U n i q u e E x p e r i e n c e s |
Winemaker Dinners
Darioush at Silks
07/22/2010
Please join Estate Attaché Allen Papp as he hosts a an elegant dinner at San Francisco’s Silks at the Mandarin Oriental Hotel. Wine Director Nicole Kosta has curated an exceptional selection of Signature wines from the Darioush estate to be paired with Executive Chef Rick Bartam’s exquisite Persian-inspired, seasonal fare.
Event Details
When: August 5th, 2010 at 7:00pm
Where: Silks at the Mandarin Oriental ~
222 Sansome Street ~ San Francisco, CA ~ 94104
Price: $125 per person (excludes tax and gratuity)
RSVP directly to Silks at 415.2769724
Darioush and Silks at the Mandarin Oriental
First Course
Zuchinni Fritters, Orange Blossom Dressing
2009 Siganture Viognier, Napa Valley
Second Course
Pan Seared scallops, Baba Ghanouj, Toasted Almonds
2006 Signature Pinot Noir, Russian River Valley
Third Course
Bharat Spiced Roasted Sonoma Quail, Toasted Cumin Scented Cous Cous
2006 Signature Shiraz, Napa Valley
Fourth Course
Braised Lamb Filo Parcel, Schwarma Spiced Lamb, Saffron Braised Chick Pea
2006 Signature Cabernet Franc, Napa Valley
2006 Signature Cabernet Sauvignon, Napa Valley
Dessert
Polenta Cake with Spiced Candied Orange
2006 Shahpar Late Harvest Semillon/Sauvignon Blanc, Napa Valley
Morton's Winemaker Dinner
07/20/2010
Please join us for an informative, entertaining dinner at Morton’s The Steakhouse San Francisco on Thursday, August 19th 2010. This private dinner will feature Signature wines from Darioush’s Napa Valley estate, seamlessly paired with an elegant menu designed by Morton’s Chef Eddie Bernal and Wine Director Brian Russell.
When: Thursday, August 19th at 6:00pm
Where: Morton’s The Steak House ~ 400 Post Street, San Francisco, California 94102
Price: $125 per person (inclusive of tax and gratuity)
RSVP directly to Morton’s at 415.986.5830
Darioush and Morton's Winemaker Dinner
First Course
Smoked Salmon Pinwheels
Miniature Crab Cakes, Mustard Mayonnaise
2009 Signature Viognier, Napa Valley
Second Course
Mixed Field Greens, Toasted Walnuts, Apples, Blue Cheese, Dijon Vinaigrette
2008 Signature Chardonnay, Napa Valley
Third Course
New York Strip Steak, Bordelaise Sauce
Steamed Asparagus and Baked Potato
2006 Signature Cabernet Sauvignon, Napa Valley
Fourth Course
Mixed Berries, Sabayon Sauce
2006 Siganture Pinot Noir, Russian River Valley
