Red Red Wine
With travel restrictions in place for international travel you can’t board a flight from CVG to CDG and take a tour through French wine country, never mind going to Australasia.
But Funky’s Catering Events has a great way for you to sample wines from the West Coast, plus Burgundy and New Zealand, all without having to pack a suitcase.
Jerin Dunham, Funky’s COO and co-owner
For the past decade, Funky’s has offered monthly wine dinners, with a pause last spring during the shutdown. Though the meals began as interactive dinners in their commissary, where guests could watch the chefs work, they have grown to elaborate evenings in the elegant settings of The View and The Transept.
If You Go
Pinot Noir from Around the World Dinner
Friday April 23, 6:30 p.m.
The View at Mt Adams
1071 Celestial St.
Tickets are $150/person. More information at funkyscatering.com/promotions
“We wanted to celebrate our love of good food and good wine,” says Jerin Dunham, COO and co-owner of Funky’s. “We’ve found a core group of people who enjoy that as much as we do.”
While wine takes center stage for the dinner, Funky’s culinary team makes sure the food is more than just a supporting player. The appetizers and five-course meal are all expertly paired with wine selections, creating a truly gourmet experience for guests.
Health precautions are taken at each dinner, though guests still have a chance to ask questions of the chef and the wine representative. Wine dinners sell out quickly but you can sign up for the mailing list to receive information about upcoming events.
“We want the dinners to be fun and special for our guests,” says Dunham. “That’s the reason we do these.”
Pinot Noir from Around the World Wine Dinner
Appetizers
Ancho pheasant taco, avocado crema, mango & jicama pico
Lamb and fontina stuffed crimini, micro herbs
Sakura flank Steak, grilled 16 Brix bread, moody bleu cheese, blackberry compote
Seared diver scallop, pickled beets, citrus pea pesto
with 2020 Diora Rose of Pinot Noir, Monterey, California
1st course
Red Snapper and Ahi tuna crudo, cucumber, avocado, Asian pear, radish, strawberry
with 2018 Maggyhawk “Edmeades Vineyard” White Pinot Noir, Anderson Valley, California
2nd course
Kurobuta pork tenderloin, charred ramps and parmesan, spring pea puree, purple cauliflower
with 2018 Escarpment “Te Rehua Vineyard” Pinot Noir, Martinborough, New Zealand
3rd course
Dijon maple HiddenFjord Salmon, sweet potato and fig latke, grilled artichokes, charmolla
with 2015 Angela Pinot Noir, Yamhill-Carlton, Oregon
4th course
Cervena elk medallion, duck fat smashed marble potatoes, Bulleit Bourbon & smoked morel sauce, compressed carrots and parsnips
with 2018 En Route by Far Niente Pinot Noir, Russian River Valley, California
5th course
Blacksticks Bleu, Taleggio, Cahill’s Porter Cheddar, rose poached pear, honeycomb, and Marcona almond brittle
with 2015 Maison Champy Volnay, Burgundy, France