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      Venge Wine Dinner at Corner Kitchen in Asheville

      • Venge Wine Dinner at Corner Kitchen Photo #1
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      March 4, 2020

      Wednesday   6:00 PM - 9:30 PM

      3 Boston Way
      Asheville, North Carolina 28803

      • No Performers Listed
      Venge Wine Dinner at Corner Kitchen

      Venge Wine Dinner at Corner Kitchen
      Featuring California Wines Crafted by Kirk Venge
      Wednesday, March 4th — 6:00 pm – 9:30 pm

      The cost is $125/person, and that includes tax and gratuity.

      Table Wine and Corner Kitchen are excited to announce a paired wine dinner featuring wines made by Kirk Venge and dishes by Chef Joe Scully and his team. This promises to be a fun and flavor-packed night of fine wines and great food. Kirk Venge is one of California’s most talented winemakers and his wines are some of the state’s most opulent and pleasure-bent. And when paired with Corner Kitchen’s creative and inspired dishes prepared with locally sourced ingredients, this is a match made in heaven.

      This will be a 5-course wine and dine extravaganza featuring wines from Napa and Sonoma, each paired with a fabulous dish. We can guarantee you will leave full, happy, and more informed on how wine and food can elevate one another. Epiphany Wine Company’s Gwen Collins and Table Wine’s Josh Spurling will be on hand to talk about the wines and answer questions. Table Wine is also the retail partner for the dinner and all wines will be offered at discounted prices to attendees.

      At just $125/person “all in” and limited seats, this promises to sell out fast. Book your seats before it’s too late!

      Hors d’ Oeuvres
      Smoked Trout Hoe Cakes
      Pickled Rock Shrimp Shooters
      Edam on Puff Pastry Crackers
      Wine: Mumm Brut Prestige

      1st Course
      Hamachi Crudo: Meyer Lemon Gel, Warm Wild Rice Cake, Garlic Chips, Radish, Basil
      Wine: Jax Vineyards, Chardonnay Y3 Napa

      2nd Course
      Roasted Squab: Allspice Consomme, Mini Mirepoix, Cherry Mostarda
      Wine: Jax Vineyards, Y3 Taureau Napa

      3rd Course
      Greek Style Lamb “Epigram”: Blistered Tomatoes, Rehydrated Olive Tapenade, Georgia Olive Oil
      Wine: Pazzo, Napa Valley Call Me Crazy

      4th Course
      Cervena Red Deer Flank Steak: Whipped Parsnip & Potato, French Beans, Black Pepper Marrow Jus
      Wine: Venge Vineyards, Napa Cab. Silencieux

      Coffee and Mignardises by Pastry Chef, Heather Gressett

      Categories: Food & Wine

      Event details may change at any time, always check with the event organizer when planning to attend this event or purchase tickets.