HollyatLRA

For Wine enthusiasts,

Morton's the Steakhouse is hosting a Duckhorn Wine Dinner...

What: A reception and dinner featuring the lavish wines of Napa Valley’s Duckhorn Vineyards paired with Morton’s outstanding signature cuisine.

Warm Brie Baguette topped with Wild Mushrooms, Oysters on the Half Shell, Smoked Salmon Canapes

Duckhorn, Napa, Sauvignon Blanc 2007

Mixed Field Greens with Walnuts, Sliced Apples, Blue Cheese Crumbles, Dijon Vinaigrette

Duckhorn, Napa, Goldeneye Pinot Noir, 2005

Broiled Lamb Chop with Sauteed Spinach and Mushrooms

Duckhorn, Napa, Paradux, 2005

Filet Diane or Cajun Salmon, both served with Twice Baked Potato and Sauteed Garlic Green Beans

Filet: Duckhorn, Decoy, Meritage, 2005 Salmon: Duckhorn, Napa, Merlot, 2005

Cheese and Fruit Platter, Chocolate Covered Strawberries

Quinta Do Noval Tawny Port

Where: Morton’s The Steakhouse

11956 Market Street

Reston, VA 20190

When: Friday, May 9, 2008

6:30 pm Reception

7:00 pm Dinner

Price: $175 per person (inclusive of tax and gratuity)

RSVP: Required – Call Sarah Giles at (703) 796-0128

Everyone's responses have really made my day! You guys are a riot. If you need more information about any specific event you can contact Anthony at Anthony@lindarothpr.com. If you need help selecting wines with your prostate, Al, I really don't know whose contact info to give you....

From Linda Roth Associates, your public relations concierege:

Davis, W.V. (March 12, 2008)—West Virginia has developed a reputation for growing an array of colorful produce, producing outstanding artisanal foods, and serving up classic American fare with charm. Canaan Valley Resort looks to celebrate all of those things and more at their second Gourmet Wine Weekend April 4-5, 2008. The first event was held in the fall of 2007 and is back in the spring by popular demand.

The three day weekend offers guests a taste of wines from around the world paired with dishes created by Executive Chef Nemat Odeh, C.E.C. The Friday night Wine and Dine Reception will feature wines created by some of the world’s best producers as well as wines from around West Virginia and the mid-Atlantic. Chef action stations will whip up edible delights inspired by foods of the Mediterranean, Rustic Appalachia, and Japan. The celebration will continue into the night as guests are invited poolside to Open That Bottle, and pop some of their favorite wines from home to share.

On Saturday, the education begins with a course titled “De-Mystifying Wine,” led by wine expert and columnist John Brown. Perfect for the beginner, the class serves to inform guests about the basics of tasting and appreciating wine. Immediately following, Chef Odeh will prepare a pairings luncheon, matching specific wines with some traditional and non-traditional wine food. In the afternoon participants, are invited to join farmer Lee Jones, owner of The Chef’s Garden, Inc. for a presentation about organic and natural foods being grown in West Virginia. The reception following will pair his foods with natural and biodynamic wines.

And what wine weekend would be complete without a six course gourmet dinner paired with exceptional hand-selected wines? The festivities conclude with this truly special event led by John Brown and Chef Odeh.

The package price for the weekend with two nights stay at the Bear Paw Lodge is $599 per person. For more information contact David Bostic at (304) 866-4121. Visit http://www.canaanresort.com for more information.

Canaan Valley Resort & State Park, by Guest Services, Inc., includes a 250-room lodge which is Mobil “Three Star” rated. In addition to the lodge rooms, the resort boasts 23 cabins and cottages and 10,000 square feet of meeting and conference space. You can access the resort’s Web site at www.CanaanResort.com. For reservations, please call 800-622-4121.

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April 12: Remembering the Titanic

Take a step back in time, remembering the ill-fated voyage of the Titanic. April 14, 1912 –Enjoy the movie, food and atmosphere as Executive Chef Nemat Odeh re-creates the culinary delights that were served at the final dinner on the Titanic. This will truly compare as a night to remember. $65 per person (tax & gratuity additional).

TITANIC

“White Star Line”

$65.00 ++

Saturday, April 12th

The First-Class Saloon

1st Course

Canapés a’l Amiral

Oysters a la Russe

White Bordeaux, White Burgundy Chablis

2nd Course

Consommé Olga

Madeira or Sherry

3rd Course

Poached Salmon with Mousseline Sauce

Dry wine

4th Course

Chicken Lyonnaise

Red Bordeaux

5th Course

Roast Sirloin of Beef Forestiere

Creamed Carrots

Boiled Rice

Red Burgundy or Beaujolais

6th Course

Asparagus Salad

Champagne Spritzer

7th Course

Waldorf Pudding

Dessert wine muscato/sauterne

Canaan Valley Resort and Conference Center

For more information, contact and address, please visit the website at www.canaanresort.com or e-mail Anthony at Anthony@lindarothpr.com