Nov. 5 & 6: Joseph Phelps Vineyards Wine Dinner at the Peninsula


On Nov. 5 and 6, The Peninsula Beverly Hills is hosting a four-course Joseph Phelps Vineyards Wine Dinner, where diners will be able to meet Kathleen Dirickson (the winery’s National Manager) as well as taste several Joseph Phelps wines paired to a fall menu prepared by Peninsula Executive Chef James Overbaugh.

The night’s dishes will include Dungeness crab chowder with carrots, basil and Dungeness crab soufflé paired to a 2007 Sauvignon Blanc (93 pts. Wine Spectator); and roasted loin of venison with persimmon carpaccio, grilled bok choy, roasted turnips and fingerling potatoes paired to a 2005 Napa Cabernet Sauvignon (93 pts. Wine News) and a 2006 Insignia (94-96 pts. Robert Parker, 94 pts. Wine Spectator).

This extravaganza for the palate will take place at the acclaimed Belvedere at the Peninsula, a Mobil Four Star and perennial AAA Five Diamond Award winner. The evening costs $98 per person, quite a value if you consider that the Insignia alone typically retails for $200 a bottle.

Information and full menu are below. Capacity is limited, and reservations are required. A superb, reasonably-priced evening of fine dining and excellent wines in a world-class setting doesn’t come along too often, so secure your seat today!

Joseph Phelps Vineyards Wine Dinner
Nov. 5 & Nov. 6, 2009
$98 per person
Call 310-975-2736 to make reservations.

The Belvedere
The Peninsula Beverly Hills
9882 S. Santa Monica Blvd.
Beverly Hills, CA 90212
(310) 551-2888

Menu (course / wine)

  • Dungeness Crab Chowder with Carrots, Basil and Dungeness Crab Soufflé / Joseph Phelps Vineyards ’07 Sauvignon Blanc
  • Grilled Spanish Mackerel Fillet with Sweet Corn, Matsutake Risotto and Almond-Marjoram Sauce / Freestone Vineyards ’06 Ovation Chardonnay
  • Roasted Loin of Venison (Sliced Filet Mignon available as an option) with Persimmon Carpaccio, Grilled Bok Choy, Roasted Turnips and Fingerling Potatoes / Joseph Phelps Vineyards ’05 Napa Cabernet Sauvignon, Joseph Phelps Vineyards ’06 Insignia
  • Guava-Peach Soup with Oatmeal Streusel, Chamomile Cream, Coconut Sorbet and Mint / Joseph Phelps Vineyards ’08 Eisrébe
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