BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P3D
REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20210520T223000Z
DTEND:20210521T010000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Dave Phinney's Department 66 Wine Dinner Featuring Savage & Cooke Distillery
DESCRIPTION:Please join us at The Bell Event Centre on Thursday\, May 20th for our next Wine Dinner featuring Department 66 Wines & Savage & Cooke Distillery Cocktails\nThis is the second event of our three-part wine dinner series. We will be organizing a remarkable evening each month that can't be missed. Gather with your friends or family over a menu\, thoughtfully created by our Executive Chef\, Hannah Uchtman\, and paired with a selection of each winery's most popular offerings. This is the perfect opportunity to stretch your palate.\n\n \n\nA portion of the tickets sales will be donated to the Little Fork Family Advocacy Center. \n\n\n\nYour ticket for this event includes a four course dinner with wine & cocktail pairings. Wine bottles will be available for purchase at the event. \n\n \n\nTickets for this event must be purchased by Sunday\, May 16. \n\n \nMenu\nAperitif\n\n"Ward 8" Whisky Cocktail\n\nLip Service Rye Whisky\, Lemon Juice\, Orange Juice and Grenadine\n\n Ahi Tuna Poke Bowl Marinated in Soy Sauce\, Sesame Oil\, Sweet Chili Sauce\, Red Pepper Flakes and Green Onion\n\n \n\nFirst Course\n\nGrenache\n\nSavory Venison Meatloaf Served with a Blueberry Infused Barbeque Sauce and Warm Sweet Potato Hash \n\n \n\nSecond Course\n\nOthers\n\nMarinated Shiitake and Maitake Mushroom Lettuce Wrap Topped with Crunchy Peanuts and Sweet Chili Sauce\n\n \n\nThird Course\n\nPharon\n\nSucculent Goose Slow Roasted in Red Wine with Fragrant Herbs and Vegetables served over Crispy Smashed Fingerling Potatoes\n\n \n\nDigestif\n\n"Red Hook" Bourbon Cocktail\n\nBurning Chair Bourbon\, Punt e Mes and Maraschino Liqueur\n\nToasted Hazelnut Crust Topped with Luscious Dark Cherry Mousse and Rich Chocolate Ganache\n\n \n\nFor food allergy information or questions\, please email alexis@belleventcentre.com\n\n \n\nFor the safety of our guests and staff\, we ask that guests maintain safe social distancing between groups and wear face masks when not seated.\n\n \n\nThis event is for guests 21 years and over.
X-ALT-DESC;FMTTYPE=text/html:<h3><img alt="" height="225" src="https://chambermaster.blob.core.windows.net/userfiles/UserFiles/chambers/1671/Image/May_Wine_Dinner_Flyer.png" style="width: 347px\; height: 225px\;" width="347" /><br />\n<br />\nPlease join us at The Bell Event Centre on Thursday\, May 20th for our next Wine Dinner featuring&nbsp\;<a href="https://www.department66.com/">Department 66 Wines</a>&nbsp\;&amp\;&nbsp\;<a href="https://www.savageandcooke.com/">Savage &amp\; Cooke Distillery</a>&nbsp\;Cocktails</h3>\nThis is the second event of our three-part wine dinner series. We will be organizing a remarkable evening each month that can&#39\;t be missed. Gather with your friends or family over a menu\, thoughtfully created by our Executive Chef\, Hannah Uchtman\, and paired with a selection of each winery&#39\;s most popular offerings. This is the perfect opportunity to stretch your palate.<br />\n&nbsp\;<br />\nA portion of the tickets sales will be donated to the Little Fork Family&nbsp\;Advocacy Center.&nbsp\;<br />\n<br />\nYour ticket for this event includes a four course dinner with wine &amp\; cocktail pairings. Wine bottles will be available for purchase at the event.&nbsp\;<br />\n&nbsp\;<br />\nTickets for this event must be purchased by Sunday\, May 16.&nbsp\;<br />\n&nbsp\;\n<h3>Menu</h3>\nAperitif<br />\n<em>&quot\;Ward 8&quot\; Whisky Cocktail</em><br />\nLip Service Rye Whisky\, Lemon Juice\, Orange Juice and Grenadine<br />\n&nbsp\;Ahi Tuna Poke Bowl Marinated in Soy Sauce\, Sesame Oil\, Sweet Chili Sauce\, Red Pepper Flakes and Green Onion<br />\n&nbsp\;<br />\nFirst Course<br />\n<em>Grenache</em><br />\nSavory Venison Meatloaf Served with a Blueberry Infused Barbeque Sauce and Warm Sweet Potato Hash&nbsp\;<br />\n&nbsp\;<br />\nSecond Course<br />\n<em>Others</em><br />\nMarinated Shiitake and Maitake Mushroom Lettuce Wrap Topped with Crunchy Peanuts and Sweet Chili Sauce<br />\n&nbsp\;<br />\nThird Course<br />\n<em>Pharon</em><br />\nSucculent Goose Slow Roasted in Red Wine with Fragrant Herbs and Vegetables served over Crispy Smashed Fingerling Potatoes<br />\n&nbsp\;<br />\nDigestif<br />\n<em>&quot\;Red Hook&quot\; Bourbon Cocktail</em><br />\nBurning Chair Bourbon\, Punt e Mes and Maraschino Liqueur<br />\nToasted Hazelnut Crust Topped with Luscious Dark Cherry Mousse and Rich Chocolate Ganache<br />\n&nbsp\;<br />\nFor food allergy information or questions\, please email&nbsp\;<a href="mailto:alexis@belleventcentre.com">alexis@belleventcentre.com</a><br />\n&nbsp\;<br />\nFor the safety of our guests and staff\, we ask that guests maintain safe social distancing between groups and wear face masks when not seated.<br />\n&nbsp\;<br />\nThis event is for guests 21 years and over.
LOCATION:The Bell Event Centre 444 Reading Road Cincinnati\, OH 45202
UID:e.1671.5134
SEQUENCE:3
DTSTAMP:20260527T004634Z
URL:https://business.otrchamber.com/events/details/dave-phinney-s-department-66-wine-dinner-featuring-savage-cooke-distillery-5134
END:VEVENT

END:VCALENDAR