Point Pinos Grill in Pacific Grove Announces its Evening with Rising Star Friday, November 16th

Nov. 11, 2012 - PRLog -- Press Contact: Marci Bracco (831) 747-7455

Point Pinos Grill in Pacific Grove Announces its Evening with Rising Star Friday, November 16th, 2012

PACIFIC GROVE, CA-- Point Pinos Grill, located at 79 Asilomar Boulevard in Pacific Grove, is holding an Evening with Rising Star in the restaurant’s Tournament Room on Friday, November 16th. This event showcases the many interesting nuances of the Pinot Noir grape and food of four amazing chefs. Each chef was challenged with creating a course that is paired with a very distinctive Pinot Noir Wine. The all-inclusive cost per person is $75 pre-sale and $85 on the day of the event. Space is limited to 40 people. RSVP to (831) 648-5774.
The event begins with a Meet The Winemaker reception at 6:30 p.m. If you have questions about Pinot Noir Wine, this is the perfect time to get them answered and enjoy a glass of Ludwig 2010 Santa Lucia Highlands Pinot Noir -- Dornfelder with delicious Hors D’oeuvres in hand.
The dinner begins at 7:00 PM.
First Course Created by Chef and Owner of Aqua Terra Culinary Dory Ford.
Bjørnstad 2011 Sonoma Pinot Noir Rose
Alder Smoked California White Sea Bass
Crisp Potato and Celery Root Pancakes, Baby Beets,
Truffle Crème Fraïché, Watercress
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Second Course created by Executive Chef at Point Pinos Grill Tom Stutzman
Whitcraft Winery 2009 Santa Barbara Pinot Noir
Foraged Wild Chanterelles with Sweet Potato Gnocchi
Crispy Pancetta, Baby Carrots, Pearl Onions, Black Truffle Poultry Jus Lie
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Third Course created by Executive Chef - Director Culinary Innovation of Safeway Corporation Jeff Anderson
Wes Mar 2009 Russian River Ohlmann Vineyard Pinot Noir
Cranberry Ginger Lacquered Quail
Sticky Rice Cake, Star Anise Glazed Carrot
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Fourth Course created by Chef de Cuisine of Aqua Terra Culinary Estevan “EJ” Jimenez
Bjørnstad 2008 Sonoma Mountain Pinot Noir
Braised Wild Boar Croquette
Russian Red Kale, Pan Roasted Cipollini Onions
Poached Quince, Thyme Pan Jus
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Fifth Course created by Chef and Owner of Aqua Terra Culinary Dory Ford.

Capiaux 2009 Pisoni Pinot Noir
Anise and Fennel Spiced Lamb T Bone
Pequillo Cauliflower Puree, Brussels Sprout Leaves, Pomegranate Reduction
Crisp Salsify Roll
This fantastic night is only $75 for pre-sale tickets and $85 the day of (if there are still seats remaining). Make reservations while seats last! (831)648-5774.

About Point Pinos Grill:
Point Pinos Grill rewards diners with fresh, flavorful menus and spectacular seaside views. The Point Pinos Grill menus feature “simply fresh” meals crafted from local, seasonal ingredients reflecting the diversity of our regions bounty. Even the pickiest palettes will find something to love here. Point Pinos is open seven days a week from 7am until 3pm for breakfast and lunch and mid-afternoon snacks and beverages from 3-5 pm Wednesday through Sunday. With expanded hours that include dinner Wednesday through Sunday nights, the last seating at 8:30 pm. Point Pinos is also available 7 days a week as late as 10:00pm to book your private event. For more information contact (831) 648-5774, info@ptpinosgrill.comor go to http://www.ptpinosgrill.com/