April Showers: John Besh Does it Again

Besh Restaurant Group Presents Three Wine Dinners in April

The month of April showers August and La Provence with three different opportunities to meet winemakers importers of high profile wineries and portfolios while sampling their outstanding wines with paired menus created by chef John Besh and sommelier, Michelle Gueydan of Besh Restaurant Group.

Weygandt Wines
Wednesday, April 7, 2010; 6 pm at La Provence
$85 per person, all inclusive
Renowned importer, Peter Weygandt, will hand-select and present French wines from his celebrated artisanal and "boutique" wine portfolio to accompany a four-course spring menu collaboration between chef John Besh and his "Chef to Watch" Erick Loos, highlighting ingredients from the farm at La Provence. Peter Weygandt is known both nationally and internationally for his selections and has been featured in Time Magazine, The New York Times and Food & Wine Magazine.

Silver Oak Cellars
Thursday, April 8, 2010; 6 pm at August
$150 per person, all inclusive
"Life is a Cabernet" for Silver Oak Cellars winemaker, Daniel Baron, who will present  the vineyard's 2005 Alexander and Napa Cabernets as well as selections from Twomey Cellars paired with a five-course menu prepared by chef John Besh and chef de cuisine, Mike Gulotta. The 2005 Alexander Valley Cabernet is full bodied, yet refined with a nose of black cherry, clove, cinnamon, lavender, and licorice making it seamless on the palate with a solid core of berry fruit, while the 2005 Napa Valley Cabernet boasts a complex nose of boysenberry, truffles, wild game, soy and black pepper presenting a silky mouth feel and elegant, long finish with slight tannic grip. A former board member for the American Society for Enology, Daniel Baron has been making wine with Duncan family wineries for more than 15 years after previous experience with Dominus in Napa Valley and Petrus in Bordeaux, France.

Jordan Vineyard & Winery
Tuesday, April 27, 2010; 6 pm at August
$125 per person, all inclusive
Winemaker Rob Davis will pair a vertical tasting of Cabernet Sauvignon in vintages from 2002-2004, along with J Sparkling and Jordan Chardonnay with a five-course menu prepared by chef John Besh and chef de cuisine, Mike Gulotta. The 2002 varietal begins with flavors of cassis, black cherry, cedar and leather, while the 2003 varietal carries notes of black cherry with a hint of blueberry and a nice mid-weight of oak and fruit tannin, and the 2004 varietal captures the flavors of cherry, raspberry, blueberry, plum, cassis, and spicy American Oak with an herbal backdrop to finish. Davis began his winemaking career in 1976, working hand-in-hand with famed winemaker André Tchelistcheff during Jordan Vineyard's first harvest.

Please contact Christy at 504-299-9777 x 304 or cbradley@chefjohnbesh.com for more information or to make your reservation.  
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