Two Oregon wine dinners in Denver tomorrow
Oregon wines are hot stuff tonight at Central Bistro & Bar.
Oregon wines will be poured at Humboldt tomorrow.
Central's event starts with a 5:30 p.m. reception and dinner at 7 p.m. Wednesday, May 21. Mimi Castel, general manager of Bethel Heights Vineyard and daughter of the vineyard's founder, will be pairing wines with a five-course dinner prepared by chef Matt Selby featuring juniper-cured foie gras, grilled baby artichokes, razor clam with yucca charcoal, roasted squab, porcini lamb carpaccio and harissa chocolate sorbet. Seats are $65; call 303-477-4582 to make a reservation.
And across town at Humboldt, executive chef DJ Nagle will be preparing a four-course meal -- including seared New Bedford scallops, olive oil-poached ahi tuna, roasted Colorado leg of lamb and dark chocolate ganache torte -- paired with wines from Oregon's Abacela Winery. Winemaker Earl Jones had a passion to produce wine from Spain's Tempranillo grape in America, and planted the first Tempranillo in Oregon's Umpqua Valley in 1995. Taste the results at a dinner that starts at 6:30 p.m. Wednesday, May 21. Tickets are $75 per person (valet included); call 303-813-1700 for reservations.
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