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Bud & Alley’s Hosts 27th Annual Seeing Red Vintner Dinner Nov 9

November 5, 2017 by SoWal Staff

Bud & Alley’s Waterfront Restaurant on Scenic 30A in the heart of Seaside welcomes Fall with a time-honored kick off of the 27th annual Seeing Red Wine Festival by hosting the highly-anticipated Vintner Dinner.

This year’s Seeing Red Vintner dinner will be held throughout Bud & Alley’s on Thursday, Nov. 9. A reception begins at 6:30 p.m. and dinner follows at 7 p.m. Call Bud & Alley's (850) 231-5900 for reservations.

Executive Chef David Bishop, who celebrates 10 years at Bud & Alley’s this year, will create a special four-course sea and farm-to-table harvest dinner paired with wines selected by Gary Carr and Tony Leonardini, owners of 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 wine 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 directly at (850) 231-5900.

After the Vintner dinner, the event continues through the weekend. The Al Fresco Reserve Tasting is on Friday, Nov. 10 at 6 p.m. on Seaside’s Lyceum Lawn. Saturday, Nov. 11 the Grand Tasting is from 1 to 4 p.m. throughout Central Square in Seaside.  Sunday, Nov. 12 wraps up the weekend with a Celebration of Bubbles, from 12 to 2 p.m. at Seaside Lyceum lawn. A portion of this year's proceeds will benefit the Seaside Neighborhood School and the Seaside Institute. Purchase tickets to each individual event online at seeingredwinefestival.com.


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