Five-Course Rose Dinner at Stampede 66

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Join Stampede 66 at Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center for an intimate evening with Chef Stephan Pyles and Executive Chef Stuart Race with delicious cuisine and a sampling of refreshing rosés. On Wednesday, June 19 at 6:30 kick off the summer season with Chefs Pyles and Race as they will present a five-course dinner expertly paired to the tasting notes of each selected rosé.

The dinner will feature a first-course reception featuring the Santa Margherita Brut Rosé with passed hors d’oeuvres allowing guests the opportunity to mingle. Tiffany Hand of Republic National Distributing Company will be directing guests through the wines as Chefs Pyles and Race will be describing the courses. Hand will be explaining the pairing choices based on the food served offering guests insight about knowledgeably pairing rosés. The five-course menu will include:

First Course | Shared Appetizers:

Spicy Roasted Red Pepper and Tomato Gazpacho Shooter

Chinook King Salmon-Horseradish Potato Fritter

Crabmeat Tostada, Pickled Jicama, Mango, Spicy Corn Sauce

Santa Margherita Brut Rosé

Second Course:

Wood-Grilled Tiger Prawn, Crispy Bacon and Serrano, Boursin Cheese Foa

Meimoi Rosé

Third Course:

Compressed Watermelon and Peach, Roasted Cherry Heirloom Tomatoes, Arugula, Aged White Balsamic, Burrata, Micro Basil

Studio by Miraval Mediterranée Rosé

Fourth Course:

Seared Sesame Pepita-Crusted Ahi Tuna, Wakame, Pickled Onion, Cucumber, Avocado Salad, Grilled Shishito Peppers, Cilantro Sticky Rice, Soy Chipotle Glaze

Gran Moraine, Yamhill-Carlton District Pinot Noir Rosé

Fifth Course:

Frosé with Watermelon and Honeydew Sorbet, Blackberry Swirl Viola

The Dreaming Tree Frosé

The dinner will begin promptly at 6:30 PM. Spots can be reserved for $65 plus tax and gratuity.  Please reserve your spot by calling Stampede 66 directly at 469.675.0800.

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Filed under Crave, Steven Doyle

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