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Winemaker Dinners

Crustacean Wine Dinner
08/08/2009

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Please join winery Proprietor Darioush Khaledi as he hosts an informative, entertaining dinner at Crustacean Beverly Hills on Wednesday, September 16th 2009. This private dinner will feature Signature wines from Darioush's Napa Valley estate, seamlessly paired with an elegant menu designed by Crustacean’s owner and executive chef Helene An.

Event Details:

When: Wednesday, September 16th at 7:00pm
Where: Crustacean ~ 9646 S. Santa Monica Boulevard ~ Beverly Hills, CA 90210
Price: $140 per person (excludes tax and gratuity)
RSVP directly to Crustacean at 310.205.8990

 


 Darioush and Crustacean Wine Dinner

September 16, 2009

Passed hors d’oeuvres in the Opium Cellar

Prime beef “Burger on a Stick”

Short Rib Sasou

Lobster Lollipop

Tuna Taco

2008 Darioush Signature Viognier, Napa Valley

First Course

Lobster Salad

2007 Darioush Signature Chardonnay, Napa Valley

Second Course

Asian 5 Spice Roast Duck

2007 Darioush Signature Pinot Noir, Russian River

Third Course

Filet Mignon or Rack of Lamb

2006 Darioush Signature Cabernet Sauvignon, Napa Valley

Dessert

Crème Brulee

2004 Darioush Shahpar, Late Harvest Sauvignon Blanc/Semillon, Napa Valley


Festival Del Sole
05/26/2009

FDS_napa_partner_copy.jpgExperience the richness of Persian hospitality at one of Napa Valley’s most spectacular properties – Darioush. This annual event is a favorite on the Festival del Sole schedule!

Anoushirvan Rohani and his ensemble perform in the winery’s beautiful outdoor amphitheater. The concert includes the world premier of of a piece Rohani has composed especially for this occasion, based on the poetry of Omar Khayyám. Afterwards, guests savor traditional Persian cuisine and the elegant Bordeaux-style wines of Darioush.

Click here for event details.


Darioush Wine Dinner at Capital Grille ~ Troy, MI
08/08/2007

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Please join Darioush’s Secretary of the Estate Dawn Dooley, as she hosts an informative and entertaining dinner at The Capital Grille on August 20th. The private wine dinner will feature several Signature wines from Darioush seamlessly paired with a decadent four course menu designed by The Capital Grille Executive Chef, Gary Tottis and Sous Chef, Dan Leyton. Capital Grille is known for their dry aged beef, hand cut chops and fresh seafood served by an exceptional staff in an unparalleled setting.

This special wine and food event will be offered on Monday, August 20, 2007 beginning at 6:00pm. The cost is $195 per person (inclusive of tax and gratuity). The Capital Grille is located at 2800 West Big Beaver Road, Troy, Michigan 48084. Reservations are required: Tel. (248) 649-5300.  We hope to see you there!


Darioush & Capital Grille Wine Dinner

Monday, August 20, 2007

Hors d'Oeuvres

Parmesan Tuile, whipped Feta, Kalamata Olive Tapenade

Prosciutto Wrapped Grilled Asparagus

Tuna Sashimi, English Cucumber, Asian Slaw

2005 Darioush Signature Chardonnay  

First Course

Curried Vichyssoise with Maryland Crabmeat

2006 Darioush Signature Viognier

Second Course

Bronzed Jumbo Sea Scallop, Risotto Cake, Black Bean and Roasted Red Pepper Sauces, Miribella Papaya Salsa

2004 Darioush Signature Shiraz  

Third Course

Porcini Dusted Sliced Filet and Lamb Chops, Cipollini Onions, Wild Mushrooms, and 8 year Balsamic drizzle.

2004 Darioush Signature Cabernet Sauvignon

Dessert & Cheese Course

Petit Crème Brûlée, Chocolate Dipped Strawberry, Praline, Fresh Fig, assorted Cheeses.

2004 Shahpar, Late Harvest Sémillon/Sauvignon Blanc


June 11th ~ Wine Dinner at Catch 35 Naperville
05/23/2007

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Please join Secretary of the Estate Dawn Dooley, as she hosts a lively, informative and entertaining dinner at Catch Thirty-Five Naperville on June 11th.

The private wine dinner will feature several Signature wines of Darioush paired with seven courses designed by Catch 35 Executive Chef Eddie Sweeney to match each wine’s individual characteristics. Catch Thirty-Five offers you the freshest seafood and premium cuts of Midwestern corn fed beef in Chicagoland, and a dramatic dining room for our private dinner.

This special wine and food event will be offered on Monday, June 11, 2007 beginning at 6:00pm. The cost is $100 per person (plus tax and gratuity). Catch 35 is located at 35 S. Washington, Naperville, IL 60540. Reservations are required: Tel. (630) 717-3500. Catch 35. We hope to see you there!


Darioush & Catch 35 Naperville
June 11, 2007
Menu by Chef Eddie Sweeney
First
Seared Sea Scallop on Thai Corn Cake & Whole Shrimp Potsticker w/ Plum Sauce
Darioush Signature Viognier, 2006
Second
Frisse, Tarragon, Red Grapes, Goat Cheese & Sunflower Seeds Tossed with Sherry Vinaigrette
Darioush Signature Viognier, 2006
Third
Seared Chilean Sea Bass W/Spring Onions & Sweet Peas in a Creamy Chive Vinaigrette
Darioush Signature Chardonnay, 2005
Fourth
Exotic Cheeses of the World w/Fresh Berries & Candied Walnuts
Darioush Signature Shiraz, 2004
Fifth
Exotic Sorbet
Sixth
Sautéed Filet Mignon on a bed of Smoked Celery Root Puree
w/ Veal Demi Glace & Pommes Frittes
Darioush Signature Cabernet Sauvignon, 2004
Seventh
Nouveau Peach Crème Brulee
Shahpar Late Harvest Wine, 2004


December 6th ~ Private Wine Dinner at Sullivans Steakhouse Tucson, AZ
11/17/2006

SULLIVAN__S_logoTucson2.BMPSullivan’s Steakhouse in Tucson, Arizona will be the site of a private wine dinner featuring the wines of Darioush on December 6. Please join Dawn Dooley, Secretary of Estate as she hosts a five course wines dinner with Sullivan’s Steakhouse Chef Raymond Dial and Wine Director Joe Scanlon.  Several of Darioush’s Signature wines have been exquisitely paired with each course.

This special wine and food event will be offered on December 6, 2006 beginning at 6:30pm. The cost is $150 per person (plus tax and gratuity).

Sullivan’s Steakhouse is located at 1785 East River Road, Tucson, Arizona 85718. Space is limited and reservations are required: (520) 299-4275. email: sullivans.tucson@steakco.com; http://www.sullivansteakhouse.com/tucson/

The Menu designed by Chef Raymond Dial
Darioush Wine Dinner
December 6, 2006  
First course
Lobster Tempura with a Sweet Pineapple Glaze
2005 Darioush Signature Viognier  
Second course
Nantucket Bay Scallops over Wilted Baby Spinach with Warm Bacon Dressing
2004 Darioush Signature Chardonnay  
Third Course
Roasted Australian Lamb Chops and Mint-Tomato Relish
2004 Darioush Signature Merlot
2003 Darioush Signature Shiraz    
Fourth Course
Red Wine Poached Filet of Beef Tenderloin over Blue Cheese Whipped Potatoes
2003 Darioush Signature Cabernet Sauvignon
 Dessert
Apricot Crème Bruleé
2004 Shahpar, late harvest Sauvignon Blanc-Semillon
 



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