Cotta with charred Fresno pepper, blueberry sauce, and Iowa Cheddar crumbles.
The dinner’s wine selections include a range of pours from the winery, including:
Van Duzer “Norris-McKinley Vineyard” Riesling, Ribbon Ridge 2016
Van Duzer Pinot Noir, Willamette Valley 2015
Van Duzer “Kalita Vineyard” Pinot Noir, Yamhill-Carlton 2014
Van Duzer “Dephyra” Semi-Sweet White Wine, Oregon
Before the four-course meal, guests will gather at 6:30 p.m. for a Rosé Reception with hors d’oeuvres. Delectable bites will feature Spinach and Green Pea Empanadas with a goat cheese mint drizzle and Smoked Salmon Deviled Eggs with American caviar and chive. The center of the reception will be the Van Duzer Rosé of Pinot Noir, Willamette Valley 2016.
Seating is limited. Tickets are $175 per person, plus tax and gratuity. Guests may RSVP by calling 312-888-2499 or emailing DelFriscos.Chicago@DFRG.com
Del Frisco's Double Eagle Steakhouse is hosting Winemaker Florent Merlier of Van Duzer Vineyards for a dinner showcasing the wines of Van Duzer.
The dinner will be held at Del Frisco’s Double Eagle Steakhouse in Chicago’s Gold Coast on Wednesday, May 16 at 6:30 p.m. Guests will indulge in wines as they are paired and described by Mr. Merlier himself throughout a four-course meal prepared by Executive Chef Javier Fuentes.
Dishes for this dinner include Lobster Avocado Toast with poached lobster, lime-infused vanilla bean oil, and challah bread; Wild Boar Chop with purple potato hash, local Honey Paris mustard glaze, and grilled knob onion; 45 Day Dry-Aged Strip with bone marrow, smashed Yukon Gold, and oven-dried heirloom tomato; and Lemon Panna Cotta with charred Fresno pepper, blueberry sauce, and Iowa Cheddar crumbles.
The dinner’s wine selections include a range of pours from the winery, including:
Before the four-course meal, guests will gather at 6:30 p.m. for a Rosé Reception with hors d’oeuvres. Delectable bites will feature Spinach and Green Pea Empanadas with a goat cheese mint drizzle and Smoked Salmon Deviled Eggs with American caviar and chive. The center of the reception will be the Van Duzer Rosé of Pinot Noir, Willamette Valley 2016.
Seating is limited. Tickets are $175 per person, plus tax and gratuity. Guests may RSVP by calling 312-888-2499 or emailing DelFriscos.Chicago@DFRG.com
Del Frisco's Steakhouse
58 E Oak St
Chicago, IL 60611
(312) 888-2499
delfriscos.com
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