What should your New Year’s resolution be, you ask? Check out one of the new, exclusive wine dinners that Mountain Shadows has planned for 2018. Here are a few to check out:
Quail Distributing – Napa Gala Series at Hearth ’61 featuring Hourglass Winery
Wednesday, Jan. 10
$125 per person, plus attendees purchasing a dinner may stay the night of the dinner at Mountain Shadows for 50 percent off the published guest room rates (based on availability)
Napa Gala is Arizona’s premier trade tasting focused solely on showcasing the wines of Napa Valley. Each year over a dozen of Quail Distributing’s Napa producers present their current, future and in some cases, library releases to a select group of the top wine professionals in our state. The array of attending wineries are paired with some of the area’s finest restaurants and this year Hearth ’61 will be paired with Hourglass Winery. The dinner will be curated by Executive Chef Charles Wiley in his signature cooking style that marries local, seasonal ingredients and time-honored flavors and will feature Hourglass Estates and Blueline Estates wines as well as HGIII Red Blend. The exclusive event will be limited to 50 guests and will feature the winemaker on hand to discuss the wines.
Past & Present | Prestigious Wine Dinner Series at Hearth ‘61
Tuesday, Jan. 16: Opus One with featured guests Steve Palumbo (western US sales manager) and Christopher Avery (VP of domestic sales and marketing)
Tuesday, Feb. 20: Silver Oak with featured guest Nate Weiss (director of winemaking at Silver Oak Cellars & Twomey Cellars)
Tuesday, March 20: Borgogno Winery, Italy’s oldest Barolo producer (1761), featuring Lorenzo Mattoni (5th generation family wine business – Terre de Trinci in Umbria, Italy)
$249 per person or pre-purchase all three events before Jan. 15 for $599 per person; attendees purchasing a dinner may stay the night of the dinner at Mountain Shadows for 50 percent off the published guest room rates (based on availability)
Each iteration of this exclusive dinner series will consist of four courses prepared by Executive Chef Charles Wiley and four wines. Each of the first two courses will have its own wine pairing while the third course will be served with two wines from a ‘then and now’ selection. Guests can savor the notes from a current varietal and its counterpart from 10 or more years prior. The dinner party of 30 will be centered around one large table meant to provoke conversation amongst Arizona’s most food and wine obsessed.
Recently, Blue Hound Kitchen & Cocktails in Downtown Phoenix welcomed new talent behind the bar: Phil Clark