HollyatLRA Posted March 12, 2008 Share Posted March 12, 2008 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. --- 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 Link to comment Share on other sites More sharing options...
Al Dente Posted March 12, 2008 Share Posted March 12, 2008 You know what would be funny? Serve one of the dishes on a bed of iceburg lettuce. Link to comment Share on other sites More sharing options...
Scott Johnston Posted March 13, 2008 Share Posted March 13, 2008 You know what would be funny? Serve one of the dishes on a bed of iceburg lettuce. (backspace three times, triple space once, back and forth, do the DR dance) oh Al, you crack me up! Link to comment Share on other sites More sharing options...
Pool Boy Posted March 13, 2008 Share Posted March 13, 2008 Are the wines being poured only, or largely, wines from the mid-Atlantic region? Link to comment Share on other sites More sharing options...
Mark Slater Posted March 13, 2008 Share Posted March 13, 2008 You know what would be funny? Serve one of the dishes on a bed of iceburg lettuce. Yeah. That would be the last dish. Link to comment Share on other sites More sharing options...
DonRocks Posted March 13, 2008 Share Posted March 13, 2008 He won't be able to stay away... Link to comment Share on other sites More sharing options...
Al Dente Posted March 13, 2008 Share Posted March 13, 2008 And what wine weekend would be complete without a six course gourmet dinner paired with exceptional hand-selected wines? Many. "Hand-selected" always cracks me up. I once tried selecting wine with my prostate, but it was terribly uncomfortable. Link to comment Share on other sites More sharing options...
DonRocks Posted March 13, 2008 Share Posted March 13, 2008 Many."Hand-selected" always cracks me up. I once tried selecting wine with my prostate, but it was terribly uncomfortable. Hopefully you didn't go with a magnum! Link to comment Share on other sites More sharing options...
HollyatLRA Posted March 13, 2008 Author Share Posted March 13, 2008 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.... Link to comment Share on other sites More sharing options...
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