Wine Dinner 2019

The Henry Schuerman Commemorative Wine Dinner

Friday, June 21, 2019 
at the Page Springs Cellars Vineyard Deck

Tickets and Details Coming Soon!

5 talented chefs and 5 local wineries

Net Proceeds go to the Arizona Culinary Institute Student Scholarship Fund

 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!

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!

Net Proceeds go to the Arizona Culinary Institute Student Scholarship Fund. We will only have seating for 100 people so book early because this will sell out quickly.

$95 for early advance purchase (April 13 to May 11)

$105 presale (May 12 to June 20)

$115 for Day Of (June 21)

We are working on this year’s collaboration with the area’s finest talent.

2019 Winemakers

Eric Glomski Page Springs Cellars
Matt Raica – Arizona Stronghold Vineyards
Corey Turnbull – Burning Tree Cellars
Bree Nation – The Oddity Wine Collective
Michael Pearce – Yavapai College

2019 Chefs

All chefs will be current staff and Alumni of the Arizona Culinary Institute in Scottsdale

The 2019 Scheurman Dinner Menu

Check back soon

Changes may occur in the menu due to seasonal availability of ingredients and final meetings with Chefs & Winemakers.

No menu substitutions. No vegetarian, vegan or gluten free options available.