BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P3D
REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20260505T220000Z
DTEND:20260506T003000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Terre Rouge & Easton Wine Dinner at Aster & Rose
DESCRIPTION:We're teaming up with Terre Rouge & Easton for a dinner that brings a little West Coast sunshine to the Maine coast\, with Chef Michael steering the kitchen and Les pouring his best wines. Expect bold flavors\, beautiful ingredients\, and pairings that just make sense.\n\n \n\nOur guest for the night\, Les Doss (National Sales Manager for Terre Rouge & Easton)\, will be pouring\, chatting\, and giving you the inside scoop on what makes these wines so special without ever making it feel like a lecture.\n\n \n\nAbout Our Special Guest\n\nLes Doss works closely with chefs and restaurants across the country\, helping bring these Rh ne-inspired and Italian varietal wines to life at the table. Translation: he knows exactly why what's in your glass tastes so good with what's on your plate.\n\n \n\nThe Menu\n\n1st Course\n\nTerre Rouge Fiddletown Viognier\, 2023\n\nHors d'oeuvres\n\n  English Pea Toast | Buttermilk Ricotta\, Mint\n\n  Scallop Crudo | Green Chili\, Herbs\n\n  Chickpea Pancake | Crab\, Carrot\n\nA bright\, aromatic start.  Fresh\, playful and just warming things up.\n\n \n\n2nd Course\n\nEaston Barsotti Vineyard Gamay Noir\, 2023\n\n  Semolina Cavatelli | Confit Wild Boar\, Smokey Tomato & Plum\, Fennel\, Pine Nut\n\nChef Michael turns up the depth here with rich\, savory\, and exactly what this Gamay wants alongside it.\n\n \n\n3rd Course\n\nTerre Rouge Syrah Les C tes de l'Ouest\, 2017 (Magnum)\n\nTerre Rouge Syrah DTR Ranch\, 2011\n\n  Peppercorn Roasted Duck Breast | Pommes Dauphine\, Mirepoix\, Luxardo Demi-Glace\n\nThis is the moment.  Deep\, layered Syrahs paired with a dish that doesn't hold back.\n\n \n\n4th Course\n\nTerre Rouge Muscat   Petits Grains\, 2013\n\n  Almond Financier | Peach Ice Cream\, Honey Muscat Syrup\n\nSweet\, floral\, and just the right kind of finish.\n\n \n\nWhy You'll Want to Be Here\n\nA little east coast\, a little California and a lot of really good food and wine.  Chef Michael's cooking\, Les is pouring and you?  You just have to show up and enjoy it!
X-ALT-DESC;FMTTYPE=text/html:<div>We&rsquo\;re teaming up with Terre Rouge &amp\; Easton for a dinner that brings a little West Coast sunshine to the Maine coast\, with Chef Michael steering the kitchen and Les pouring his best wines. Expect bold flavors\, beautiful ingredients\, and pairings that just make sense.</div>\n\n<div>&nbsp\;</div>\n\n<div>Our guest for the night\, Les Doss (National Sales Manager for Terre Rouge &amp\; Easton)\, will be pouring\, chatting\, and giving you the inside scoop on what makes these wines so special&mdash\;without ever making it feel like a lecture.</div>\n\n<div>&nbsp\;</div>\n\n<div>About Our Special Guest</div>\n\n<div>Les Doss works closely with chefs and restaurants across the country\, helping bring these Rh&ocirc\;ne-inspired and Italian varietal wines to life at the table. Translation: he knows exactly why what&rsquo\;s in your glass tastes so good with what&rsquo\;s on your plate.</div>\n\n<div>&nbsp\;</div>\n\n<div>The Menu</div>\n\n<div>1st Course</div>\n\n<div>Terre Rouge Fiddletown Viognier\, 2023</div>\n\n<div>Hors d&rsquo\;oeuvres</div>\n\n<div>&bull\; English Pea Toast | Buttermilk Ricotta\, Mint</div>\n\n<div>&bull\; Scallop Crudo | Green Chili\, Herbs</div>\n\n<div>&bull\; Chickpea Pancake | Crab\, Carrot</div>\n\n<div>A bright\, aromatic start.&nbsp\; Fresh\, playful and just warming things up.</div>\n\n<div>&nbsp\;</div>\n\n<div>2nd Course</div>\n\n<div>Easton Barsotti Vineyard Gamay Noir\, 2023</div>\n\n<div>&bull\; Semolina Cavatelli | Confit Wild Boar\, Smokey Tomato &amp\; Plum\, Fennel\, Pine Nut</div>\n\n<div>Chef Michael turns up the depth here with rich\, savory\, and exactly what this Gamay wants alongside it.</div>\n\n<div>&nbsp\;</div>\n\n<div>3rd Course</div>\n\n<div>Terre Rouge Syrah Les C&ocirc\;tes de l&rsquo\;Ouest\, 2017 (Magnum)</div>\n\n<div>Terre Rouge Syrah DTR Ranch\, 2011</div>\n\n<div>&bull\; Peppercorn Roasted Duck Breast | Pommes Dauphine\, Mirepoix\, Luxardo Demi-Glace</div>\n\n<div>This is the moment.&nbsp\; Deep\, layered Syrahs paired with a dish that doesn&rsquo\;t hold back.</div>\n\n<div>&nbsp\;</div>\n\n<div>4th Course</div>\n\n<div>Terre Rouge Muscat &agrave\; Petits Grains\, 2013</div>\n\n<div>&bull\; Almond Financier | Peach Ice Cream\, Honey Muscat Syrup</div>\n\n<div>Sweet\, floral\, and just the right kind of finish.</div>\n\n<div>&nbsp\;</div>\n\n<div>Why You&rsquo\;ll Want to Be Here</div>\n\n<div>A little east coast\, a little California and a lot of really good food and wine.&nbsp\; Chef Michael&rsquo\;s cooking\, Les is pouring and you?&nbsp\; You just have to show up and enjoy it!</div>\n
LOCATION:Aster & Rose Restaurant at The Youngtown Inn
UID:e.3098.12758
SEQUENCE:3
DTSTAMP:20260408T192746Z
URL:https://business.belfastmaine.org/events/details/terre-rouge-easton-wine-dinner-at-aster-rose-12758
END:VEVENT

END:VCALENDAR