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Carvers to host Toasted Head Wine Dinner

June 10, 2010 By Lisa Grigsby Leave a Comment

From a winery tucked away in the Dunnigan Hills of Yolo County, they set out to spread the word of toasted barrels and their distinctive influence on wine.  Toasted Head is named for the age-old practice of toasting barrel heads and staves that imparts a mellow, toasted flavor to barrel-aged wines.

On Tuesday, June 15th at 6:30pm Senior Red Winemaker Owen Smith of Toasted Head will lead guest of Carvers through a four course meal prepared by Chef William Pence.  Each course will be paired with one of Toasted Head’s distinctive wines.  During the dinner Smith will share tales about his challenge of expanding Toasted Head’s red wine program from estate Shiraz to
Merlot, Cabernet Sauvignon and Pinot Noir sourced from some of the best growing areas in California’s North Coast.

The Menu:

Reception

Toasted Head Viognier 2008, Dunnigan Hills

First Course:  Toasted Head Chardonnay 2007, Russian River Valley

Pacific Jumbo Prawn, prepared in a warm Peruvian

Style Ceviche. Served over Yuca Root

Second Course:  Toasted Head Cabernet Sauvignon 2006, Alexander Valley

Filet Mignon, Spinach, Watercress, Red Grapes,

Goat Cheese Pecans, Balsamic Dressing

Third Course: Toasted Head Untamed Red“ 2007, California Blend

Chicken Quarters Marinated in Greek Olive Oil, Oregano, and Lemon

Topped with Niçoise Olive, Cucumber, Tomato, and Onion

Accompanied by Asparagus and Bell Peppar Risotto

Fourth Course: Toasted Head Pinot Noir 2006, Sonoma Coast

Assortment of Artisanal Cheeses and Fresh Fruit

To attend, contact Michael Parks to reserve at 433-7099.  Wine dinner is $45 per person plus tax and gratuity.

Filed Under: Wine Tagged With: carvers, Owen Smith, Toasted Head

About Lisa Grigsby

Lisa Grigsby is a Special Events Director with over thirty years experience in promotions, event coordination and public relations.

Owning Jokers Comedy Cafe for 20 years taught Lisa to maintain a sense of humor under pressure. She credits Leadership Dayton for exposing her to the amazing assets of the region and Clothes That Work for being her reason she stayed in Dayton. Her proudest accomplishment as a past president of the Miami Valley Restaurant Association was creating Restaurant Week, a twice a year tradition that continues to grow and benefit local charities as well. As a foodie, it's only natural that she continues to promote local restaurateurs with DaytonDining.

As a Dayton Catalyst, her desire to have ONE community calendar and advocate for the amazing assets of the region helped create the vision for the relaunch of DaytonMostMetro.

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