Experience the best of both champagne and wine at this unique dinner. Join Chef Paul Mattison for a special dinner featuring gold medal recipient Jacquart Champagnes and the big, bold reds of Dei Vino di Montepulciano and Obsidian Ridge Cabernet.

A highlight of the evening will be special guest and featured speaker, Joelle Weiss, the Chief Winemaker at Jacquart.

The evening begins with a reception of lite bites and bubbles followed by a 5-course dinner created by Chef Paul and his team of classically trained, culinary creators.

Passed Hors d’oeuvres
Brie Cheese Cream Puff Raspberry Drizzle
Seared Ahi Tuna Bite Lychee Ponzu Glaze
Jacquart Mosaique Brut Rose NV – Gold Medal Winner

1st Course
Florida Sun Shrimp Vol Au Vent with Beach Mushroom and Leek Butter
Jacquart Mosaique Brut NV – Gold Medal Winner

2nd Course
Butter Braised Pompano, Citrus Beurre Blanc, Potato and Parsnip Latke, dollop of Meyer Lemon Crème
Fraiche and Sterling Caviar
Jacquart Blanc de Blancs 2013

3rd Course
Cherry Glazed Crispy Pork Belly, Sage Derby Polenta, Herb Gremolata
Del Vino Montepulciano 2018 – Silver Medal Winner

4th Course
Syrah Braised Beef Short Rib, Root Vegetable, Duck Confit Hash
Obsidian Ridge Vineyard Cabernet Sauvignon 93 Wine Enthusiast

Dessert
Classic Opera Torte
Jacquart Cuvee Alpha 2010

Evening highlights include special guest and featured speaker, Joelle Weiss, the Chief Winemaker at Jacquart, telling the interesting stories behind the gold medal award-winning champagnes and amazing wines.

Held in the private Galleria at Mattison’s Forty-One.