Entertaining with Style

2012 Event

Mockingbird Station

Northeast corner of Mockingbird Lane & Central (I-75) [Map]
Registration inside the Angelika Film Center - Dallas [Map]
11:00 a.m. - 6:00 p.m.
Dress: Smart Casual - Free Surface Parking
$25 per person
$15 added cost to guarantee a place in each Seminar and Happy Hour*

Dedicated to the celebration of entertaining at home, complete with do-it-yourself demos from local talented chefs and wine experts. Admission to Entertaining with Style includes a collectable wineglass and admission to an exciting lineup of chef demos focusing on food and wine pairings. This is a great opportunity to see them in action, sample their creations, and enjoy a perfect wine pairing.

$25 admission to Entertaining with Style also includes first-come first-served seating at any of our educational seminars and happy hour. There is limited space, so if you do prefer a guaranteed spot, upgrade with the additional $15 reserve seating fee per each Seminar and Happy Hour. Check in & pick up your bracelet and collectable wine glass at the Angelika Film Center.

Chef Demo Schedule

11:15 p.m. – Noon
Kay Agnew, Chef-Owner, Margaux’s Bridge Bistro
Mango Salsa & Prosciutto Crostini
Crawfish Remoulade Crostini
Vision Cellars Santa Lucia Highlands, Las Alturas Vineyard, Pinot Noir 2009
Presented by Mac McDonald, Owner/Winemaker, Vision Cellars

12:15 p.m. – 1:00 p.m.
David Trubenbach, Chef, Asador
Smoked Duck Confit, Raspberry Grand Marnier Jam,
Cabbage, Toasted Almonds on a Crispy Tortilla Chip
King Estate Winery, Signature Collection, Oregon Pinot Noir 2010
Presented by Shelli Shepherd, King Estate Winery

1:15 p.m. - 2:00 p.m.
Tre Wilcox, Executive Chef, Marquee Bar & Grill
Tuna Tartare with Spicy Avocado Puree, Radish
Ginger Yuzu Vinaigrette
Mantra, Napa Valley Sauvignon Blanc 2010
Presented by Mike Kuimelis, Winemaker

2:15 p.m. - 3:00 p.m.
Rick Griggs, Executive Pastry Chef, Abacus
Dark Chocolate-Chili Pepper Panna Cotta
Starbucks Reserve Organic Galápagos San Cristóbal
Presented by Starbucks Coffee Master

3:15 p.m. – 4:00 p.m.
Marco Lopez, Executive Chef, Hacienda on Henderson
Callo de Hacha (Seared Scallop) con Pico de Pinata
Lime Cilantro Vinaigrette
Pewsey Vale, Eden Valley, Individual Vineyard Dry Riesling, 2011
Presented by David Maib, Negociants USA

4:15 p.m. – 5:00 p.m.
Ian Tate, Executive Chef, Nova
Crab Claw with Chorizo, Smoked Broth and Herb Grilled Bread
Tapena Rose, Tierra de Castilla, Spain 2011
Presented by Todd Holder, Freixenet USA

Tickets are non-refundable or exchangeable. You must be at least 21 years of age or older to purchase tickets. No one under 21 including infants or strollers allowed at any event. Programs are subject to change.