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DTSTART:20190220T233000Z
DTEND:20190221T020000Z
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SUMMARY:Santiago's Bodega Altamonte Springs 3rd Wednesday 5 couse wine dinner
DESCRIPTION:February is for love!\n\nWednesday\, February 20\, 6:30 p.m.\n \n\n1st course   ZOLO\, SIGNATURE WHITE\, Mendoza\, Argentina\n\nSeafood Ceviche  Oysters\, scallops and grouper cooked in citrus juice with fresh tomatoes\, onions and herbs \n\n \n\n2nd course   CASA SILVA\, Sauvignon Gris   Chile\n\nSalmon Almandine  Saffron infused Yukon gold potatoes\, leek fondue\n\n \n\n3rd course   MARIMAR ESTATE "Mas Cavalls\," Pinot Noir   Sonoma Coast\, CA\n\nPork Tenderloin  Apple fig chutney\, pistachio and avocado puree\n\n \n\n4th course   HORSE HEAVEN HILLS\, Red Blend - Patterson\, WA \n\nVenison Stew  Slow cooked venison in caramelized goat cheese gravy\, served in a puff pastry pillow with lingonberry jam\n\n \n\n5th course   L'ETRE MAGIQUE - NV Brut - Bourgogne\, France\n\nChocolate truffles- Trio of truffles with pomegranate poached pears\n\n \n\nChef Chris Eldred and Sous Chef Josh Ovalles\n\nCertified Sommelier\, Taylor Cleary
X-ALT-DESC;FMTTYPE=text/html:<div style="text-align: center\;"><strong><span style="font-family: bradley hand itc\;"><span style="font-size: 18pt\;">February is for love!</span></span></strong><br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 18pt\;">Wednesday\, February 20\, 6:30 p.m.</span></span></strong></div>\n&nbsp\;<br />\n<strong><u><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">1<sup>st</sup> course</span></span></u></strong><strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;"> &ndash\; ZOLO\, SIGNATURE WHITE\, Mendoza\, Argentina</span></span></strong><br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">Seafood Ceviche &ndash\;Oysters\, scallops and grouper cooked in citrus juice with fresh tomatoes\, onions and herbs </span></span></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">2<sup>nd</sup> course</span></span></u></strong><strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;"> &ndash\; CASA SILVA\, Sauvignon Gris &ndash\; Chile</span></span></strong><br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">Salmon Almandine&ndash\; Saffron infused Yukon gold potatoes\, leek fondue</span></span></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">3<sup>rd</sup> course</span></span></u></strong><strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;"> &ndash\; MARIMAR ESTATE &quot\;Mas Cavalls\,&rdquo\; Pinot Noir &ndash\; Sonoma Coast\, CA</span></span></strong><br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">Pork Tenderloin&ndash\; Apple fig chutney\, pistachio and avocado puree</span></span></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">4<sup>th</sup> course</span></span></u></strong><strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;"> &ndash\; HORSE HEAVEN HILLS\, Red Blend - Patterson\, WA </span></span></strong><br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">Venison Stew&ndash\; Slow cooked venison in caramelized goat cheese gravy\, served in a puff pastry pillow with lingonberry jam</span></span></strong><br />\n&nbsp\;<br />\n<strong><u><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">5<sup>th</sup> course </span></span></u></strong><strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">&ndash\; L&#39\;ETRE MAGIQUE - NV Brut - Bourgogne\, France</span></span></strong><br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">Chocolate truffles- Trio of truffles with pomegranate poached pears</span></span></strong><br />\n&nbsp\;<br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">Chef Chris Eldred and Sous Chef Josh Ovalles</span></span></strong><br />\n<strong><span style="font-family: bradley hand itc\;"><span style="font-size: 14pt\;">Certified Sommelier\, Taylor Cleary</span></span></strong>
LOCATION:1185 Spring Centre S Blvd #1080\, Altamonte Springs\, FL 32714
UID:e.2138.14896
SEQUENCE:3
DTSTAMP:20260422T130014Z
URL:https://business.seminolebusiness.org/events/details/santiago-s-bodega-altamonte-springs-3rd-wednesday-5-couse-wine-dinner-14896
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