Wild Horse Winemaker Dinner April 14, 2010

6:15 pm Reception ● 6:45 pm Dinner

Wine Notes by Chrissy Wittmann, Winemaker, Wild Horse Winery & Vineyards

“Deconstructing the Dinner” Presentation by Executive Chef Bernard Henry, Open Kitchen

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Amuse-Bouche Reception

Shrimp with Avocado Salsa

Soft Poached Quail Eggs with Applewood-Smoked Bacon

Wild Horse Viognier, Central Coast, CA – 08’

First Course

Tuna Tartar, Eggplant Caponata, Baby Arugula and Ratatouille Jus

Wild Horse Chardonnay, Central Coast, CA – 08’

Second Course

Blini with Roasted Sweet Peppers, Eggplant Caviar and Vegetable Confetti

Wild Horse Pinot Noir, Central Coast, CA – 08’

Main Course

Braised Rabbit with Mustard Sauce – Orecchiette – Carrots – Leeks

Wild Horse Unbridled Pinot Noir, Santa Barbara, CA – 08’

Or

Halibut Fillet – Braised Fennel – Lemon Grass & Ginger Infused Oil

Wild Horse Unbridled Chardonnay, Santa Maria, CA – 08’

Dessert

Caramelized Cantaloupe, Pistachio Crusted Goat Cheese and Caramel Sauce

Wild Horse Chardonnay, Central Coast, CA – 08’

$95 per person (tax & service not included)

Space is limited! Register online or see an Open Kitchen Team Member to register today!

Be sure to note your Main Course selection when making your reservation.

*All wines will be available for purchasing at the dinner.

Founded in 1981, Wild Horse Winery & Vineyards is one of the Central Coast’s leading producers of premium varietal wines. Their success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value. Wild Horse was named for the wild mustangs which roam east of the estate. These horses are descendants of the first Spanish horses introduced to California. The name Wild Horse has grown to evoke images of the free and unbridled, a dynamic spirit which is manifested in Wild Horse Winery’s constant exploration of winegrape varieties and winemaking techniques.