BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20181116T000000Z DTEND:20181116T040000Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:Seven-Course Malbec Wine Pairing Gourmet Dinner at Herrington Inn DESCRIPTION:Menu available and tickets on sale now\, only $135 per person all-inclusive (seven courses\, seven wines\, tax and gratuity)! In addition\, there will be surprise giveaways to all attendees and special incentives for case buyers. Capacity is capped at 50. Call (630) 232-8888 to reserve now. You don't want to miss this exceptional event!\n\n \n\n We are kicking off the holiday season in grand style\, partnering with Geneva's historic Herrington Inn & Spa to present a multi-course gourmet dinner prepared by Chef Kevin Gillespie served at the Herrington Inn's spacious and luxurious full-service facility.\n\n \n\n Each course will be paired with either a red or a white wine from the Vina del Sol Argentinian portfolio. Trish Earley of Fine Vines will deliver an informative and entertaining presentation explaining the history of these properties\, their vineyard management and winemaking techniques\, the effect of terroir and vintage\, and identifying the particular aromatic and flavor components that influenced each food/ wine pairing.\n\n \n\n A sampling of these wineswere featured at our sold-out Festival of the Vine V.I.P. Experience and were the hit of the weekend. They are perfect for celebrating the holidays with friends and family\, gift-giving and versatile enough for every meal! \n \n \n \n \n \n \n\n\n\n \n \n \n \n \n \n \n \n \n \n Argentinian Wine Dinner \n\n \n\n Cocktail Reception:\n\n Chef's selection of passed hors-d'oeuvres (Tapiz Sparkling Torrontes) \n\n \n\n First Course: (Black Cabra Malbec)\n\n Roasted Pumpkin Bisque\, Caramelized Andouille\, Goat\n\n Cheese Crema\, Roasted Sweet Corn\n\n \n\n Second Course: (Tapiz Malbec)\n\n Gnocchi Al Forno\, Butter Poached Morel mushrooms\,\n\n Shaved Pecorino Romano\, Herb B chamel\n\n \n\n Third Course: (Zolo Reserve Malbec)\n\n Porcini Rubbed Duck Breast\, Delicata Squash Puree\, Blackberry Demi-Glace\, Leek Haystack\n\n \n\n Fourth Course: (Altocedro Reserve Malbec)\n\n Blackened Pacific Swordfish\, Whipped Garnet Sweet Potato\,\n\n Charred Romanesco\, Vanilla Lime Beurre Blanc\,\n\n Popcorn Shoots\n\n \n\n Fifth Course: (Black Tears Malbec)\n\n Hoisin Glazed Beef Shortrib\, Celery Root Puree\,\n\n Sesame Asian Slaw\, Shaved Crispy Carrots\n\n \n\n Sixth Course: (Zolo Signature White)\n\n Vanilla Bean Cr me Brulee\, Pulled Sugar Spring\,\n\n Sea Salt Caramel Whipped Cream\n\n \n\n Freshly Brewed Coffee\n \n \n \n \n \n \n \n \n \n \n\n\n\n \n \n \n \n \n \n Orders will be accepted on the night of the dinner\, with special one-night-only discounts for attendees. Wines will be available for pickup at Geneva Wine Cellars the following week. \n\n \n\n Please direct all inquiries to Geneva Wine Cellars proprietor Al Buchanan via email\, to al@genevawinecellars.com. X-ALT-DESC;FMTTYPE=text/html: \;\n\n \n \n \n \n \n
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Menu available and tickets on sale now\, only $135 per person \;all-inclusive \;(seven courses\, seven wines\, tax and gratuity)! In addition\, there \;will be surprise giveaways \;to all attendees and special incentives for case buyers. Capacity is capped at 50. Call (630) 232-8888 to reserve now. You don'\;t want to miss this exceptional event!
\n
\n We are kicking off the holiday season in grand style\, partnering with \;Geneva&rsquo\;s historic Herrington Inn &\; Spa \;to present a multi-course gourmet dinner prepared by Chef Kevin Gillespie served at the Herrington Inn&rsquo\;s spacious and luxurious full-service facility.
\n
\n Each course will be paired with either a red or a white wine from \;the Vina del Sol Argentinian \;portfolio. Trish Earley of Fine Vines will deliver an informative and entertaining presentation explaining the history of these properties\, their vineyard management and winemaking techniques\, the effect of terroir and vintage\, and identifying the particular aromatic and flavor components that influenced each food/ wine pairing.
\n
\n A sampling of these wineswere featured at our sold-out Festival of the \;Vine V.I.P. Experience and were the \;hit of the \;weekend. They are perfect for celebrating the \;holidays with friends and family\, \;gift-giving and versatile enough for every \;meal!
\n
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Argentinian Wine Dinner \; \; \;
\n  \;
\n Cocktail Reception:
\n Chef&rsquo\;s selection of passed hors-d'\;oeuvres \;(Tapiz Sparkling Torrontes) \;
\n
\n First Course: (Black Cabra Malbec)
\n Roasted Pumpkin Bisque\, \;Caramelized Andouille\, Goat
\n Cheese Crema\, Roasted Sweet Corn
\n  \;
\n Second Course: (Tapiz Malbec)
\n Gnocchi Al Forno\, Butter Poached Morel mushrooms\,
\n Shaved Pecorino Romano\, Herb Bé\;chamel
\n
\n Third Course: \; \;(Zolo Reserve Malbec)
\n Porcini Rubbed Duck Breast\, \;Delicata Squash Puree\, Blackberry Demi-Glace\, Leek Haystack
\n
\n Fourth Course: \;(Altocedro Reserve Malbec)
\n Blackened Pacific Swordfish\, \;Whipped Garnet Sweet Potato\,
\n Charred Romanesco\, Vanilla Lime Beurre Blanc\,
\n Popcorn Shoots
\n
\n Fifth Course: (Black Tears Malbec)
\n Hoisin Glazed Beef Shortrib\, \;Celery Root Puree\,
\n Sesame Asian Slaw\, Shaved Crispy Carrots
\n
\n Sixth Course: \;(Zolo Signature White)
\n Vanilla Bean Crè\;me Brulee\, \;Pulled Sugar Spring\,
\n Sea Salt Caramel Whipped Cream
\n  \;
\n Freshly Brewed Coffee
\n
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Orders will be accepted on the night of the dinner\, with special one-night-only discounts for attendees.  \;Wines will be available for pickup at Geneva Wine Cellars the following week. \;
\n
\n Please direct \;all \;inquiries to Geneva Wine Cellars proprietor Al Buchanan via email\, to al@genevawinecellars.com.
\n
\n LOCATION:Herrington Inn 15 S. River Lane Geneva\, IL UID:e.246.36831 SEQUENCE:3 DTSTAMP:20260409T075040Z URL:https://members.genevachamber.com/events/details/seven-course-malbec-wine-pairing-gourmet-dinner-at-herrington-inn-36831 END:VEVENT END:VCALENDAR