DINING

HEITZ WINE DINNER

Wednesday, January 25 | 6:00 pm

Please join Midwest Regional Sales Manager, Joanne Schmidt as we enjoy a dinner paired with wines from iconic Napa Valley winery, Heitz Cellars. In the late 1950’s, Joe Heitz helped usher in California’s modern wine making era when he purchased an 8.5 acre vineyard just south of St. Helena from Leon Brendel and planted Grignolino. When Heitz Cellars was established in 1961, it was during a period when the population of Napa Valley had been reduced to the lowest number since prohibition at what is considered a turning point in Napa’s wine industry.

$195++ person Sign-up on ForeTees | (48-Hour Cancellation) Seating Limit: 50

FUN FACTS FROM EXECUTIVE CHEF TIM VITON

Executive Chef Tim Viton, along with his culinary team, have been very busy in the kitchen and pastry kitchen preparing for the holidays for our members to enjoy. Here are some fun facts to show the incredible amount of preparation it takes for the Gingerbread event and Thanksgiving Holiday: Gingerbread House Preparations • 1,000 lbs. of flour • 300 lbs. brown sugar • 120+ lbs. of margarine • 325 lbs. egg whites • 1,625 lbs. powdered sugar Thanksgiving Preparations included: • 132 turkeys • 1,200 lbs. potatoes • 170 lbs. green beans • 65 gallons gravy • 249 pies

Chocolate Christmas sculpture created by Executive Pastry Chef Ashley Cutrona with the help of her assistant Pam Foss. This sculpture is solid chocolate and weighs 20 lbs., and it took approximately 3 weeks to complete. It is very delicate, so please refrain from touching.