Starting in January, Steakhouse 55 at the Disneyland Hotel will begin hosting a new Winemaker Dinner Series featuring multi-course menus and wine pairings.
The one-on-a-kind experiences will include a visiting vintner who will discuss the wines “from grape to glass” and talk how it pairs with your food.
The first event in the series will take place January 15th and will highlight Wente Vineyards, which is the longest, continuously operated, family-owned winery in the country. Founded in 1883, the Livermore, California vineyard has a portfolio of wines that include chardonnay, merlot, pinot noir, and rosé.
Aly Wente, a fifth generation wine grower and senior brand manager, will be on hand to talk about the vineyards and the wines that will be served.
Chef Marcel St. Pierre has already created a special menu for the evening. The menu (and wine pairings) include:
- Amuse Bouche
- Green Vegetable “Meatball” – Ossetra Caviar, Citrus Mango Gremolata, Olive Leaf Extraction
- Murrieta’s Well, “The Whip” White Wine Meritage, Livermore Valley 2019
- Green Vegetable “Meatball” – Ossetra Caviar, Citrus Mango Gremolata, Olive Leaf Extraction
- 1st Course
- Lobster & Beetroot Salad – Artichoke Fritter, Blood Orange Vinaigrette, “Burnt” White Asparagus, Lemon Verbena
- Murrieta’s Well, “The Whip” White Wine Meritage, Livermore Valley 2019
- Lobster & Beetroot Salad – Artichoke Fritter, Blood Orange Vinaigrette, “Burnt” White Asparagus, Lemon Verbena
- 2nd Course
- Crispy Kurobuta Porchetta – Smoked Pork Jowl, Tonkotsu-style Polenta, Pickled Plum Croquette, Oyster Leaf
- Wente Vineyards, Riva Ranch, Pinot Noir, Arroyo Seco / Monterey 2016
- Crispy Kurobuta Porchetta – Smoked Pork Jowl, Tonkotsu-style Polenta, Pickled Plum Croquette, Oyster Leaf
- 3rd Course
- Aged Eye of Ribeye – Bone Marrow Whipped Potato, Golden Raisin Agrodolce, Blue Foot Mushroom, Brown Butter Ketchup
- Murrieta’s Well, “The Spur”, Red Wine Blend, Livermore Valley Vineyard 2017
- Aged Eye of Ribeye – Bone Marrow Whipped Potato, Golden Raisin Agrodolce, Blue Foot Mushroom, Brown Butter Ketchup
- 4th Course
- Savil Row Stilton Blue – Dried Cherry-Peppercorn Chutney, Poached Walnut Tapenade, Drizzle Honeycomb
- Murrieta’s Well, “The Spur”, Red Wine Blend, Livermore Valley Vineyard 2017
- Savil Row Stilton Blue – Dried Cherry-Peppercorn Chutney, Poached Walnut Tapenade, Drizzle Honeycomb
- 5th Course
- White Chocolate-Satsuma Gâteau – Dark Chocolate Streusel, Satsuma Orange Sorbet, Vanilla Cardamom Tullie, Muscat Reduction
- Wente Vineyards, Orange Muscat, Livermore Valley, San Francisco Bay 2014
- White Chocolate-Satsuma Gâteau – Dark Chocolate Streusel, Satsuma Orange Sorbet, Vanilla Cardamom Tullie, Muscat Reduction
Reservations are available now for the first Winemaker Dinner, either online or by calling (714) 781-DINE. The cost is $130 per person, including tax and gratuity. Discounts are not available.
Future events are expected to be held throughout the year.
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