Monday, May 1, 2017

Locations, Locations, Locations -- Ray's at Killer Creek Hosts Locations Wine Dinner May 11

Soil, climate, vines. Sounds simple. Taste and learn how each combination uniquely reflects a specific location in the world of Locations wines, from Corsica to Washington and points in between at the Ray’s at Killer Creek Locations Wine Dinner on Thursday, May 11.
Executive chef Mike Fuller presents a globally inspired seven-course menu complementing Locations wines like a perfect traveling companion, and Locations general sales manager Mick Roberts shares wine wisdom during the tasty tour.
As the 6:30 p.m. dinner unfolds, guests will enjoy Thai basil lobster roll paired with F, French rosé; Ace Basin oysters with apple-ginger granita paired with Corse, Corsican white wine; orange peel smoked Magret duck breast with pear butter, pomegranate and arugula paired with OR, Oregon red wine; slow-cooked wagyu short rib prepared on the Big Green Egg paired with E, Spanish red wine; lamb shank with black currant gastrique and mascarpone tortelloni paired with I, Italian red wine; dry-aged rib-eye cooked over an open-pit fire with chimichurri and paired with AR, Argentinian red wine; and chocolate ganache torte with smoked sea salt and pickled blackberry paired with P, Portuguese red wine for dessert.
$95 per person (excluding tax and gratuity). Space is limited and reservations are required with credit card to hold; call 770-649-0064.

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