2009 Holiday Events in Temecula Wine Country
Wiens Family Cellars Announces the Holiday Events for 2009
Temecula, California
Holiday Reception and Shopping Night
Wednesday, December 2nd
6pm – 8pm
Free Admission
Enjoy wine and light refreshments while you mingle and procure the perfect holiday gifts. Pass the joy along and bring an unwrapped toy for the Thessalonika Family Services toy drive.
Vintage Hollywood Soiree
Thursday, December 31st
7pm – 1 am
Tickets: $110 ($95, Wine Club)
Tickets on sale at the new “wienscellars.com” or by calling 951.694.9892.
Celebrate the Golden Era of Hollywood this New Year's Eve
This event supports the Old Town Temecula Theater
Feel like you've stepped back in time to the glamorous days of old Hollywood. This fabulous evening will be full of amazing food, high energy music and dancing.
7 o'clock - Champagne Reception with Appetizers in the Tasting Room and Barrel Room
8 o'clock - Plated Dinner in the Event Pavilion followed by Live Music and Dancing with the Black Belt Jones Band
Midnight - Champagne Toast and dancing until 1am
**Old Hollywood Glamour Attire Encouraged**
Menu – Prepared by our Chef using sustainable and organic ingredients.
Appetizers
“Prawn” Bounty of Shrimp served with a Smoked Tomato-Shallot Cocktail Sauce
“Deviled” Quail Egg, Tarragon Aioli, Tzar Niccolai Caviar
”Caprese” House dried Roma Tomato, House Ricotta, Oil cured Olive Tapenade, Basil
“Canapé” Truffled Chateau Briand, Chioggia Beet Brunoise, Micro Watercress
Amuse
“Maine Lobster Bisque” with Forked Avocado-Snow Crab Timbale
Salad
“Wild Rocket” Manchego, Prosciutto, Crispy Shallot, Poached Pear-Champagne Dressing
Intermezzo
“Seasonal” Sorbet of Spiced Pear Sorbet in Poached Seckel Pear
Entrée
“Veal Piccatta” Browned Butter, Caperberries, Angel Hair Pasta tossed in with Organic Extra Virgin Olive Oil & Pancetta wrapped Asparagus Spears
Or
“Cedar Plank” slightly smoked Coho Salmon, Wild Sage-Blackberry Dressing, Roasted Parsnip & Fingerling Potato Hash
Or
“Butternut Squash Tart” Sunflower Seed Crust, Smoked Tomato-Shallot Sauce, Humboldt Fog Chevre stuffed Squash Blossom (can be made vegan if requested ahead of time)
Dessert
“Cherries-n-Cream” Brandied Bing Cherry & Sour Cream Cheesecake layered with Cayenne candied Pecans & Primitivo-Dark Chocolate Ganache
