Zuzu releases dates for Monday Night Chef’s Table for coming months

Zuzu and executive chef Russell LaCasce  know how to pull off exciting off menu dinner events. Diners and wine geeks should be excited for their continued success as the next four months of their monthly Monday Night Chef’s Table is set.

The signature restaurant at Scottsdale’s Hotel Valley Ho will offer guests a 4-course dinner paired with wines from prestigious wineries. A guest from the winery will be on hand to speak about the wines and pairings. Although all the menus are not finalized the wineries are and dates are as follows….

August 27th Frog’s Leap Winery– Guests can expect a menu of cabbage cured salmon, charred jumbo asparagus with prosciutto and lobster, dry aged pork chop, and chocolate pot de crème with almond crumble.

September 17th- Wagner Family of Wines

October 22nd– ZD Wines

November 12th– Willakenzie Estate

Each of the dinners start at 6:30 p.m. and cost $75 ++ per person and reservations can be made at http://www.hotelvalleyho.com/ or by calling 480-376-2600. Zuzu is at 6850 E. Main St. Scottsdale 85251.

 

 

Left Coast Cellars wines perfect for spring & summer food pairing

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Focusing on single vineyard estate grown wines is the game plan for Left Coast Cellars winemaker Luke McCollum and his team. With the release of the 2015 Truffle Hill Chardonnay & White Pinot Noir they’ve made wine wines that are lighter & refreshing and pair well with easy to make foods for the spring and summer.

The Truffle Hill Chardonnay is age sur lie for 9 months has bit of creaminess and Flinty minerals and nuances of golden apples, pears, spices and figs. Good with salads and shell fish this is what Chardonnay tastes like with it’s hair down.
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The White Pinot Noir is a rare find and is a deep wine despite its lack of skin color. On the nose there is cardamom, peach, pithy citrus and honey with the palate being similar but also with a hint of orange blossom and slate and mineral finish. The White Pinot Noir pairs well with salads, fish and grilled vegetables.

Both wines are from sustainable vineyards in the Willamette Valley and retail for about $24.

For more information about Left Coast Cellars and where to find there wines check out www.leftcoastcellars.com