Wine Dinner 2017

The Henry Schuerman Commemorative Wine Dinner

Friday, June 23rd 7-10 pm
at the Page Springs Cellars Vineyard Deck

 

5 talented chefs and 5 local wineries

 

 This innovative wine dinner commemorates the late, great Henry Schuerman.  Originally a baker by trade, Henry was the first pioneer in the greater Verde Valley to commercially cultivate grapes and make them into wine (believed to be Red Zinfandel).  In addition to producing the Schuerman “Red Rock” wine, he also sold tens of thousands of pounds of grapes to immigrant families in the area for their own traditional winemaking.  Henry was literally the father and founder of winemaking in our great valley and his name shall live on in this annual feast held in his honor.

This wine pairing menu will be inspired by the authentic recipes being served in the Schuerman’s pre-prohibition household!

Henry-Schuerman-Pictures
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Join us for a spectacular night featuring 5 Celebrity Chefs, 5 Local Wineries and an amazing presentation by Henry Schuerman’s decedents.

We have discovered a copy of Henry Schuerman’s cookbook and all chefs will be pulling their inspiration from the authentic recipes being served in the Schuerman’s pre-prohibition household!

We will only have seating for 100 people (1/2 of last year) so book early because this will sell out quickly.

Tickets: $105  ($95 for early advance purchase)

Get Your Tickets
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Wineries: Page Springs Cellars, Arizona Stronghold Vineyards, Fire Mountain Winery, Burning Tree Cellars and Oddity Wine Collective Chefs: Chef Chris Dobrowolski of Muse Bistro, Chef Chris Wolf of the Arizona Culinary Institute, Chef Bryan Nowicki of Page Springs Cellars, Chef Michael O’Dowd of  L’Auberge and Chef Michael Dilfilippantonio from Criollo

Schuerman Dinner

Menu inspired by the original White House Cookbook owned by Henry Schuerman

Course 1: Reception

Golden Beets with Citrus Dressing, Green Bean Salad with Onion, Almond and Bacon, Butternut Squash with Red Onion and Granny Smith Apple accompanied by Rustic Wheat Bread , Cheese Straws and Cottage Cheese Dill Rolls
Wines: 2016 Archive Red Blend (44% Graciano, 44% Tempranillo, 12% Grenache), 2016 Bruzzi Vineyards Vidal Blanc, 2016 Dayden Rosé

Chef: Chris Wolf, Arizona Culinary Institute (ACI) and Students
Winemaker:  Arizona Stronghold Vineyards

Course 2: Salad

Coastal Crab Cakes with Fay’s Freezer Cole Slaw
Wine: 2015 Trademarked (100% Chardonnay – Al Buhl Memorial Vineyard)

Chef: Michael O’Dowd, L’Auberge
Winemaker: Corey Turnbull, Burning Tree Cellars

Course 3: Protein + Greens

Juniper-Espresso Crusted Lamb Chop, locally harvested greens, marinated beets, BMR Chevre, pickled vegetables, pine nuts and Calabrian Chile tomato vinaigrette.
Wine: 2015 SGZ (50% Syrah, 30% Grenache and 20% Zinfandel)

Chef: Michael Dilfilippantonio (Flip), Criollo
Winemakers: Aaron Weiss, Bree Nation and David Baird, Oddity Wine Collective

Course 4: Main

Applewood Smoked Black Mesa Ranch Pork with No.1 Brandy Sauce Fermented Garlic Macaroni & Cheese, accompanied by Honey Baked De Nada Farms Squash
Wine: 2016 Earth (Grenache, Mourvèdre, Syrah)

Chef:Chris Dobrowolski, Muse Bistro
Winemaker: John Scarbrough, Fire Mountain Wines

Course 5: Dessert

Raised doughnut filled with PSC Estate peaches macerated in Mertis AP wine, Estate nectarine sauce superior with apple brandy caramel and sugared sundried Estate peaches.
Wine: 2016 Arizona Jonathan Apple Wine

Chef: Bryan Nowicki, Page Springs Cellars
Winemaker: Page Springs Cellars

Please note the menu will be served “as is”, there will be no gluten free, vegan, vegetarian or non-alcoholic options or substitutions due to the complexity of the undertaking.
Menu items subject to change based on seasonal availability