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Shows & Nightlife
Hyatt Regency Lake Tahoe hosts Twisted Oak Winery at May winemaker dinner
Tahoe.com
Indulge in a spectacular night of great food and wine in an exceptional setting on the shores of Lake Tahoe.
Winemaker Dinner with Twisted Oak Winery
When: Monday, May 19 starting at 6 p.m.
Where: Lone Eagle Grille at Hyatt Regency Lake Tahoe Resort, (775) 832-1234
Cost: $120 per person plus tax and gratuity
Where: Lone Eagle Grille at Hyatt Regency Lake Tahoe Resort, (775) 832-1234
Cost: $120 per person plus tax and gratuity
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Hyatt Regency Lake Tahoe Resort’s Winemaker Dinner Series at the award-winning Lone Eagle Grille continues this May with an evening featuring exceptional wines from Twisted Oak Winery paired with Lone Eagle Grille’s signature cuisine. Guests are invited to enjoy a four-course menu perfectly paired with some of the best labels in the winery’s portfolio. Rumored to be a charismatic and engaging bunch, the featured guests from Twisted Oak are sure to raise the bar on fun on this special evening.
Previously featured wineries have included Crane Brothers, Reynolds Family Winery, Hall Winery, ZD, and Miner Family.
The Menu For the May dinner, Lone Eagle Grille Executive Sous Chef Gordon Jones creates a unique, multiple course dinner to reflect the seasons partnered with some unusual labels from Twisted Oak including Verdelho, Viognier, Tempranillo and a blend designated “The Spaniard.” Menu highlights will include Grilled Calamari Stuffed Sweet Blue Crab with Charred Pepper Romesco and Jicama Salsa partnered with Twisted Oak’s 2006 Viognier and Niman Ranch Pork Osso Bucco with Creamy Manchego Polenta and Plantains matched with the winery’s 2005 blend “The Spaniard.”
For reservations or more information about the Winemaker Dinner Series at Lone Eagle Grille, please call Hyatt Regency Lake Tahoe Resort, Spa & Casino at (775) 832-1234.
Previously featured wineries have included Crane Brothers, Reynolds Family Winery, Hall Winery, ZD, and Miner Family.
The Menu For the May dinner, Lone Eagle Grille Executive Sous Chef Gordon Jones creates a unique, multiple course dinner to reflect the seasons partnered with some unusual labels from Twisted Oak including Verdelho, Viognier, Tempranillo and a blend designated “The Spaniard.” Menu highlights will include Grilled Calamari Stuffed Sweet Blue Crab with Charred Pepper Romesco and Jicama Salsa partnered with Twisted Oak’s 2006 Viognier and Niman Ranch Pork Osso Bucco with Creamy Manchego Polenta and Plantains matched with the winery’s 2005 blend “The Spaniard.”
For reservations or more information about the Winemaker Dinner Series at Lone Eagle Grille, please call Hyatt Regency Lake Tahoe Resort, Spa & Casino at (775) 832-1234.
Coming up...
Next month, Lone Eagle Grille’s Winemaker Dinner on June 8 features Trefethen.
Take the Elevator Home
To create a relaxing and completely enjoyable experience, Hyatt Regency Lake Tahoe Resort encourages guests to “take the elevator home” by offering a special room rate on the evening of the Winemaker Dinners. For room rates, please contact Sandra Seichter at 775-886-6729 or sseichter@hyatt.com.
Next month, Lone Eagle Grille’s Winemaker Dinner on June 8 features Trefethen.
Take the Elevator Home
To create a relaxing and completely enjoyable experience, Hyatt Regency Lake Tahoe Resort encourages guests to “take the elevator home” by offering a special room rate on the evening of the Winemaker Dinners. For room rates, please contact Sandra Seichter at 775-886-6729 or sseichter@hyatt.com.
Whet your appetite
• Cocktail hour
2006 Twisted Oak Verdelho
• First Course
Grilled Calamari stuffed Sweet Blue Crab
Served with a Charred Pepper Romesco and Jicama Salsa
2006 Twisted Oak Viognier
• Second Course
Dry Rubbed Grilled Quail
Cactus and Mole’ Sauce
2004 Twisted Oak Syrah
• Third Course
Niman Ranch Pork Osso Bucco
Creamy Manchego Polenta and Plantains
2005 Twisted Oak, “The Spaniard”
• Fourth Course
Tempranillo Poached Pear filled with Mt. Tam Cheese
and a Thyme Tuille
2005 Twisted Oak Tempranillo
• Cocktail hour
2006 Twisted Oak Verdelho
• First Course
Grilled Calamari stuffed Sweet Blue Crab
Served with a Charred Pepper Romesco and Jicama Salsa
2006 Twisted Oak Viognier
• Second Course
Dry Rubbed Grilled Quail
Cactus and Mole’ Sauce
2004 Twisted Oak Syrah
• Third Course
Niman Ranch Pork Osso Bucco
Creamy Manchego Polenta and Plantains
2005 Twisted Oak, “The Spaniard”
• Fourth Course
Tempranillo Poached Pear filled with Mt. Tam Cheese
and a Thyme Tuille
2005 Twisted Oak Tempranillo
Sandra Seichter at 775-886-6729 or sseichter@hyatt.com.
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