Win two seats to Paul Reilly's Victor Hugo wine dinner on Thursday at Beast + Bottle
On Thursday night, at 7 p.m., the grape-savvy crew at Beast + Bottle, Paul and Aileen Reilly's lovely restaurant in Uptown, is hosting a Victor Hugo wine dinner. The six-course feast, most of which is paired with wines from Victor Hugo Winery, located in the lush landscape of Paso Robles, is $95 per person, but we're giving away two seats to the dinner for free to one Cafe Society reader and a guest.
Flip the page to see how you can win.
See also: - First look: Beast + Bottle, Paul Reilly's new Uptown restaurant, opens Saturday night - Paul Reilly will open Beast + Bottle in the former Olivea space - Chef and Tell: Paul Reilly of Encore
Aileen is a huge admirer of Victor Hugo -- the novelist -- and she's an even bigger fan of Les Misérables, his classic French novel, the stage adaption of which has been playing on-and-off on Broadway, in New York, for decades.
Here's what we want to know: How many times has Aileen seen Les Misérables on Broadway?
The person who comes the closest to the actual number without going over, will win two seats to the dinner, the menu of which is below.
To enter, please include your guess, your name and a valid e-mail address (no e-mail address automatically disqualifies you from winning) in the comments section below. We'll announce the winner at 8 a.m. on Thursday morning. And if you want to purchase seats to the dinner, you can call 303-623-3223.
Wine: Sparkling from California Plate: Lamb braseola, rocket, piave cheese and Meyer lemon oil
Wine: Victor Hugo Viognier 2012 Plate: Chilled lobster salad, tarragon, grapefruit and mache
Wine: Victor Hugo Rosé, 'Les Mis', 2012 Plate: Charred octopus, pimentón, almond gazpacho and twelve-year balsamic
Wine: Victor Hugo Petit Sirah, 2011 Plate: Smoked pork sausage, Yukon gold confit, braised cabbage andmustard espellette
Wine: Victor Hugo Opulence 2010 Plate: Garam masala-dusted lamb chop, sweet potatoes, lemon balm and tamarind jus
Wine: Victor Hugo Late Harvest Zinfandel, 2009 Dessert: Black walnut tart with Gorgonzola ice cream
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