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Emile Beyer Wine Dinner

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Emile Beyer Wine Dinner
Sunday, April 22
5 p.m. at Vie

Reception followed by six-course tasting menu
Featuring seven wines produced from the famous terroirs of Alsace
With winemaker Christian Beyer

$125 per person, excluding tax and gratuity
Reservations: 708.246.2082 or OpenTable

You're invited to our wine dinner on Sunday, April 22, when we explore the wines and cuisine of Alsace, featuring premier Alsatian producer Emile Beyer. This part of France is near and dear to Chef Paul's heart, reflecting both his own family's heritage and his time working for the legendary Alsatian-born chef Jean Joho at Everest

Joining us for our luxurious six-course, seven-wine dinner will be 14th generation winemaker Christian Beyer. He will provide insight into his family's history and winemaking philosophies, including his own efforts to commit the vineyards and winery to organic and biodynamic farming practices. 

Wines will be available for purchase. Six of the wines we'll be featuring are white (the seventh is a pinot noir), so this is a wonderful opportunity to bolster your collection for the coming warmer months. We look forward to seeing you on the 22nd! 

EMILE BEYER WINE DINNER MENU

RECEPTION
wood-grilled tarte flambée
coppa, caramel apple jam, cheese straw
chevre panna cotta, lemon curd
finocchiona salami, beer mustard, crostini
curry-pickled summer squash, shiitake mushroom, crispy sunchoke
clam escabeche, key lime, chow chow, crispy potatoes, smoked olive oil
 
2016 pinot blanc tradition

FIRST
sautéed blue shrimp, fermented hot sauce, buckwheat noodles, bok choy, honey-gooseberry gastrique, crispy kimchi
2016 pinot gris tradition

SECOND
roasted beets, munster-géromé, frisee, caraway-meyer lemon vinaigrette, candied pistachios, quail egg
2014 pinot gris l'hostellerie

THIRD
veal breast blanquette, english peas, oyster mushrooms, poppy seed knepfle
2015 riesling tradition

FOURTH
foie gras mousse, honey-thyme palmier, white peach jam, crispy sage
2016 riesling pfersigberg

FIFTH
wood-grilled pork sausage, slow-roasted pork belly, mustard-braised ruby sauerkraut, roasted fingerlings, hakuri turnips, pickled spring onion remoulade
2013 pinot noir l'hostellerie

SIXTH
carr valley "penta crème," brown butter pound cake, candied pecans, asian pear
2016 gewurztraminer tradition    


Earlier Event: March 18
Sunday Supper
Later Event: May 13
Mother's Day at Vie