Remington's next cigar dinner is coming up on Tuesday, February 11, and promises a night of fantastic food, wine and cigars.
Chef Jason Burlew and his team have crafted a five course meal for the event, starting with a shrimp etoufee appetizer, a classic Louisiana stew of shrimp over rice. It will be paired with Hahn Winery's GSM Red Wine Blend from the Central Coast of California. A salad of crisp romaine hearts with maple walnuts, seared apples and bleu cheese dressing with a brown sugar vinaigrette follows, with an intermezzo of strawberry served to get your palate ready for the entree.
The main course is a macadamia nut crusted fillet of halibut, served with a shallot and mustard vin blanc, with steamed asparagus and fresh lemon accompanying the dish. Hahn Estates' Meritage, also from the Central Coast will be poured as a pairing to the entree.
The meal closed out with a warm strawberry rhubarb cobbler with vanilla bean gelato for dessert, paired with Blandy's Rainwater from Madeira.
On the cigar side, Oliva cigars will be the choice of the evening, with Paula Martin of Churchill's Fine Cigars and Nick Zaglifa of Oliva Cigar Co. on hand to present your sticks. They will be joined by Greg Wynne of Southen Wine & Spirits who will discuss the evening's wines.
The dinner starts with a reception from 6:30 - 7 pm, and dinner service starting immediately after.
The event costs $125 per person, and reservations can be made by calling Remington's at 480-951-5101.
Remington's is located at the Scottsdale Plaza Resort, just behind the fountain, at 7200 N. Scottsdale Road at Indian Bend.
The series has three more dates before pausing for the summer: March 11, April 8 and the season finale on May 13.