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Folds of Honor Wine Dinner
November 11, 2015 at 6:30 pm
$85
This Veteran’s Day, head to 624 Kitchen & Catering and join the chefs at Justin Thompson restaurants, along with Erik Reynolds, Executive Chef of Smoke on Cherry St. and Master Winemaker, Ray Coursen (Elyse Winery), for a very exclusive and collaborative wine dinner, featuring Napa Valley wines from the ELYSE WINERY and benefitting the FOLDS OF HONOR foundation.
The Menu
First Course:
Wood Grilled Scallops | brown butter cauliflower purée, fresno chili jam, parmesan crisp, Scissor Tail Farms red sorrel
Paired with: Elyse, “L’Ingenue” Sierra Foothills
Second Course:
Duck Confit and Frisée | bleu brie cheesecake, pomegranate, hazelnuts, balsamic port vinaigrette
Paired with: Elyse, “C’est si Bon” Naggiar Vineyard
Third Course:
Braised Akaushi Under Blade | grilled trumpet mushroom, butternut squash purée, pickled blueberries, Sage Farms arugula
Paired with: Elyse, Zinfandel Morisoli Vineyard
Dessert:
Espelette Chocolate Torte | blackberry gel, red velvet crumble, petit syrah chantilly
Paired with: Elyse, Petite Syrah York Creek Vineyard
Cost is $85 per person, plus tax and gratuity.
Space is limited so be sure to call now (918-779-6333) to reserve your seat.
FOLDS OF HONOR: HONORING THEIR SACRIFICE, EDUCATING THEIR LEGACY.
Of the one million-plus dependents adversely affected by deployments, nearly nine out of 10 do not qualify for federal scholarship assistance. Since 2007, the Folds of Honor has carried forth this singular, noble mission. To close the gap, providing educational support to spouses and children of America’s fallen and wounded soldiers.