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BEGIN:VEVENT
DTSTART:20261118T233000Z
DTEND:20261119T010000Z
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SUMMARY:French Fall Feast Wine Dinner at Palette Bistro
DESCRIPTION:French Fall Feast Wine Dinner\n\nWednesday\, November 18 | 6:30pm\n\nOoh l  l ! Celebrate the season with Palette Bistro's French Fall Feast Wine Dinner! Indulge in a six-course culinary experience showcasing seasonal flavors and French-inspired delicacies\, expertly prepared by Chef de Cuisine Paul Lefevere. The menu features Toast Point\, Mussels\, Rabbit Fricassee\, Grilled Root Vegetables\, NY Strip Au Poivre and Vanilla Pot de Cr me for a sweet finish.\n\nSpecial guest Carrie Silveri of Woodberry Wines and Wineguys Wine Director Richard Dinon will guide guests through each thoughtfully selected French wine pairing\, including a first-course wine cocktail\, for an unforgettable evening of food\, wine and French-inspired indulgence.\n\nSix Courses | Six Pairings\n\n$90/per person (plus tax & gratuity)\n\nReservations Required: 231.348.3321\n\nI\n\nToast Point\n\nch vre\, orange marmalade\n\nChateau d'Orignac Pineau de Charente Cocktail\n\nII\n\nMussels\n\nbaked apple pur e\, fennel\, lemon\, pineau de charente\n\n2025 Domaine Seguinot Bordet Chablis\n\n III\n\nRabbit Fricassee\n\nbacon\, garlic\, mushrooms\, thyme\, parsley\, brown butter rutabagas\, dijon aioli\n\n2024 Domaine de L'Espigouette Rasteau\n\nIV\n\nGrilled Root Vegetables\n\nmarinated beets and onions\n\npomegranate seeds\, pecorino toscano\n\n2025 Couly Dutheil Ren  Couly Ros \n\nV\n\nNY Strip Au Poivre\n\nbordelaise\, acorn squash risotto\n\n2019 Le Dame d'Angludet Margaux\n\nVI\n\nVanilla Pot de Cr me\n\nChateau d'Orignac Pineau de Charente
X-ALT-DESC;FMTTYPE=text/html:<div>\n<p>French Fall Feast Wine Dinner<br />\nWednesday\, November 18 | 6:30pm</p>\n\n<p>Ooh l&agrave\; l&agrave\;! Celebrate the season with Palette Bistro&rsquo\;s&nbsp\;<strong>French Fall Feast Wine Dinner!</strong>&nbsp\;Indulge in a six-course culinary experience showcasing seasonal flavors and French-inspired delicacies\, expertly prepared by Chef de Cuisine Paul Lefevere. The menu features Toast Point\, Mussels\, Rabbit Fricassee\, Grilled Root Vegetables\, NY Strip Au Poivre and Vanilla Pot de Cr&egrave\;me for a sweet finish.</p>\n\n<p>Special guest Carrie Silveri of Woodberry Wines and Wineguys Wine Director Richard Dinon will guide guests through each thoughtfully selected French wine pairing\, including a first-course wine cocktail\, for an unforgettable evening of food\, wine and French-inspired indulgence.</p>\n\n<p>Six Courses | Six Pairings</p>\n\n<p>$90/per person (plus tax &amp\; gratuity)<br />\nReservations Required: 231.348.3321</p>\n\n<p>I<br />\nToast Point<br />\nch&egrave\;vre\, orange marmalade<br />\n<em>Chateau d&rsquo\;Orignac Pineau de Charente Cocktail</em></p>\n\n<p>II<br />\nMussels<br />\nbaked apple pur&eacute\;e\, fennel\, lemon\, pineau de charente<br />\n<em>2025 Domaine Seguinot Bordet Chablis</em></p>\n\n<p><em>&nbsp\;</em>III<br />\nRabbit Fricassee<br />\nbacon\, garlic\, mushrooms\, thyme\, parsley\, brown butter rutabagas\, dijon aioli<br />\n<em>2024 Domaine de L&rsquo\;Espigouette Rasteau</em></p>\n\n<p>IV<br />\nGrilled Root Vegetables<br />\nmarinated beets and onions<br />\npomegranate seeds\, pecorino toscano<br />\n<em>2025 Couly Dutheil Ren&eacute\; Couly Ros&eacute\;</em></p>\n\n<p>V<br />\nNY Strip Au Poivre<br />\nbordelaise\, acorn squash risotto<br />\n<em>2019 Le Dame d&rsquo\;Angludet Margaux</em></p>\n\n<p>VI<br />\nVanilla Pot de Cr&egrave\;me<br />\n<em>Chateau d&rsquo\;Orignac Pineau de Charente</em></p>\n</div>\n
LOCATION:Palette Bistro 321 Bay Street Petoskey\, MI 49770
UID:e.1318.43747
SEQUENCE:3
DTSTAMP:20261024T213048Z
URL:https://www.petoskeychamber.com/events/details/french-fall-feast-wine-dinner-at-palette-bistro-43747
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