This year’s Seeing Red Vintner dinner, conceptualised by Executive Chef David Bishop, who celebrates 10 years at Bud & Alley’s this year, will be held throughout Bud & Alley’s Waterfront Restaurant on Thursday, November 9. A reception begins at 6:30 p.m. and dinner follows at 7 p.m.
The four-course sea and farm-to-table harvest dinner will be paired with wines selected by Gary Carr and Tony Leonardini, owners of the BNA Wine Group and winemakers of Butternut, Whitehall Lanes and Volunteer wineries.
Led by a trio with roots that stretch from Nashville to Napa and across generations, BNA Wine Group is creating what consumers want today – great wine for a better price. Second-generation winemaker Tony Leonardini and industry veteran Gary Carr bring a fresh approach to their industry using a simple formula “discover the right vineyards, retain the natural characters in the grape, coax the best wine into the bottle, and then offer the resulting wine at a great value.”
From their headquarters in Tennessee to their presence and partnerships in Napa Valley, BNA Wine Group has earned a nationwide reputation for crafting distinctive wines notable for taste and value.
The reception will feature BNA’s Butternut Rose paired with Fried Cauliflower Florets with Whipped Feta as well as Smoked Duck Breast with Green Apple.
The first course will be Seared Diver Scallop and Green Lentil Salad, Frisee, Minted Pea Foam paired with Butternut Chardonnay; the second course is Truffled Beet Risotto with Shaved Parmesan Reggiano paired with Butternut Pinot Noir; the third course pairs the Whitehall Lane Tre Leoni Red with Sautéed Hawaiian Opah and Chanterelle Mushrooms, Brussels Sprout Leaves, Dried Kalamata Olive; the Fourth Course features Venison Osso Bucco, Sweet Potato Polenta, Dried Cranberries paired with Volunteer Cabernet Sauvignon. Dessert will include Opera Cake, Mignardes and Assorted Macaron.
“Hosting special dinners like this personifies our mission of celebrating good food, good people and good times,” said Bud & Alley’s founder/owner Dave Rauschkolb. “This annual event is particularly special to us, because it was one of those organic events that took hold and the wine festival grew from there. For all of us here at Bud & Alley’s it’s all about gathering together and eating wonderful food and drink with great family and friends.”
The winner dinner is $175 per person and includes tax, fees, gratuities. Space is limited and reservations are required.
To reserve your place at the 2017 Seeing Red Vintner Dinner, call Bud & Alley’s Restaurant at 850-231-5900.
Here’s a timeline of the events scheduled during the festival:
Bud & Alley’s Wine Dinner
Thursday, November 9, 6:30 p.m. to 9:30 p.m.
Seeing Red Wine Festival festivities kick off Thursday, November 9, with the Vintner’s Dinner at Bud & Alley’s restaurant featuring a highlighted vintner to be announced.
Gulf Coast to Table Dinner
Friday, November 10, 6 p.m. to 8:30 p.m.
Friday brings an exciting, new-to-Seaside event—a farm-to-table, sit down dinner featuring an elegant evening of locally sourced offerings paired perfectly by renowned chefs Ryan Smith and Jim Shirley and complimented by live music under twinkling stars in Seaside—an exclusive event not to be missed.
Saturday, November 11, 1 p.m. to 4 p.m.
Seaside’s Central Square will come alive with quality wines for tasting curated by Seaside’s own restaurants and eateries, hand-selected food offerings chosen by Seaside’s popular and well-known local chefs, as well as live music, and the opportunity to purchase wines on site.
Celebration of Bubbles Brunch
Sunday, November 12, 10 a.m. to 1 p.m.
Sunday wraps up the weekend with a Celebration of Bubbles, from 10 a.m. until 1 p.m. at Great Southern Café. Sparkling wine enthusiasts will explore Champagne, Cava, Prosecco and more, alongside a perfectly paired menu from Chef Jim Shirley.