Trend Kitchen’s All-Sparkling Holiday Party & Modern 5 Course Wine Dinner


When: Monday, December 15th, 2014

Where: Trend Kitchen. 1924 Highway A1A, Indian Harbour Beach, FL 32937

Time: A welcome reception will begin at 6:15pm on the patio, featuring Pertimali Prosecco, passed hors d’ourves and assorted artisanal charcuterie. There will be a demonstration on how to properly saber champagne, and then guests will each be given their own bottle to saber and enjoy during the reception! 

A professional photographer will be there to capture action shots of the sabering during the reception, take holiday portraits on the red carpet, and pictures throughout the night so guests can enjoy the memories of a very special evening for a long time to come. 

After dinner our bar will re-open and there will be assorted cheeses, snacks and champagne cocktails to enjoy. There will also be a presentation on rare wines and champagnes that we will showcase on a special pre-order list for guests of the dinner only. Get your holiday shopping done early and treat yourself or a loved one to some very special limited production wines! 

Hosted By: Brandon Hays and Joshua Franck of Premier Beverage

Ticket Price: $165

To purchase a ticket, please contact Lauren Andersen at 321-505-2244 (call or text) call the restaurant at 321-622-8977, or email us at Reservations@TrendKitchenA1A.com 

So everyone can truly enjoy themselves and get home safely, please let us know if we can pre-arrange a car service to pick you up and drop you off. 


Menu


Fresh Pacific Northwest Oysters 

Ice Cold Oysters on the Half Shell, Nitro Champagne-Yuzu Granita, Fresh Cucumber Juice Mignonette, Micro Shiso

Raventos I blanc Manuel 2007


French Ossetra Caviar 

Shaved Fresh Black Truffle, Porcini Mushroom- Black Truffle Cream, Sous Vide Quail Egg, Toasted Brown Butter Blini, Brown Butter Foam 

Champagne Salon Delamotte Le Mesnil


Caramelized Fresh Maine Scallop & Butter Poached Lobster Tail 

Smoked Lobster-Sea Urchin Broth, Chanterelle Mushrooms, Cauliflower-Marcona Almond Puree, Preserved Lemon, Spanish Olive Oil 

Billecart-Salmon Brut "Sous Bois" Champagne


Hudson Valley Duck 4 Ways 

Crispy Sous Vide Duck Breast, Smoked & Seared Foie Gras ‘Bacon’, Foie Gras Mousse, House Cut Fries tossed in Smoked Duck Fat & Foie Gras Fat

Smoked Foie Gras Demi, Roasted Cherries, Spiced Red Wine Jam, Toasted Hazelnuts, Sunchoke Puree 

Lamandier Bernier Rose, Premier Cru 

  

Cheesecake Dippin Dots 

Whipped Fresh Passion Fruit & Caramelized White Chocolate Cream, Warm Mountain Huckleberry Jam, Hibiscus Sorbet, Caramelized Bananas, White Chocolate Snow, Nitro ‘Dragon’s Breath’ Berries 

2012 Ellio Perrone Bigaro Brachetto



Additional Wine Notes

 

Pertimali Prosecco

The Pertimali Prosecco is the best one I have ever had. It is from Livio Sasseti, a very highly regarded Italian winery, most well known for Brunellos. Lorenzo Sassetti is not only passionate about his native Sangiovese, but is a huge fan and consumer of Prosecco. After years of complaining about the uncomfortable reaction he suffered after drinking Proseccos bottled with stratospheric levels of sulfites, he decided to take matters into his own hands. In 2012, he joined forces with an old friend with a few hectares of prime, hillside Prosecco vineyards in the heart of the Valdobbiadene DOCG, to bottle some sparklers under his own terms. Using techniques including longer periods of lees contact and special tanks to keep musts kept at temperatures just barely above freezing right up until final fermentations were completed, he was able to bottle with less than 20 g/l of added sulfites.

 

Raventos I blanc Manuel 2007 

This is a vintage, high-end product from a Cava producer we represent. As such, it is primarily Xarel-lo, and the rest is Parrellada. Vintages of this product from the 90’s are still out there; it’s a great collector’s item.

 

Delamotte Les Mesnil 

This is a rare single-vineyard Champagne (there are very, very few). The fruit of the Les Mesnil vineyard, in exceptional years, is the basis for Salon. In essence, this can almost be considered a second wine to Salon. Blanc de Blanc, 100% Chardonnay 

 

Billecart-Salmon Brut "Sous Bois" Champagne

Unique product whose base wines (before blending) are vinified and aged completely in oak. It is the only oaked sparkling wine of any seriousness that I am aware of. This has the effect of lending some additional weight to the wine, which will be key in a dinner where all the wines are quite bright and acidic. Palate: The caressing and refreshing texture enhances the creamy sensation, dominated by a beautiful bracing vivacity. A burst of flavours (notes of grilled brioche, toffee) thanks to the distinguished power and maturity which is a mark of the great wines of Champagne.

 

Larmandier-Bernier Champagne Rosé de Saignée Premier Cru

This is a genuine 'rosé de saignée' made only from Pinot Noir. Grapes are de-stemmed and left to macerate for about two days before the juice is bled off for fermentation. The wine is matured on the lees over winter, and after being aged in the cellars is given only a very discreet 'dosage' (3 grams of sugar). Full bodied, elegant and very pure flavors.

Showing a deep, crimson color, this wine has a lot of fruity depth for the vintage, packed with earthy, gamy notes of black cherry and strawberry. For those who enjoy the vinous, red wine-like rosé champagnes, this remains one of the finest examples of the style

 

Ellio Perrone Bigaro Brachetto

This is a limited production wine and one that I personally fell in love with a few years ago while dining at Alinea in Chicago. It’s a delicious blend of Moscato and Brachetto with a great balance of juicy red fruits, tropical fruits and creamy bubbles. It’s the perfect way to end this dinner because it’s slightly sweet, crisp and extremely refreshing.