“Pairings” Themed Dinner

Here’s a sample event description for a wine-paired dinner with 24 guests.

Due Dates

As early as possible

Draft up a day-of-event timeline, all the way from load-in to tear-down. This will provide a structure for you to begin conversations with vendors. You’ll then be able to edit it as needed and add details throughout the rest of the planning process.

14 days before the event

Confirm the menu you’d like to book.

7 days before the event

Please confirm your final headcount and layout preferences (see options below), as well as any individual guests’ dietary restrictions.

If a seating chart is required, this would be a good time to have it settled.

Anytime, if applicable

Let the vendor know if you’ll need to add any extra services, orders, or RSVPs, or if there are any other details you think they’ll need to know about.

Layout

Two separate tables for twelve each.

Timeline

  • 5:30pm: Venue reservation begins. Chef and team arrive & prep for dinner, and florist arrives to set up. You may come early to check on things if you’d like as well.

  • 7:00pm: Guests arrive, mingle, enjoy drinks.

  • 7:30pm: Guests sit down for dinner.

  • 8:30pm: Dessert and coffee are served.

  • 9:00pm: Guests get up and may continue to mingle with drinks.

  • 9:30pm: Chef & servers begin to pack up and load-out.

  • 10:30pm Reservation ends.

Menu

Welcome Drinks

  • Easy Jack Session IPA

  • Any of the wines listed below + Scribe Chardonnay 2021

  • Non-alcoholic beverages, including San Pellegrino

Exciting Pairing (Passed Appetizer)

Ahi Tuna Tartare (Vegetarian Option: Beet Tartare) with Yuzu Koshi, Sesame Tuile, and Frizzled Nori

  • Paired with Sparkling Wine, Rare Wine Co. NV Champagne Brut ‘Le Mesnil’

  • A pairing of French technique and Japanese flavors. Sashimi tuna, brightened with citrus pepper and complemented with a sesame tuile and nori tempura garnish.

Perfect Pairing

Spring Salad with Goat Cheese Tartines, Miso Ginger Vinaigrette (Non-dairy option: vegan cheese)

  • Paired with Domaine Roger Moreux Sancerre "Les Bouffants"

  • Sauvignon Blanc, the grapes that Sancerre wine is made from, is a classic pairing for goat cheese. This pair is a classic for a reason - the creamy goat cheese coats the palate while the acidity of the wine cleanses the palate and prepares it for the next bite.

  • The miso adds an umami character, and the ginger adds a piquant and fresh bite and works with the wine.

Classic/Reconstructed Pairing

Red Wine Braised Boneless Short Ribs with Lemongrass, Fresh Horseradish; Green Beans with Shallots and Ginger

  • Paired with Alvaro Palacios 'Camins del Priorat'

  • In this updated imagining of Beef Bourguignon, the classic preparation technique meets new global flavors of lemongrass, star anise and freshly grated horseradish

Vegetarian Option: Spring Vegetable Stew with Lentils, Lemongrass and Star Anise

  • Paired with Alvaro Palacios 'Camins del Priorat'

Daring Duo

Baked Alaska and Baked San Francisco

  • Baked Alaska - Chocolate cake, Vanilla Ice Cream, Vanilla Marshmallow Meringue; Baked San Francisco - Bi Rite Creamery Salted Caramel Ice Cream, Dulce de Leche Swirl, Granola Center, Meringue

  • Baked Alaska is paired with a reinvented version, the Baked San Francisco, showcasing the city’s local flavors and quirky character.

  • A dairy-free version will also be available.

  • Paired with Historic Series Charleston Sercial Madeira

View of a two long tables set for a wine-paired dinner, with white plates and gold flatware, namecards, upholstered and wooden chairs, and white and orange flower arrangements.

Printed Menus

Two-Sided Menu for Placesettings

Pairings Beverages Menu
Pairings Menu

Menu Details

Dinner Format

  • Coursed, seated dinner

  • “Perfect pairings theme”

Dietary Restrictions

  • 2 vegetarians

  • 2 non-dairy

  • 3 gluten-free (1 celiac, 2 not)

Decor

  • (4) Centerpieces: lush, medium-sized floral arrangements full of fresh, fluffy blooms such as peonies, anemones, and ranunculus, paired with fresh herbs like mint, sage, and rosemary.

  • (6) Mini potted herbs, such as rosemary and oregano to place between the centerpieces and fill out the table.

  • (1) A tall, striking arrangement featuring seasonal branches to welcome guests into the space. Kumquats will provide some citrus gold and orange tones.

Additional Decor & Stationery

  • A sign for the door so guests know they’ve arrived to the right place.

  • Charcoal linen napkins for each place setting.

  • Printed, double-sided place cards for each place setting.

  • Double-sided menus (food/beverages) for each place setting - please see the image above.

  • Paired matte gold flatware with various shapes, forms, and colors of complementary plateware for the courses.

Beverages

Beverages Available Onsite

  • The chef has recommended the following beverages from the venue’s selection:

    • Beer: Easy Jack Session IPA

    • Sparkling: Rare Wine Co. NV Champagne Brut ‘Le Mesnil’

    • White: Domaine Roger Moreux Sancerre "Les Bouffants"

    • Red: Alvaro Palacios 'Camins del Priorat'

  • Filtered water tap, sparkling water, ice, and plenty of water carafes will be available for guests.

  • Coffee and tea will be offered with dessert, with milk and sugar offered.

Payment and Fees

As we are handling the planning, your bill will be simple - all charges will be on a single invoice. No extra agreements to sign or vendors to pay.

No surprise taxes, service, or other fees.