Hess Collection Wine Dinner at the Regent at Bal Harbor

We are very excited to be partnering with the Regent at Bal Harbor and with one of South Florida’s top chefs Mark Militello.  Tonight’s dinner will feature a vertical selection of the Hess Collection Reserve Cabernet Sauvignon from a private collector’s cellar along with a selection of current releases from this landmark Napa Valley winery located on Mount Veeder. Donald Hess is one of the pioneers of Napa Valley, first acquiring land up on Mount Veeder in 1978 and continuing to acquire vineyards in Napa Valley throughout the 1980’s purchasing properties at Mount LaSalle originally built by another winemaking pioneer Theodore Gler in 1903. This property has underwent a complete renovation and the new winery and art gallery was opened in 1989 at the beginning of the current renaissance of Napa Valley. Tonight's dinner will feature an older release of the Reserve Hess Collection Cabernet Sauvignon paired to the current release of Mount Veeder Cabernet along with other current release from Hess and five course meal prepared by chef Mark Militello.

 

Hess Wine Dinner at 1 Bleu Restaurant/The Regent Bal Harbour
Thursday, April 30th 2009
7:30p.m.

Passed Hors D’oeuvres

Curried Cumin Quail Eggs
Maine Lobster Wrapped In Japanese Mint
Georges’ Blanc Potato Fritters with Osetra Caviar
Fresh Mozzarella And Heirloom Tomato
Crisp Laughing Bird Shrimp With Basil

Hess Allomi Vineyard Sauvignon Blanc Napa Valley 2007
List $11.25       Sale $9.90        Sale $115

Fresh pink grapefruit tropical nose very clean and fresh melon very fruity.  Fresh and fruity on the tongue with good acidity making the tongue salivate for food.  Finish 25+  Very Good    

Amuse Boushe

Warm Vichyssoise with Malepec Oyster

First Course

Mark’s Tartar of Yellowfin Tuna

Hess Suskol Vineyard Chardonnay Napa Valley 2007
List $21.50      Sale $18.92     Case $219.30

Lemon citrus and fresh apple fruit with light notes of toasty oak spice and fresh buttered toast but the focus is on the ripe tropical fruit.  Fresh and balanced on the tongue with just the right touch of toasty oak spice on the finish.  Finish 40+            Excellent

Second Course

Casoncelli With Ragout of Berkshire Pork & Veal
Caramelized Pearl Onion & Pear Compote

Hess Mendocino Syrah Lake, Napa California 2006
List $21.50      Sale $18.92     Case $219.30

Main Course

Filet Of Kobe Beef Rossini
Wilted Malabar Spinach and Potato Gallette

Hess Collection Reserve Cabernet Sauvignon Napa Valley 1987-1993

Hess Collection Cabernet Sauvignon Mount Veeder Napa 2004
List $56.25      Sale $49.50     Case $574

Cigar cedar box spice black and red currant berry fruit lots of spice and mineral notes in the bouquet very complex bouquet.  Big and chewy on the tongue with layers of spice mineral black cherry and currant berry fruit firm tannins but ripe and well endowed complex finish spicy.  Finish 45+        Excellent +

Dessert

Mango-Torrone Semifreddo, White Peach Gelle,
Coconut Jaconde and a Tahitian Vanilla-Amaretto Shake.

Adelsheim "Deglace" Pinot Noir Willamette Valley Oregon 2006

 

Dinner is $95 per person tax and gratuity

Please RSVP at 305-455-5460 or at omorales@regentexperience.com

1 Bleu Restaurant/The Regent Bal Harbour

10295 Collins Avenue, Bal Harbour, Florida, 33154

 

 

A bit about Chef Mark Militello
If there is one chef responsible for putting South Florida on America's culinary map, it's Mark Militello. The award-winning chef creates contemporary American cuisine that defies easy description, but that's universally acclaimed and uniquely his own.

In 1988, Militello opened his first restaurant, the eponymous Mark's Place in North Miami Beach. It earned rave reviews and it wasn't long before the national food press took notice. In 1990, Food and Wine magazine named Militello one of the Ten Best Chefs in America and, in the years since, some of the industry's most prestigious accolades have been bestowed on him.

Militello is the recipient of the James Beard Award for Best Regional Chef in the Southeast; a Distinguished Restaurant Award from Conde Nast Traveler; two Golden Dish Awards from GQ magazine; a DiRona 25 Top Restaurants in the Country Award and Nation's Restaurant News Hall of Fame, among many others. He has been profiled in virtually every major food, travel, and lifestyle magazine in the country, including Time, Esquire, Bon Appetit, Food & Wine, Chocolatier, Connoisseur, Conde Nast Traveler and Wine Spectator.

Most recently, The New York Times tapped Militello for The Chef, a prestigious eight-week series of color features with signature recipes.

The Regent Bal Harbour Hotel Offers the Most Ideal Location in Miami Beach.  The Regent Bal Harbour hotel is an ultra-chic, oceanfront hotel located on the northeastern end of Bal Harbour Village, bordered by Baker's Haulover Inlet and the Atlantic Ocean. With almost 750 feet of pristine beachfront and world-class amenities and services on a spectacular five-acre site only 15 minutes away from renowned South Beach, our Regent Bal Harbour hotel offers easy access from both Miami and Fort Lauderdale International airports. Innovatively modern in design with a curved shape and glass exteriors, this 17-story luxury hotel in Miami Beach elegantly combines refined and peaceful contemporary interiors, unique custom made artwork and an exquisite ambiance.