Arnette’s Chop Shop with Scott Shirley, JUSTIN Vineyard and Winery and Landmark Vineyards

Join Arnette’s Chop Shop, JUSTIN Vineyard and Winery, and Landmark vineyards for 4 delicious wine paired courses at the very first wine dinner held on the restaurant’s gorgeous lanai.

Wednesday, March 20, 2019
6:30 pm reception, dinner at 7:00 pm
$150 per person
Please call (404)969-0701 to make your reservation today

MENU
RECEPTION
Blini, Sturia Caviar
Tuna Crudo
Justin Sauvignon Blanc 2017 or 2018

FIRST COURSE
Maine Lobster Salad
Endive, Citrus, Preserved Lemon Sabayon, Crispy Caper
2016 Landmark Chardonnay

SECOND COURSE
Hearth-Roasted Duck Breast
Honey and Thyme Scented Beets, Baby Vidalia
2016 Justin Justification

THIRD COURSE
Prime Beef Tenderloin
Mushrooms, Truffle Bordelaise
2016 Justin Cabernet Sauvignon

FOURTH COURSE
Dry-Aged Prime Tomahawk
Potato, Béarnaise
2015 Justin Isosceles and 2014 Isosceles Reserve

The Southern Gentleman with Suzanne Larson, Left Coast Cellars

Enjoy a reception and welcome libation before sitting down to a four course meal with paired wines from Left Coast Cellars

Wednesday, March 20
7:00 pm
$130 per person + tax and gratuity
Click here to purchase tickets  

For questions, please contact Daniela Alvarez  at dalvarez@sphospitality.com

White Oak Kitchen and Cocktails with W. Troy Heinzman, Domaines Albert Bichot

Attend this wonderful dinner and be led through five courses of food and wine pairings by Executive Chef  Timothy Magee and W. Troy Heinzman of Domaine Albert Bichot.

Wednesday, March 20 2019
6:30 pm
$100 per person
Click here to purchase tickets
For questions, please contact Olivia Sellers at 678.515.4620

2019 WINEMAKER DINNERS

DINNER 1
Hosts
Cyndae Arrendale (Buckhead)
Winemakers
Tony Lombardi: Lombardi Wines
Larry Tsai: Moone-Tsai Wines
Chefs
Pano Karatassos: Kyma
Piero Premoli: Pricci

DINNER 2
Hosts
Chris Casey and Doug Weiss (Inman Park)
Winemakers
Matt Murphy: Presqu’ile Winery
Austin Peterson: Ovid
Chefs
Steven Satterfield: Miller Union
Jon Sybert: Tail Up Goat, Washington, DC

DINNER 3
Hosts
Melinda and Brian Corbett (North Buckhead)
Winemakers
Dan Kosta: AldenAlli Winery
Jake Bilbro: Limerick Lane Wines
Chefs
Jeb Aldrich: Tiny Lou’s
Scott Crawford: Crawford and Son, Raleigh, NC

DINNER 4
Hosts
Evelyn and Ernest Davis (Buckhead)
Winemakers
DLynn Proctor: Fantesca Estate & Winery
Christian Vallejo: VIK Wines
Chefs
Scott Bevis: Ford Fry Restaurants
Tom Gray: Moxie Kitchen + Cocktails, Jacksonville, FL

DINNER 5
Hosts
Vanessa and Robin Delmer (Sandy Springs)
Winemakers
Alycia Mondavi: Aloft
Clay Mauritson: Mauritson Family Winery
Chefs
Nick Leahy: AIX
Dan Doyle: Poogan’s Porch, Charleston, SC

DINNER 6 – Dinner in the 747
Hosts
Delta Air Lines, Mary and Tim Mapes (Airport)
Winemakers
Carroll Kemp: Alma Fria
Kent Jarman: Coup de Foudre
Robbie Meyer: Peirson Meyer
Terry Hoage: TH Estate Wines
Chefs
Linton Hopkins: Restaurant Eugene, C. Ellets
Gabrielle Hamilton: Prune, NYC

DINNER 7
Hosts
Debbie and David Kurzweil (Sandy Springs)
Winemakers
Cushing Donelan: Donelan Family Wines
Michael Polenske: Blackbird Vineyards
Chefs
Josh Hopkins: Adalina
Jason Scholz: Stella’s Southern Bistro, Greenville, SC

DINNER 8
Hosts
Kathy and Anthony Polvino (Morningside)
Winemakers
Matt Hobbs: Paul Hobbs Winery
Jay Boberg: Nicolas-Jay
Chefs
Christopher Grossman: Atlas
Jonathan Granada: Otium, LA

