Rosen Centre Vine & Dine Oct 28
On Friday, Oct. 28 at 7 p.m., Rosen Centre presents its final Vine & Dine wine pairing dinner of the 2011 series, a "Vine & Dine Spooktacular" featuring the culinary wizardry of six creative chefs preparing five gourmet courses, as well as a high-end wine selection that will be announced just a few days before the dinner, long after the event is sold out. In keeping with the spooktacular theme, patrons are invited to dress in costume for the opportunity to win wines, wine-related items or hotel stays.
The wine selections are guaranteed to include some of the most expensive wines in the Rosen Centre cellar. In past years, these wines included selections from acclaimed Napa Valley wineries, including Quintessa. The only confirmed wine is a 2001 Opus One, which sells for $250-350 per bottle. This very special wine will be reserved for the main course. Guests wanting to be the first to hear about the wine selections should follow Rosen Centre on Facebook for wine announcements and other exciting offers.
Throughout the dinner, patrons will be able to "trick or treat" or sample from Rosen Centre's diverse restaurants without leaving the comfort of their seats. Each of the evening's courses will be overseen by Rosen Centre's Executive Chef Michael Rumplik, whose team has earned numerous Gold Platter awards from Meetings & Conventions magazine based on the hotel's outstanding reputation for food and beverage.
The first course will be presented by Chef Tadayoshi "Yoshi" Kohazame of Banshoo Sushi Bar. Known for his passion for seafood, an unwavering commitment to fresh, quality ingredients and a gift for artistic presentation, Chef Yoshi will serve a Banshoo Trio of Hotate Scallop Seaweed Salad, Ika Sansai Squid and Seared Yellow Fin Ahi Tuna with Garlic Ponzu.
Emeterio "Telo" Luna of 98Forty Tapas & Tequila will follow with a Tapas Trio including Mango Gazpacho with a splash of Patron Tequila, Chicken Arepa with Guajilo & Queso Fresco and a Roasted Pork Tamale with Mole and Tomatillo Sauce. Every item Chef Telo creates, from his signature ceviches, salsas and guacamoles to his quesadillas, nachos and tapas, is made from scratch using fresh ingredients, including imported Mexican spices, ground by hand using the carjeta, or stone method, to unlock their true flavors just moments before arriving at the table.
Chef Tony Novoa of Café Gauguin provides the third course of the evening. Chef Tony is known not only for his culinary skills but also for his incredibly creative presentations, including his stunning ice sculptures and elaborate carvings from fruits, vegetables and cheeses. He will present a Trio of Rigatoni stuffed with Jumbo Lump Crab, Sweet Sausage and Carmelized Onion, and Grilled Portobello and Spinach.
The main course will be prepared by none other than the head chef of the Everglades Restaurant, Chef Fred Vlachos, who is known for his prime steaks, wild game and fresh seafood, as well as his inventive use of classic Florida flavors ̶ key lime, mango, sweet plantains, rock shrimp, crab, and even alligator ̶ to create a mouthwatering selection that is unique to the Sunshine State and to Everglades Restaurant. Chef Fred will treat guests to a Beef Tenderloin stuffed with Spinach, Pancetta and Wild Mushrooms, drizzled with Cognac Cream Sauce and served with an Onion and Gruyere Potato Tartlet.
The final treat of the night comes from Pastry Chef Stephan Schmid at Smoooth Java coffee bar, who will provide a Coffee Delight Trio with Starbucks Tiramisu, Cappuccino Cheesecake and Espresso Mousse.
The evening begins at 7 p.m. with a "Pre-Party Party" in Everglades Bar where guests can mingle and unwind with the evening's first selection of wine. The group then adjourns to Everglades Restaurant, offering a comfortable, yet refined setting that evokes the natural beauty and relaxed atmosphere of the Florida Everglades, for a five-course, gourmet dinner highlighted by fresh, seasonal ingredients and wines expertly selected to complement the cuisine. During dinner, guests may engage in casual conversation about wines with an experienced wine maker or knowledgeable sommelier chosen for each event. Guests can also enter to win exciting raffle prizes, such as bottles of wine, wine-related items or hotel stays. An intimate dining experience, each Vine & Dine event is limited to no more than 40 guests, ensuring personal attention for each attendee.
The cost of the "Vine & Dine Spooktacular" is $75 per person, plus tax and gratuity. Diners may make their evenings even more special by spending the night in a deluxe guest room for a special rate of only $89 plus tax. As with all Rosen Centre dining experiences, valet parking is complimentary.
For Vine & Dine reservations and more details, call 407-996-8560. For more information, visit www.evergladesrestaurant.com or www.rosencentre.com.
Vine & Dine dinners can be customized for private group events. The Everglades Restaurant's extensive wine list, which features an array of wines from all regions, winemaking styles and price points, allows the culinary team to work with event and meeting planners to arrange unique experiences within any budget. The restaurant also offers an extensive selection of organic wines from wineries that share the hotel's passion for protecting the environment and creating quality products in a sustainable manner.
