Dinner features winery-bred meats
Whitney Peak Hotel’s Heritage Restaurant will host a winemaker dinner featuring a five-course meal of meats and wines of Six Sigma Ranch & Winery from 6 to 9 p.m. Nov. 19.
For the first course, diners can tuck into hickory-smoked bacon, diver scallop, wilted frisee, shaved egg yolk, brioche crouton and champagne vinaigrette paired with 2014 Bootleg limited-release sauvignon blanc. The second course comprises braised lamb neck and shoulder, gigante beans, kale and manchego paired with 2011 Christian’s Reserve tempranillo. Next comes the third course of a duo of filet and braised chuck, maple-roasted squash, red cabbage, foie gras butter and cabernet caramel, paired with the 2011 Else’s Reserve cabernet sauvignon. For the dessert reception, head to the 15th floor for a red-wine poached pear and select cheeses, as well as 2014 Kaj’s reserve pinot noir and special winemaker selections
Matt Hughes, Six Sigma’s head winemaker, will personally guide guests through each of the courses and their pairings.
Six Sigma Ranch & Winery is committed to sustainable farming and grape-growing. The family-owned ranch integrates small vineyard blocks with native vegetation and provides corridors for wildlife. A conservation easement donated to the Golden State Land Conservancy protects for eternity the habitat of deer, bobcat, turkey, wild pig, bear and other wildlife. The end results are delicious, natural meats and wines – products that Heritage, which focuses on seasonally fresh, locally sourced ingredients, is proud to feature.
The dinner costs $75 per person, plus tax and gratuity. For reservations, call Heritage at 775-398-5454.