Winemaker’s Dinner at Angell’s

Date/Time
Date(s) - April 26, 2017
6:30 pm-10:00 pm


Winemaker’s Dinner

Please join Angell’s on Wednesday, April 26 at 6:30pm for an exclusive Winemaker’s Dinner. For this special evening, we will dine with Mr. Neil Glancey, the Winemaker for Crossings, Cold Springs & C. Sebastian Wineries.

Six unique Idaho wines have been hand-selected and paired with an exquisite Idaho six-course dinner created and prepared by Angell’s own World-Renowned Executive Chef Franck Bacquet.
This wine and food pairing is for guests who want to experience an evening of distinctive knowledge and insight into beautiful wines and their complimentary food pairings.

Upon arrival at Angell’s, you will be greeted with a glass of wine and treated to a conversation with your winemaker prior to embarking on your culinary journey.

Guests will dine in Angell’s exclusive VIP event room which is decorated beautifully for these special evenings.

This dinner is sure to be a masterpiece you won’t want to miss!
Discounts on Bottles and Cases will be available to all Winemaker’s Dinner guests!
First Course
Cold Springs – Riesling 2012
Beets Carpaccio with fresh goat cheese from Idaho.
Made with a walnuts and with a ginger dressing.

Second Course
The Crossings – Estate Grown Semillon 2014
Light, crisp, with a touch of vanilla and citrus.
This wine will be a perfect combination with the Idaho Hagerman Trout Filet Rockefeller,
Served in a light and creamy sauce with some fennel flagrance and applewood smoked bacon.

Intermezzo
The Crossings – Bubbles 2012
Fresh and elegant sparkling Bubbles. Served with Sorbet with a touch of Citrus.

Fourth Course
C. Sebastian – Tempranillo 2012
A very elegant tempranillo, very aromatic, some plum and spices.
I am going to serve you Idaho Lamb Lollipop with a light plum sauce. The combination will be fantastic!

Fifth Course
C. Sebastian – Syrah 2012
You will be surprised to find in Idaho such a fine Syrah. Very nice body and peppery.
I will pair it with a tender Idaho Beef Cheek marinated for 24 hours in the Syrah, then slow-cooked for 2 hours.

Sixth Course
The Crossings – Passport Port
This Port is between a Ruby and Tawny Port expertly created by Mr. Neil Glancey.
Served with a Vanilla Ice Cream with Walnuts and Honey.

$84.50 pp Limited Seating. Reservations Required.