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Lilly’s hosting Feb. 18 wine dinner with Talley Vineyards’ David Block

Ninety-nine percent of the time we edit the heck out of press releases to make them quicker and simpler to read, but because of this one’s honest urgency, we’ve decided to leave a good deal of it alone by placing the heart of the message in quotes.

“We know its late notice but, we couldn’t pass up the opportunity to not have him in the building.  Kathy Cary and her team got together and made a wonderful four course menu that will be paired with four fantastic wines. Cost is $65 per head. Gratuity and tax not included.  Doors open @ 6:30 p.m. and dinner starts promptly @ 7 p.m. Remember, this would be a great late Valentine’s Day gift or just a chance to get out of the house and enjoy the weather that’s SUPPOSED to be in the 50’s!”

Don’t you love it? So here’s what the team at Lilly’s is talking about:

David Block of TalleyVineyards will present his world-class chardonnay, pinot noir and cabernet from the Central Coast in California during a Feb. 18 dinner. According to the release, no less than Robert Parker has praised Tally’s wines, which certain adds some boss creds.

To make reservations, call 502-451-0447 or email mytch@lillyslapeche.com.

Here’s the menu:

  • First: celery root bisque, beet chips, Boone Creek bleu cheese and white truffle oil, paired with Talley Estate Chardonnay, 2012
  • Second: crispy skin red snapper, salsify purée, spinach timbale, blood orange and Meyer lemon beurre blanc, paired with Talley Estate Pinot Noir, 2012
  • Third: Pulled 51 Icelandic Lamb and seared loin, parsley mint pesto potato purée, southern kale and pinot noir demi-glace, paired with Bishop’s Peak Cabernet, Paso Robles, 2012
  • Fourth: cheese course, pistachio biscotti, paired with Bishop’s Peak Pinot Noir, 2012