Winemaker Dinner Featuring Santa Maria's Ambullneo Vineyard at Bacara Resort & Spa in Santa Barbara
Santa Barbara, CA, May 30, 2009 --(PR.com)-- Wine, dine and enjoy an exquisite five-course winemaker dinner in Miró, Bacara’s signature restaurant, on Friday, June 5, 2009. The Trans-American evening features wines from Santa Maria’s acclaimed Ambullneo Vineyards and cuisine from celebrated New York Chef Ed Brown. “East coast talent joined with west to design a five-course dinner paired with eight wines from one of the most exclusive wineries in Santa Barbara County,” says Bacara Executive Wine Director Thamin Saleh. Champagne and Hors D’oeuvres will be served at 6:30PM, the Five-Course Dinner will begin at 7:00PM.
Special guest Chef Ed Brown hails from the highly praised restaurant eighty one, which he opened on Manhattan’s Upper West Side (on 81st Street, naturally) in 2008. A graduate of the Culinary Institute of America, Chef Brown has earned high acclaim throughout his career, especially during his 14 years as Executive Chef at the iconic Sea Grill restaurant in New York’s Rockefeller Plaza. With eighty one, the proven master of seafood now has a venue in which to show his flair for cooking with all ingredients. Chef Brown’s modern American dishes have earned eighty one a Michelin Star and Zagat rating of 26 for cuisine.
With ratings in the mid to high 90s (on a 100-point scale), Santa Maria’s Ambullneo Vineyards has quickly taken its place among the finest wineries in America, if not the world, producing outstanding wines of superior character and style. Established in 2000, Ambullneo stands for AM-American, BULL-Bull Breeds, NEO-Neopolitan Mastiff, after winemaker Greg Linn’s beloved Ambullneo Rockne. Linn, a winemaker for some 30 years, creates artisan wines in small lots, 100 cases at most. “Ambullneo wines are distinguished, hand-crafted wines that focus on appellations, and the fruit that comes from the specific appellation,” says Bacara’s Saleh. “The wines are food friendly with great personality and profile.”
Says winemaker Linn, “In my travels I have learned only one lesson: Wine does not pair with food, food pairs with wine.” To that end, Linn presented the wines to Chef Brown and the Bacara culinary team, namely Executive Chef David Reardon, Miró Chef de Cuisine David Garwacki and Executive Pastry Chef Ben Galang, and let them create the menu. Teasing his longtime friend Linn, Chef Brown jokes that the wine comes first “as long as you’re asking a winemaker, not a chef. Ambullneo wines are full flavored and robust; they have a lot of character, much like Greg himself.”
The Ambullneo Winemaker Dinner is $125 per person; $100 per person for Bacara guests. A special $199 room rate is available to guests attending the dinner.
For reservations and additional information, please call 805.968.0100; www.bacararesort.com.
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Special guest Chef Ed Brown hails from the highly praised restaurant eighty one, which he opened on Manhattan’s Upper West Side (on 81st Street, naturally) in 2008. A graduate of the Culinary Institute of America, Chef Brown has earned high acclaim throughout his career, especially during his 14 years as Executive Chef at the iconic Sea Grill restaurant in New York’s Rockefeller Plaza. With eighty one, the proven master of seafood now has a venue in which to show his flair for cooking with all ingredients. Chef Brown’s modern American dishes have earned eighty one a Michelin Star and Zagat rating of 26 for cuisine.
With ratings in the mid to high 90s (on a 100-point scale), Santa Maria’s Ambullneo Vineyards has quickly taken its place among the finest wineries in America, if not the world, producing outstanding wines of superior character and style. Established in 2000, Ambullneo stands for AM-American, BULL-Bull Breeds, NEO-Neopolitan Mastiff, after winemaker Greg Linn’s beloved Ambullneo Rockne. Linn, a winemaker for some 30 years, creates artisan wines in small lots, 100 cases at most. “Ambullneo wines are distinguished, hand-crafted wines that focus on appellations, and the fruit that comes from the specific appellation,” says Bacara’s Saleh. “The wines are food friendly with great personality and profile.”
Says winemaker Linn, “In my travels I have learned only one lesson: Wine does not pair with food, food pairs with wine.” To that end, Linn presented the wines to Chef Brown and the Bacara culinary team, namely Executive Chef David Reardon, Miró Chef de Cuisine David Garwacki and Executive Pastry Chef Ben Galang, and let them create the menu. Teasing his longtime friend Linn, Chef Brown jokes that the wine comes first “as long as you’re asking a winemaker, not a chef. Ambullneo wines are full flavored and robust; they have a lot of character, much like Greg himself.”
The Ambullneo Winemaker Dinner is $125 per person; $100 per person for Bacara guests. A special $199 room rate is available to guests attending the dinner.
For reservations and additional information, please call 805.968.0100; www.bacararesort.com.
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Contact
Bacara Resort & Spa
Wendy Jenson
805-571-3200
Wendy Jenson
805-571-3200
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