http://www.beaurivage.com

http://www.robertbaudier.com

Gulf Coast Observer - Index

Gulf Coast Observer - MississippiGulfCoastObserver - Index

Biloxi, MS--MGM MIRAGE’s Beau
Rivage and Duckhorn Wines present
an intimate wine pairings dinner the
evening of April 2. For $110 per person,
wine lovers will have the opportunity
to taste fine wines from the
iconic California brand while enjoying
a reception and delectable fivecourse
dinner prepared by Beau
Rivage’s Executive Chef Joseph
Friel. The event, limited to 75 guests,
will take place in BR Prime. The reception
will start at 7:00 p.m. and the
dinner will begin at 7:30 p.m.
Co-founded by Dan and Margaret
Duckhorn in 1976, Duckhorn Vineyards
has been crafting Bordeaux varietals
from the Napa Valley for more
than 30 years and is truly a Napa Valley
Icon. Most American wine
drinkers remember their first bottle
of Duckhorn. They have always been
family owned and operated, and have
never sacrificed quality for mass production.
The 2009 Duckhorn Wine Dinner
menu with wine pairing will start off
with a reception wine of Napa Valley
Sauvignon Blanc. Hors d’oeuvre selections
include Lobster and Morcilla
and “Scot-Asian” Quail Eggs.
The dinner entrees include a
Seared Arctic Char with Fennel Confit
and a Citrus Emulsion served with
Goldeneye Anderson Valley Pinot
Noir; Fudge Farms Pork Filet and
Belly with Wild Ramps, Potato Puree
and Apple and Calvados Reduction
served with Duckhorn Vineyards Estate
Grown Napa Valley Merlot;
Roast Saddle of Idaho Lamb
with Eggplant and Tomato
Casserole and Natural Jus
served with Paraduxx Napa
Valley Red Wine. The meal
is finished with a Cheese Plate
with Valdeon, Fromage D’Affinois
and Comte Reserve and
Fig Jam served with Duck
horn Vineyards Estate Grown
Napa Valley Cabernet Sauvignon.
Beau Rivage’s wine program
philosophy, led by Sommelier Mark
Warren, is to strive to find small production
and highly allocated wineries.
Warren’s goal is to give guests a
selection of wines that keep them interested,
which means a balance of
cutting edge and familiar faces. Beau
Rivage is unique in its absolute commitment
to quality with the wine program.
The wine towers inside BR
Prime hold 3300 bottles at perfect
storage and service temperatures.
With more than 25 years of experience
as executive chef for some of
New York’s most prestigious restaurants
and hotels, Chef Joseph Friel
delivers expertise in classical fine
dining complemented by a fresh perspective
on trend-setting menus.
Prior to taking the helm at Beau Rivage
in 2001, Friel served as executive
sous chef at New York’s famous
“21” Club and executive banquet
chef at The Plaza Hotel, orchestrating
prestigious corporate events and
high-profile functions for celebrities
such as Donald and Ivana Trump,
Eddie Murphy and Joan Rivers.
Among his chief culinary accomplishments,
Friel has been
honored as one of the Great
Chefs of New York and
invited to cook at the
renowned James
Beard House.
For those
interested
in sampling
a large
variety
of wines,
Beau
Rivage
follows up
its quarterly
wine pairings
dinner
with its
4th Annual
Wine Experience scheduled to take
place April 16 in the restaurant space
next door to BR Prime. It will run from
6-9 p.m. To date, 28 wineries are participating.
Food will be served and
Wine Tasting notebooks will be available
for tasters. Tickets are $65 per person.
Wine Experience- Beau Rivage is
bringing winemakers, winery owners,
and importers to pour their wines for our
guests. This gives the Gulf Coast an opportunity
to liaise with real players in the
wine world and to see the people they
are reading about in Wine Spectator etc..
Tickets for Duckhorn wine dinner
are available at the Beau Rivage Box
Office or by calling 888.566.7469.
Beau Rivage room reservations can
be made by calling 888.567.6667 or
visiting www.beaurivage.com.