 |
 |
|||||
 |
 |
         |
||||
 |
 |
 |
||||
  Upcoming
Events
|
 STIRRING THE POT Food and Wine Pairing: Pleasures and Pitfalls A panel and tasting featuring Jon Bonné, Tim Hanni M.W., Dr. Hildegarde Heymann and Burke Owens Moderated by Tim Patterson SOLD OUT Register now online Register now by fax or mail Sorry, this event is sold out Tuesday, April 1, 2008/ 6 - 9 pm The Westin St. Francis Hotel on Union Square 335 Powell Street, San Francisco On the Imperial Floor. Enter from the Tower Lobby elevators Magical combinations of food and wine are a great joy of the culinary world. But are there really “right” and “wrong” wines for a given meal? How do you determine what goes with what? Now that we’ve gone beyond “white wine with fish, red wine with meat,” do we have to memorize a bunch of new rules? Is this worth obsessing about? And isn’t everybody’s palate different, anyway? Join us for a tasty evening of talk and experimentation with four prominent, knowledgeable and opinionated authorities: Jon
Bonné, editor of the weekly San Francisco Chronicle Wine sectionTim
Hanni, Master of Wine, wine list designer, sommelier trainer and wine
provocateurDr.
Hildegarde Heymann, sensory scientist from the UC Davis Department of
Viticulture and EnologyBurke
Owens, Marketing Director for Bonny Doon Vineyards and former COPIA Wine
CuratorModerator
Tim Patterson, wine writer, blogger and home winemaker We’ll begin the evening with an enlightening look at the science behind food and beverage pairing, and then have ample opportunity to test our own palates with Bonny Doon wines matched – or maybe not matched – with delectable foods prepared by the culinary team at The Westin St. Francis, led by Bernd Liebergesell, Executive Chef, C.E.C., and Food and Beverage Director. Finally, our panel will reconvene to discuss the experience, exploring notions of subjectivity, pairing rules and common sense. Don’t miss this exceptional chance to delve into this toothsome topic! 6:00 pm - 6:30 pm Registration 6:30 pm - 7:00 pm Panel discussion, part I 7:00 pm - 7:45 pm Tasting Experience 7:45 pm - 9:00 pm Panel discussion, part II $40 Members $50 Guests Parking: Parking is available at the Union Square Garage and the Stockton-Sutter garage. The hotel is quite close to the Powell Street BART station. Register now online Register now by fax or mail This event is generously sponsored by The Westin St. Francis Hotel & Bonny Doon Vineyards   The SFPFS is grateful to our 2008 Chef’s Table Sponsor Guittard Chocolate for its continued generosity and support: Guittard Chocolate (http://www.guittard.com)  |
|
||||
 |
 |
|||||
| Home | About SFPFS | Become a Member | Calendar/Events | Resources/Links | Member Services | Newsletter | Food in Perspective | Contact Us | ||||||