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VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
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REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20121112T234500Z
DTEND:20121113T020000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Joel Gott Winemaker Dinner
DESCRIPTION:Joel Gott Winemaker Dinner\n\nat Open Kitchen by Executive Chef Kenneth Hughes\n\nTuesday\, November 12\, 2012\n\nReception 6:30 pm Chef's Tasting Dinner 7:15pm\n\n\n\nBorn in the Napa Valley and representing the fifth generation of a California vintner family\, Joel Gott began his winemaking career in 1996 with Zinfandel grapes and quickly moved into other varietals. In 2001\, Joel collaborated with friends to create the upstart wine brand Three Thieves\, which later partnered with Trinchero Family Estates. Joel also has several restaurant businesses in his portfolio. Joel's wines consistently receive praise and industry recognition from Wine Spectator\, Wine Enthusiast\, Wine Advocate\, Food & Wine Magazine\, and Bon Appetite Magazine.\n\n\n\nReception\n\nChicken Galantine with Red Pepper Remoulade\n\nAhi Tuna Tartare on Potato Crisp\n\nHarvest Mushroom Cognac Cr me Smear on Toasted Crouton\n\nPaired with Joel Gott Riesling (Washington)\n\n\n\nAmuse Bouche\n\nPetite Pork Loin with New Mexico Green Chile\n\nPaired with Joel Gott Sauvignon Blanc (California)\n\n\n\nFirst Course\n\nSeafood Duet: Seared Jumbo Day Boat Sea Scallop with Leeks and Maine Lobster Bread Pudding\n\nPaired with Joel Gott Pinot Gris (Oregon)\n\n\n\nSecond Course\n\nPan Roasted Breast of Squab on Petite Green Lentils with Game Bird Jus\n\nPaired with Joel Gott Alaikai Grenache Blend (California) and Shatter Grenache (France)\n\n\n\nThird Course\n\nGrilled Portobello Mushroom Steak\, Mushroom Jus with Braised Rainbow Chard\n\nPaired with Joel Gott 9 Cabernet Sauvignon (California)\n\n\n\nFourth Course\n\nMedallion of Venison with Cranberry Demi Glace\, Crisp Potato and Butternut Squash\n\nPaired with Joel Gott Zinfandel (California)\n\n\n\nSweet Finish\n\nPetite Dessert Duet: Sundried Cherry & White Chocolate Bread Pudding and Dark Brown Sugar Vanilla Cr me Br l e\n\nPaired withTerra d'Oro Zinfandel Port (California)\n\n\n\n\n\n$119/person (plus tax & gratuity) Reservations Required: 703.942.8148 or info@openkitchen-dcmetro.com\n\n(With exceptions of large parties\, communal seating will be arranged as necessary.)
X-ALT-DESC;FMTTYPE=text/html:Joel Gott Winemaker Dinner
\nat Open Kitchen by Executive Chef Kenneth Hughes
\nTuesday\, November 12\, 2012
\nReception 6:30 pm &bull\; Chef&rsquo\;s Tasting Dinner 7:15pm
\n
\nBorn in the Napa Valley and representing the fifth generation of a California vintner family\, Joel Gott began his winemaking career in 1996 with Zinfandel grapes and quickly moved into other varietals. In 2001\, Joel collaborated with friends to create the upstart wine brand Three Thieves\, which later partnered with Trinchero Family Estates. Joel also has several restaurant businesses in his portfolio. Joel&rsquo\;s wines consistently receive praise and industry recognition from Wine Spectator\, Wine Enthusiast\, Wine Advocate\, Food &\; Wine Magazine\, and Bon Appetite Magazine.
\n
\nReception
\nChicken Galantine with Red Pepper Remoulade
\nAhi Tuna Tartare on Potato Crisp
\nHarvest Mushroom Cognac Crè\;me Smear on Toasted Crouton
\nPaired with Joel Gott Riesling (Washington)
\n
\nAmuse Bouche
\nPetite Pork Loin with New Mexico Green Chile
\nPaired with Joel Gott Sauvignon Blanc (California)
\n
\nFirst Course
\nSeafood Duet: Seared Jumbo Day Boat Sea Scallop with Leeks and Maine Lobster Bread Pudding
\nPaired with Joel Gott Pinot Gris (Oregon)
\n
\nSecond Course
\nPan Roasted Breast of Squab on Petite Green Lentils with Game Bird Jus
\nPaired with Joel Gott Alaikai Grenache Blend (California) and Shatter Grenache (France)
\n
\nThird Course
\nGrilled Portobello Mushroom Steak\, Mushroom Jus with Braised Rainbow Chard
\nPaired with Joel Gott 9 Cabernet Sauvignon (California)
\n
\nFourth Course
\nMedallion of Venison with Cranberry Demi Glace\, Crisp Potato and Butternut Squash
\nPaired with Joel Gott Zinfandel (California)
\n
\nSweet Finish
\nPetite Dessert Duet: Sundried Cherry &\; White Chocolate Bread Pudding and Dark Brown Sugar Vanilla Crè\;me Brû\;lé\;e
\nPaired withTerra d&rsquo\;Oro Zinfandel Port (California)
\n
\n
\n$119/person (plus tax &\; gratuity) &bull\; Reservations Required: 703.942.8148 or info@openkitchen-dcmetro.com
\n(With exceptions of large parties\, communal seating will be arranged as necessary.)
\n \;
LOCATION:Open Kitchen 7115 Leesburg Pike #107\, Falls Church\, VA 22043
UID:e.1250.372
SEQUENCE:3
DTSTAMP:20260426T030742Z
URL:https://business.fallschurchchamber.org/events/details/joel-gott-winemaker-dinner-11-12-2012-372
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