PAN PACIFIC SAN FRANCISCO TEAMS UP WITH WENTE VINEYARDS TO OFFER A SPECIAL PACKAGE

Pan Pacific San Francisco has just announced plans to host a winemaker dinner with Wente Vineyards President Carolyn Wente and Chef Kimball Jones on Sunday, February 29, 2004 at 7:00 p.m. As inspiration for this special dinner, Pan Pacific Executive Chef Tom Donnelly selected several items from Wente’s and Jones’ recently released cookbook The Casual Vineyard Table, please see attached menu for details. Priced at only $109 per person, the meal will include a four-course dinner, paired with Wente Vineyards wines as well as an autographed copy of the cookbook and valet parking.

In addition to this extraordinary opportunity to meet the principals of Wente Vineyards, Pan Pacific San Francisco is also offering an overnight room package for the evenings of Saturday, February 28 and Sunday, February 29. Priced at only $189, the package includes one-night accommodations in a superior room, a bottle of Wente wine and overnight parking. Upgrades and additional nights are available for a surcharge.

Pan Pacific San Francisco is conveniently located on Post Street, only one block from the city’s shopping mecca Union Square and within walking distance to the cable cars, Chinatown and theater district. The hotel’s signature services and amenities include 24-hour personal valet service; complimentary luxury car service; fitness center; 24-hour in-room dining; fine dining in PACIFIC; luxury locker service; pillow preference program; laundry/valet service; and complimentary shoe shine.
To make reservations or for more information about Pan Pacific San Francisco’s Wente Vineyards Winemaker Dinner or the Wente Vineyards Winemaker Package, please call (415) 771-8600 or (800) 533-6465 or log on to www.panpacific.com Special rates are based on availability.

WENTE VINEYARDS WINE DINNER
at PAN PACIFIC SAN FRANCISCO

~ Passed Hors Deourves ~
Dungeness Crab and Meyer Lemon Phyllo Triangles
Wild Mushroom and Sweet Potato Tarts
Crab Quesadillas with Jicama, Avocado, and Tomato Salsa
Portebello Mushroom Crostinis with Roast Peppers, Fennel, and Lime Aioli
Sauvignon Blanc, Livermore Valley, 2002
Brut Reserve, Arroyo Seco, NV

~ First Course ~
Autumn Vegetable Risotto with White Truffle Oil
Crane Ridge Reserve Merlot, Livermore Valley, 2001

~ Second Course ~
Grilled Herb Marinated Artichokes with Micro Arugala and Spiced MayonnaiseRiva Ranch Reserve Chardonnay, Arroyo Seco, 2002

~ EntrГ©e ~
Potato Crusted Sea Bass with Porcini and Yukon Gold Potato Gratin Pomegranate Sauce
Or
Chicken Saltimbocca
Classic Preparation with Fulton Valley Boneless Chicken Breasts
Reliz Creek Reserve Pinot Noir, Arroyo Seco, 2001

December 29, 2003   Posted in: United States NorthWest