Near & Far Lunchinar

    Near & Far Lunchinar

    Saturday, August 12th, 2017

    • Time: 11am-1pm
    • Location:  Cloverdale Restaurant – 207 9th Street, Steamboat Springs
    • Price: $80 — BUY TICKETS HERE
    • Speaker: Amy DeMichele

    ATTENDEE INFO:

    • Meeting Time: 10:45AM
    • Meeting Location: Cloverdale Restaurant
    • Menu Notes: Please note, we only offer set menus for each event, and as a general rule we are not able to offer substitutions. We are able to make an exception for allergies only if the ingredient in question is something that we can easily leave out of a dish, such as nuts or bread.
    • Please advise us if you or your guest(s) have any food allergies by sending an email by Wednesday, August 9th. Send email

     

    Menu:

    [1]

    Farm Salad, Dark Rye Puree

    [2]

    Grilled Cucumber, Buttermilk, Pineapple Weed

    [3]

    Braised Goat Shoulder, Fresh Pasta, Garden Vegetables

    [4]

    Beef Short Rib, Garden Beets, Serviceberries

    [5]

    Pistachio, Goat’s Milk

    *Menu subject to change.

     


    More Info:  Age 21+ | Lunch

    Take your taste buds on a culinary adventure as we join delicious wines from afar with locally harvested ingredients in an educational luncheon that is not to be missed! Amy DeMichele of Pernod Ricard will guide you in tasting a variety of Australian wines that will be paired with a delectable 5-course lunch from Chef Patrick Ayres of Cloverdale Farm & Restaurant. This seminar will bring you on an unforgettable experience packed with a ton of flavors from near & far! Please allow up to 2 hours for the luncheon.

    Address: 207 9th Street, Steamboat Springs, CO 80487.

     

     

    All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges. No one under 21 will be admitted, must show valid photo ID. The Festival urges all adults to consume alcoholic products responsibly.

    About Pernod Ricard:

    Pernod Ricard is the second-largest wine and spirits company in the world. Created in 1975 with the merger of Ricard and Pernod, the company has built one of the most prestigious wine and spirits brand portfolios in the sector. Pernod Ricard is strongly committed to a sustainable development policy and encourages responsible consumption. It’s strategy and ambition are based on 3 key values that guide its expansion: entrepreneurial spirit, mutual trust and a strong sense of ethics.  At it’s core is the company motto: “Make a new friend every day”, inspired by Pernod Ricard’s tagline “Creators of Convivialite”.   The goal is to encourage people to go out in search of friends old and new, because those day-to-day encounters create a better world. We’re all enriched by the differences we find in others. That tagline is intended as a call to action, inviting each employee to place a Pernod Ricard brand at every one of those encounters to make it a “convivial experience” – a simple, genuine, direct and authentic shared moment that brings sincere happiness.

    About Jacobs Creek:

    Among Pernod Ricard’s iconic wine brands is Jacobs Creek.  Wine from a real place with a rich history, Jacob’s Creek is named for a stream that flows through the hills of South Australia’s famous Barossa Valley region. Jacob’s Creek is the #1 wine brand sold in Australia, and one of the world’s most awarded wine brands, with over 7,300 awards. Our Reserve Range is sourced from three of Australia’s premier wine regions: Barossa, Coonawarra, and Adelaide Hills.  Johann Gramp planted his first vineyards in 1847 with a vision to create great tasting wines that reflect the true character of the grapes and the land.  To this day we live and breathe this vision by producing wines that showcase how each grape variety expresses itself when shaped by the soil and the sun of Australia. We’ve been farming our land for over a century – it’s our history and our future.  Maintaining the long-term health of our vineyards is therefore a top priority. We manage the vineyards using sustainable viticultural methods with minimal intervention and are actively reviewing our practices to reduce our environmental impact.