trEfEtHEn WinE dinnEr
a goldEn
oPPortunity
W
ine lovers will want to join
Vue Grille & Bar on Friday,
January 19, for a truly special oc-
casion as the restaurant presents
the Trefethen Winery Wine Din-
ner, beginning at 6 p.m.
"We'll have the owner, Janet
Trefethen, here with us as the
winery is celebrating its 50th an-
niversary this year," says Director
of Food & Beverage Scott
Winant. "She'll be bring-
ing several wines that
you can't buy from
their selection, includ-
ing wines from 20 years
ago. It's a special event; some-
thing you don't see every day."
Cost is $110 and includes
passed appetizers followed by a
four-course dinner where each
dish is paired with specific wines
chosen by the hostess, including
Trefethen's 2016 Chardonnay
Napa Estate with Herb-Charred
Lobster Medallions and Butter
Braised Rainbow Chard.
Reservations are highly recom-
mended. Call (760) 834-3800.
> C L I C K H E R E T O V I S I T V U E G R I L L E & B A R F O R M E N U S , H O U R S A N D M O R E !
WintEr WondEr
'Wine'derland Tasting Party returns to Vue
T
o be a part of one of the desert's biggest vin-
tage wine events this season, ensure a ticket
to the Winter 'Wine'derland Tasting Party at
Indian Wells Golf Resort's Vue Grille & Bar.
The annual event, taking place on Friday, Febru-
ary 9 from 5-8 p.m., is presented by Southern
Glazer's Wine & Spirits, recognized as the nation's
largest wine and spirits distributor.
Cost is $45 and includes a full buffet dinner.
"We'll have more than 20 different vendors and
over 150 different wines for guests to taste," said Scott
Winant, Director of Food & Beverage at Indian Wells Golf
Resort. "And the buffet dinner is nice because oftentimes when
people go to a wine tasting, it can just be cheese and crackers."
The array of bottlings also will be available for purchase at
prices that guests won't find in wine shops and big box stores.
"People will actually get a better deal than they'll get in the
stores," Winant said.
> clicK HErE to reserve a spot or call (760) 834-
3800 for reservations.
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