DINNER 9
Hosts
Paige and Warren Shiver (Vinings)
Winemakers
Christopher Tynan: Lede Family Wines
Jeff Mangahas: Williams Selyem
Chefs
Pat Pascarella: The White Bull
Craig Richards: Hampton + Hudson

DINNER 10
Hosts
Wendy Shoob and Walter Jospin (Buckhead)
Winemakers
Jim Clendenen: Au Bon Climat
Artie Johnson: Staglin Family Vineyards
Chefs
Hugh Acheson: Empire State South, 5 & 10
Fabian von Hauske: Wildair, NYC

DINNER 11
Host
Lisa Cannon Taylor and Chuck Taylor (Ansley Park)
Winemakers
Gillaume Boudet: Hyde de Villaine
Cabell Coursey: Coursey Graves
Chefs
Matt Basford: Canoe
Chris Huerta: Old Edwards Inn, Highlands, NC

DINNER 12
Hosts
Dina Woodruff and Michael Thomas (Buckhead)
Winemakers
Raj Parr: Evening Land Vineyards, Sandhi, Domaine de la Côte
Nico Potel: Domaine de Bellene
Chefs
Daniel Chance: Watchman’s Seafood & Spirits
Jamie Keating: Epic Restaurant, Columbus, GA
Richard Neal: The Admiral, Asheville, NC

Participating Restaurants: Local Three, Bully Boy, Biltong Bar, Fox Bros Bar-B-Que, Wood’s Chapel BBQ, Wrecking Bar, Serpas, Sweet Auburn Barbecue, Hazel Jane’s Wine & Coffee Bar, Sublime Donuts, and Championship BBQ Master Chad Parker

Participating Wineries: Lando Wines, Reynolds Family Wines, ZD Wines, Tongue Dancer Wines, Kenefick Ranch & Winery, The Donum Estate Winery,Imaginarium Blanc de Blanc, Left Coast Cellars, Dirty & Rowdy Family Wines, Bernardus, JAX Wine, Hawkes Winery, Carpenter Wines, Sojourn Cellars, Component Wine Co., Turley Wine Cellars, and Schweiger Vineyards

Beer provided by Creature Comforts

2019 Tasting Seminars

It Takes A Lot of Beer to Make A Lot of Wine

Friday, March 22, 1:00 pm
The Four Seasons Atlanta
$100 per person

Blake Tyers, Creature Comforts Brewing Co.
Sam Lando, Lando Wines
Eric Jensen, Booker Vineyard
Bob Townsend, The Beer Connoisseur

This popular seminar gives both beer and wine enthusiasts a glimpse of how the other half lives. Sam Lando and Eric Jensen (both of whom love beer as much as they love wine!) present a line-up of sympatico wine and beer selections. Guests will taste a range of popular wines side by side with Seth Herman from Creature Comforts Brewing. This is a great way to discover new favorites on both sides of the aisle. The panel will be moderated by local beer writer, Bob Townsend.

The Terroir of Oregon

Restaurant Eugene, Friday, March 22, 11:00 am
Sponsored by Delta Air Lines
$200 per person

Suzanne Larson, Left Coast Cellars

Join Chef Linton Hopkins and Sommelier Gina Hopkins along with our stellar cast of vintners on a delicious journey to Oregon terroir—the term used to describe the expression of origin in the taste of wine. Over a multi-course lunch seminar at Chef Hopkins’s iconic Restaurant Eugene, we’ll also explore how the hand of man through fermentation, preservation, and aging plays a part in the ultimate expression of terroir and taste.

Sommelier’s Atlas of Taste: A Discussion of Old World Wine

Friday, March 22, 2:00 pm
The Four Seasons Atlanta
$125 includes signed book

Rajat Parr, Domaine de la Côte, Evening Land Vineyards, Sandhi
Jordan Mackay, Author
Nicolas Potel, Domaine de Bellene

Raj Parr and Jordan Mackay released their book The Sommelier’s Atlas of Taste: A Discussion of Old World Wine in October 2018. It has been described as “the first definitive reference book to describe, region-by-region, how the great wines of Europe should taste.” It has become the go-to guide for aspiring sommeliers, wine aficionados looking to up their game, and amateur enthusiasts seeking a straight-forward and visceral way to understand and describe wine. In this seminal addition to the wine canon, noted experts Raj and Jordan share everything they’ve learned in their decades of tasting wine and exploring regions.

Join Raj, Jordan, and vintner Nicolas Potel, Domaine de Bellene, to taste wine, learn about the geography of wine regions, and how wines from various subregions, soils, and appellations should taste.

Each participant will take home a signed copy of Raj and Jordan’s book.