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Villa Creek Cellars Winemaker's Dinner @ Restaurant Six89
THE EVENT: it's juice from the buzzing Paso Robles region
THE DATE: 10 April 2007
THE TIME: 7pm
THE PLACE: SIX89 
FOR IMMEDIATE RELEASE Media Contact:
Nate Simmons
nate@backbonemedia.net
970-963-4873
Restaurant Six89 Announces Villa Creek Winemaker’s Dinner
Experience Hand Crafted Wines from the Buzzing Paso Robles Region
and Snappy Food Pairing from Chef Mark Fischer
April 2, 2007 (Carbondale, Colo.) – Tuesday, April 10 at 7:00 PM Mark Fischer of Carbondale’s Restaurant Six89 will host a winemaker’s dinner featuring Villa Creek Cellars of the “recently discovered” and increasingly coveted Paso Robles region of California (near Monterey for those who are geographically challenged). The dramatic day-to-night temperature swings of the region and diverse soil conditions create rich, fruit-forward premium wines, explaining why this is the fastest growing Californian appellation.
Winemaker Chris Cherry of Villa Creek will present their unique blends of Grenache, Syrah, Mourvedre and Tempranillo varietals. Unlike the single-malt traditions of Scotch, many of the best wines in the world are varietal blends and Villa Creek’s small production style wines are excellent examples.
Mark Fischer will create a tasty six-course meal to compliment a selection of Villa Creek wines. Ranging from Popcorn Crusted Diver Scallops to Duck-Fat Poached Monkfish to Slow Roasted Lamb Shoulder with Balsamic and Basil, this will be a highly indulgent and widely diverse culinary experience (full menu attached below).
The six-course meal with wine pairing is offered at $98.99 per person and reservations are recommended. For more information on the event visit, www.villacreek.com, www.six89.com, or call (970) 963-6890.
FIRST
POPCORN CRUSTED DIVER SCALLOP
sweet corn coulis/popcorn sprout salad
2005 Villa Creek White
SECOND
CHICKEN LIVER RAVIOLI
wilted spinach/rosemary and pomegranate
2005 Villa Creek Garnacha
THIRD
SOFT POACHED FARM EGG
berkshire bacon, spring shrooms, black truffle, garlic croutons
2005 Villa Creek Cuvee
FOURTH
DUCK FAT POACHED MONKFISH
roasted sweet pepper & tomato jam, crisp polenta
2005 Villa Creek Mas De Maha
LAST
SLOW ROASTED LAMB SHOULDER with BALSAMIC & BASIL
artichoke, white fingerling potatoes, tapenade
2005 Villa Creek Bette Noir
ASSORTED PETIT FOURS
fair trade COFFEE & single origin TEAS