NOBILO WINEMAKER’S DINNER BRINGS A SPECIAL TASTE OF NEW ZEALAND TO DAL

NOBILO WINEMAKER DINNER BRINGS A SPECIAL TASTE OF NEW ZEALAND TO DALLAS

Publish Date: 19-Sep-2013

Dallas, TX, September 19, 2013

The Fairmont Dallas is pleased to announce an intimate evening hosted by Nobilo winemaker David Edmonds on Thursday, October 10th. Guests are invited to partake in a tasting of New Zealand wines complemented by a four-course dinner developed through a close collaboration between Mr. Edmonds and Executive Chef Brian Armstrong.

A native of Wellington, New Zealand, Mr. Edmonds attended Christchurch’s Lincoln University, receiving a degree in horticulture science. In 2002, he joined Nobilo Wines, bringing an extensive knowledge of the country’s wine growing regions and a passion for Marlborough Sauvignon Blanc in particular.     

“We discussed specific flavor notes and each course in-depth to select pairings that are both complimentary and unique,” said Chef Armstrong. “I was greatly inspired by the variety of coastal vineyards in New Zealand and the history behind the Nobilo brand.” 

Tickets are available for $125 per person, inclusive of tax and service charges. Reception begins at 6:00pm followed by dinner at 6:30pm. Complimentary valet parking will be provided. To RSVP, please call 214.720.5263 or contact dallasevents@fairmont.com. Availability is limited.

 

Winemaker’s Dinner Menu

Reception Canapés

Petite Kaffir Lime Crusted Ahi Tuna, Fresh Raspberry, Sweet Soy Glaze

Smoked Atlantic Salmon, Caviar, Crème Fraîche

Porcini Dusted American Wahoo

Crispy Eggplant, Heirloom Tomato, Burrata

Kim Crawford Pinot Grigio, East Coast

First Course

Chilled Poached Sea Scallop

Tobiko Aji Amarillo Mignonette, Picked Chervil

Nobilo “Icon” Sauvignon Blanc, Marlborough

Second Course

Venison Shank Tortellini

Apple Parsnip Silk, Lingonberry, Roasted Shallot Cream

Nobilo “Icon” Pinot Noir, Marlborough

Entrée

Roasted New Zealand Lamb Rack

Buttermilk Potato Puree, Glazed Root Vegetables, Roast Garlic and Rosemary Jus

Kim Crawford Small Parcels “Rise and Shine Creek” Pinot Noir, Central Otago

Dessert

Tahitian Vanilla Soufflé

Cinnamon Crème Anglaise

Kim Crawford Small Parcels “Fizz” Methode Traditionnelle, Marlborough

 


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