Selby Wine Dinner
with winemaker Susie Selby
Wednesday, January 25, 6:30 PM
Sold Out!
Chef Leigh Hesling invites you to the Selby Wine Dinner hosted by Green Valley Grill at the O.Henry Hotel on Wednesday, Januray 25 at 6:30 PM. Enjoy Chef Leigh Hesling's exquisite five-course menu masterly paired with wines by Susie Selby from Selby Winery in Sonoma County, California.
The five-course dinner, including wine but excluding tax and gratuity, is $60/person. Limited seating for 46. For wine dinner reservations, please contact Lee Healy at lhealy@qwrh.com or 336-478-9126.
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Selby Wine Dinner
with Chef Leigh Hesling & Winemaker Susie Selby
January 25, 2012
O.Henry Hotel, Greensboro
Passed Hors d’oevres
Schramsberg Blanc des Blancs
First Course
Pan Seared Scallops
with caramelized Ashe County Justo cheese and tarragon butter
Selby Chardonnay, Russian River ‘09
Second Course
Wild Boar Sausage
over grilled mushroom, roasted butternut squash and Humbolt Fog goat cheese, with rosemary-apple compote
Selby Syrah, Sonoma County ‘09
Third Course
Allspice Crusted Lamb Loin
with cranberry-cinnamon jam over sweet potato-walnut gratin
Selby “Old Vine,”Zinfandel, Sonoma County ‘08
Fourth Course
Slow Cooked Wagyu Skirt Steak
with blackberry jus, heirloom polenta, shaved Parmesan
and wilted chard
Selby Cabernet Sauvignon, Sonoma County ‘07
Fifth Course
Carpaccio of Riesling Poached Pear & Aged Gouda
Late Harvest Gewürztraminer
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After the event, take the elevator “home” and enjoy a night at the O.Henry Hotel with a special rate of $199 plus taxes, includes a full hot Southern Style breakfast buffet in the morning. Rate available to wine dinner guests and based upon availability, please call 336-854-2000 and reference the “Selby Wine Dinner” special rate for the night of January 25th.
About the Wine Maker ~ Susie Selby
"The truth is, I love wine. I also love making wine. Those are my best qualifications as the winemaker for Selby Winery. My goal when I make Selby wines is to focus on the fruit; therefore I favor traditional minimalist principles of winemaking that yield elegant, sophisticated and accessible wines you can enjoy without lengthy cellaring.
If it's possible to do it by hand, I do. I designed our winery to accommodate my handcrafted approach. We pick, ferment, process and even bottle by hand. On most of our lots, we use small, half-ton bins for extended maceration.
We use carefully selected coopers for our French and American oak, as well as insulated stainless steel fermentation and blending tanks. Our press is an extraordinarily gentle Puleo from Italy. This is an important part of the process and we don't take shortcuts.
On the other hand, timing is everything. Knowing when to harvest, how long to age, when to blend, when to bottle and when to release is more than science; it's an art that is based on experience and intuition.
People don't often think of winemaking as a thrill-a-minute, fast-paced business. It is for me. As the winemaker, I'm in the thick of it, at all times. Winemaking is my life. So next time you visit Selby Winery, keep an eye out.
I'll be checking vineyards, taking sugars, arranging harvest, supervising crush, filling a barrel, assembling a blend or running the hand-bottler. Who knows? You might even find me on the forklift. Of course, if I'm lucky, I'll be in the tasting room, raising a glass with you."
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