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DTSTAMP:20260808T020000Z
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SUMMARY:Fleming's August Wine Dinner
DESCRIPTION: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, NJSTUFFED MUSHROOM crispy panko crust, spinach & gruyère cheesepaired with WALT, Clos Pepe, Pinot Noir, Sta. Rita Hills, California FIRST COURSE – CHEF BRANDON GRADY, TAMPA, FL FENNEL ARUGULA SALADcandied walnuts, danish blue cheese crumble, agave vinaigrettepaired with WALT, La Brisa, Pinot Noir, Sonoma County, CaliforniaSECOND COURSE – CHEF MICHAEL BAKER, SUMMERLIN, NV COLOSSAL SHRIMP & SMOKED CHEDDAR POLENTA tomato bacon gravypaired with WALT, The Corners, Pinot Noir, Anderson Valley, California THIRD COURSE – CHEF JONATHAN BUCKHOLZ, TAMPA, FLFILET MIGNON AND CRISPY GOAT CHEESE MEDALLION 8 oz Filet Mignon, black garlic blueberry reduction, fresh chives paired with WALT, Shea Vineyard, Pinot Noir, OregonFOURTH COURSE – CHEF HEADLEY WILSON, WEST HARTFORD, CT CARAMEL APPLE BREAD PUDDING salted caramel sauce, vanilla ice creampaired with coffee or tea $159 per Guest. This experience is reserved for adults 21+. Price excludes tax and gratuity.
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