Embark on an amazing culinary adventure and raise a glass to the new Winemaker Dinner Series coming to Steakhouse 55 at the Disneyland Resort in 2020!
What’s Happening:
- Steakhouse 55, the signature fine dining restaurant at the Disneyland Hotel, will offer one-of-a-kind, multi-course menus, expertly paired to selections from renowned wineries on select dates throughout the year. A visiting vintner will guide guests through each wine’s journey from grape to glass and explain why it was chosen to accompany your meal.
- The first event on January 15, 2020, features Wente Vineyards, the country’s longest, continuously operated, family-owned winery founded in 1883. Blending traditional and innovative winemaking practices, the Wente family has drawn from their California estate vineyards in the Livermore Valley and Arroyo Seco, Monterey appellations to create an outstanding portfolio of fine wines. These include chardonnay, merlot, pinot noir and rosé, to name a few, which are currently exported to 75 countries around the globe. Aly Wente, senior brand manager and fifth generation wine grower, will share her family’s passion and stories about each wine.
- Steakhouse 55 Chef de Cuisine Marcel St. Pierre has created a delectable menu to complement Wente Vineyards selections for the evening:
- Amuse Bouche
- Green Vegetable “Meatball”
- Ossetra Caviar, Citrus Mango Gremolata, Olive Leaf Extraction
- Murrieta’s Well, “The Whip” White Wine Meritage, Livermore Valley 2019
- 1st Course
- Lobster & Beetroot Salad
- Artichoke Fritter, Blood Orange Vinaigrette, “Burnt” White Asparagus, Lemon Verbena
- Murrieta’s Well, “The Whip” White Wine Meritage, Livermore Valley 2019
- 2nd Course
- Crispy Kurobuta Porchetta
- Smoked Pork Jowl, Tonkotsu-style Polenta, Pickled Plum Croquette, Oyster Leaf
- Wente Vineyards, Riva Ranch, Pinot Noir, Arroyo Seco / Monterey 2016
- 3rd Course
- Aged Eye of Ribeye
- Bone Marrow Whipped Potato, Golden Raisin Agrodolce, Blue Foot Mushroom, Brown Butter Ketchup
- Murrieta’s Well, “The Spur”, Red Wine Blend, Livermore Valley Vineyard 2017
- 4th Course
- Savile Row Stilton Blue
- Dried Cherry-Peppercorn Chutney, Poached Walnut Tapenade, Drizzle Honeycomb
- Wente Vineyards, Cabernet Sauvignon, Wetmore Vineyard 2016
- 5th Course
- White Chocolate-Satsuma Gâteau
- Dark Chocolate Streusel, Satsuma Orange Sorbet, Vanilla Cardamom Tullie, Muscat Reduction
- Wente Vineyards, Orange Muscat, Livermore Valley, San Francisco Bay 2014
- Amuse Bouche
- Whether guests are new to wine or a wine connoisseur themselves, they won’t want to miss this! Reservations can be made now for the January 15 Wente Winemaker Dinner event.
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