Rutz Cellars 2003 Winemaker Dinners


			Cuvée Beach Cellar and Wine Bar Destin, Florida, February 18, 2003 Cuvée Beach Cellar and Wine Bar Restaurant is a casual, fine dining restaurant and a retail wine cellar located in Destin, on Florida's Emerald Coast. It offers three private dining areas, wine maker dinners and the largest retail wine selection on on the Emerald Coast. Cuvée Cuisine, created by Executive Chef Steven Vanderpool (2nd from left), combines the best of California, Asia and Tuscany. Steven calls it "food from the heart with wine in mind." Each menu item includes a wine suggestion. Here's the menu for the Rutz Cellars dinner: Rutz Wine Dinner February 18, 2003 6:30 pm Ginger Scented Seared Scallops Sauté Spinach Vanilla Beurre Blanc Russian River Chardonnay '00 Pear Goat Cheese Tart Dutton Ranch Chardonnay '99 Seared Tuna and Foie Gras Braised Baby Bok Choy Pinot Reduction Sonoma Coast Pinot Noir '00 Espresso Dusted Wild Boar Tenderloin Marscopone Whipped Potatoes Pinot Berry Reduction Maison Grand Cru Pinot Noir '99 Chocolate Hazelnut Strudel Vanilla Ice Cream Napa Valley Cabernet '91
			La Tour Restaurant Vail, Colorado, January 23, 2003 Keith presided over a packed dining room at La Tour Restaurant in Vail on Friday, Jan 23rd. The Vail Valley has always embraced Rutz Cellars wines, and many of the restaurants in the area serve Rutz by the glass, so word of mouth for the event was very positive. The Burgundian style of Rutz Cellars wines matched seamlessly with the French-Contemporary dishes created by Chef and co-owner Paul Ferzacca. Wine Maker Dinner January 23, 2003 7:00 pm hors d'oeuvres bouchée of escargot in sauce persillée Maine lobster canapé 1997 Dutton Ranch Chardonnay first course dover sole meuniére haricots verts, lemon brown butter sauce 2000 Russian River Chardonnay 1999 Maison Grand Cru Chardonnay second course duck ménage à trois pan roasted duck breast, duck confit, seared duck foie gras black truffle sauce 2000 Sonoma Coast Pinot Noir 1999 Maison Grand Cru pinot Noir third course Colorado lamb two ways basil pesto crusted quarter rack of lamb & red wine daube of lamb crispy eggplant & feta cheese napolean, tomato provencal, basil scented lamb jus 91 Cabernet Sauvignon dessert warm red wine poached pear & almond upside down cake fig preserves, chantilly cream, "Rutz" pinot noir syrup 97 Dutton Ranch Pinot Noir
			Since Rutz Cellars has received so much support from businesses in and around Vail, Keith decided to host a little "Thank You" party on Saturday the 25th. From 8:30 to 10:30 at Sapphire Restaurant, he hosted "A Taste of Burgundy", featuring selections of old-world Burgundies from Keith’s personal cellar, as well as Premier Cru and Grand Cru Burgundies from Keith Lebegue Rutz, Negociant.