Fleming’s Prime Pours & Pairings presents an exclusive 5-course culinary road trip, exploring four distinctive expressions of WALT Pinot Noir. Journey more than 1,000 miles from sun-drenched vineyards of California to cool-climate terroirs of Oregon-discovering the nuances of WALT’s celebrated single-vineyard wines along the way. Each course highlights a unique region and is expertly paired with a signature dish, thoughtfully crafted by Fleming’s chefs from across the country to perfectly complement every pour.
AMUSE-BOUCHE- CHEF LEAH, MONTVALE, NJ
STUFFED MUSHROOM
crispy panko crust, spinach & gruyère cheese
paired with WALT, Clos Pepe, Pinot Noir, Sta. Rita Hills, California
FIRST COURSE – CHEF BRANDON GRADY, TAMPA, FL
FENNEL ARUGULA SALAD
candied walnuts, danish blue cheese crumble, agave vinaigrette
paired with WALT, La Brisa, Pinot Noir, Sonoma County, California
SECOND COURSE – CHEF MICHAEL BAKER, SUMMERLIN, NV
COLOSSAL SHRIMP & SMOKED CHEDDAR POLENTA tomato bacon gravy
paired with WALT, The Corners, Pinot Noir, Anderson Valley, California
THIRD COURSE – CHEF JONATHAN BUCKHOLZ, TAMPA, FL
FILET MIGNON AND CRISPY GOAT CHEESE MEDALLION
8 oz Filet Mignon, black garlic blueberry reduction, fresh chives
paired with WALT, Shea Vineyard, Pinot Noir, Oregon
FOURTH COURSE – CHEF HEADLEY WILSON, WEST HARTFORD, CT
CARAMEL APPLE BREAD PUDDING
salted caramel sauce, vanilla ice cream
paired with coffee or tea
$159 per Guest.
This experience is reserved for adults 21+. Price excludes tax and gratuity.
