BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P3D
REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20190214T003000Z
DTEND:20190214T023000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Fleming's Steakhouse & Wine Bar Huneeus Family Wine Dinner
DESCRIPTION:Huneeus Family Wine Dinner\n			\n		\n		\n			 \n		\n		\n			\n			 \n			\n		\n		\n			 \n		\n		\n			\n			Join us at Fleming's Metairie for a special dinner featuring five extraordinary wine from Huneeus Vintners. This one-night-only event includes a perfectly prepared five course menu\, expertly curated by Chef Partner Billie Chaney. Tables are limited\, so please reserve yours today.\n\n			\n\n			Wednesday\, February 13\, 2019 6:30 PM To 8:30 PM\n\n			125 per Guest*\n			\n		\n		\n			 \n		\n		\n			\n			CALL 504-799-0335 TO RESERVE\n			\n		\n		\n			 \n		\n		\n			\n			 \n			\n		\n		\n			 \n		\n		\n			\n			First Course\n\n			Scallop Ceviche \n\n			grapefruit\, citrus vinaigrette\, jalapeno \n\n			ILLUMINATION by QUINTESSA\, Sauvignon Blanc North Coast\, 2015 \n\n			\n\n			Second Course\n\n			Vegetable Consume \n\n			carrots\, bell pepper\, onions \n\n			FLOWERS\, Pinot Noir Sonoma Coast\, 2016 \n\n			\n\n			Third Course\n\n			Veal Saltimbocca \n\n			braised veal\, prosciutto\, polenta \n\n			FAUST\, Cabernet Sauvignon Napa Valley\, 2016 \n\n			\n\n			Main Course\n\n			Seafood Paella \n\n			shrimp\, scallops\, muscles \n\n			LEVAIATHAN\, Red Blend California\, 2016\n\n			\n\n			Dessert\n\n			Chocolate Torte \n\n			raspberry puree \n\n			QUINTESSA\, Red Blend Rutherford Napa Valley\, 2013
X-ALT-DESC;FMTTYPE=text/html:<table border="0" cellpadding="0" cellspacing="0" id="headline_cta" style="color:rgb(33\, 33\, 33)\; font-family:wf_segoe-ui_normal\,segoe ui\,segoe wp\,tahoma\,arial\,sans-serif\,serif\,emojifont\; font-size:medium\; width:360pt">\n	<tbody>\n		<tr>\n			<td>\n			<p><span style="color:rgb(165\, 0\, 52)\; font-size:31pt">Huneeus Family Wine Dinner</span></p>\n			</td>\n		</tr>\n		<tr>\n			<td style="height:15pt">&nbsp\;</td>\n		</tr>\n		<tr>\n			<td style="background-color:rgb(145\, 0\, 46)\; height:0.75pt">\n			<p><span style="font-size:1pt">&nbsp\;</span></p>\n			</td>\n		</tr>\n		<tr>\n			<td style="height:15pt">&nbsp\;</td>\n		</tr>\n		<tr>\n			<td>\n			<p><span style="color:rgb(131\, 120\, 111)\; font-family:helvetica\,sans-serif\,serif\,emojifont\; font-size:10pt">Join us at Fleming&#39\;s Metairie for a special dinner featuring five extraordinary wine from Huneeus Vintners. This one-night-only event includes a perfectly prepared five course menu\, expertly curated by Chef Partner Billie Chaney. Tables are limited\, so please reserve yours today.<br />\n			<br />\n			<strong>Wednesday\, February 13\, 2019 6:30 PM To 8:30 PM</strong><br />\n			<strong><strong>125 per Guest*</strong></strong></span></p>\n			</td>\n		</tr>\n		<tr>\n			<td style="height:15pt">&nbsp\;</td>\n		</tr>\n		<tr>\n			<td>\n			<p><strong><span style="color:rgb(165\, 0\, 52)\; font-family:helvetica\,sans-serif\,serif\,emojifont\; font-size:11.5pt">CALL 504-799-0335 TO RESERVE</span></strong></p>\n			</td>\n		</tr>\n		<tr>\n			<td style="height:15pt">&nbsp\;</td>\n		</tr>\n		<tr>\n			<td style="background-color:rgb(145\, 0\, 46)\; height:0.75pt">\n			<p><span style="font-size:1pt">&nbsp\;</span></p>\n			</td>\n		</tr>\n		<tr>\n			<td style="height:15pt">&nbsp\;</td>\n		</tr>\n		<tr>\n			<td>\n			<p><strong><span style="color:rgb(165\, 0\, 52)\; font-size:11.5pt">First Course</span></strong><br />\n			<span style="color:rgb(131\, 120\, 111)\; font-family:helvetica\,sans-serif\,serif\,emojifont\; font-size:10pt">Scallop Ceviche&nbsp\;<br />\n			<em>grapefruit\, citrus vinaigrette\, jalapeno&nbsp\;</em><br />\n			ILLUMINATION by QUINTESSA\, Sauvignon Blanc North Coast\, 2015&nbsp\;</span><br />\n			<br />\n			<strong><span style="color:rgb(165\, 0\, 52)\; font-size:11.5pt">Second Course</span></strong><br />\n			<span style="color:rgb(131\, 120\, 111)\; font-family:helvetica\,sans-serif\,serif\,emojifont\; font-size:10pt">Vegetable Consume&nbsp\;<br />\n			<em>carrots\, bell pepper\, onions&nbsp\;</em><br />\n			FLOWERS\, Pinot Noir Sonoma Coast\, 2016&nbsp\;</span><br />\n			<br />\n			<strong><span style="color:rgb(165\, 0\, 52)\; font-size:11.5pt">Third Course</span></strong><br />\n			<span style="color:rgb(131\, 120\, 111)\; font-family:helvetica\,sans-serif\,serif\,emojifont\; font-size:10pt">Veal Saltimbocca&nbsp\;<br />\n			<em>braised veal\, prosciutto\, polenta&nbsp\;</em><br />\n			FAUST\, Cabernet Sauvignon Napa Valley\, 2016&nbsp\;</span><br />\n			<br />\n			<strong><span style="color:rgb(165\, 0\, 52)\; font-size:11.5pt">Main Course</span></strong><br />\n			<span style="color:rgb(131\, 120\, 111)\; font-family:helvetica\,sans-serif\,serif\,emojifont\; font-size:10pt">Seafood Paella&nbsp\;<br />\n			<em>shrimp\, scallops\, muscles&nbsp\;</em><br />\n			LEVAIATHAN\, Red Blend California\, 2016</span><br />\n			<br />\n			<strong><span style="color:rgb(165\, 0\, 52)\; font-size:11.5pt">Dessert</span></strong><br />\n			<span style="color:rgb(131\, 120\, 111)\; font-family:helvetica\,sans-serif\,serif\,emojifont\; font-size:10pt">Chocolate Torte&nbsp\;<br />\n			<em>raspberry puree&nbsp\;</em><br />\n			QUINTESSA\, Red Blend Rutherford Napa Valley\, 2013</span></p>\n			</td>\n		</tr>\n	</tbody>\n</table>\n
LOCATION:Fleming's Steakhouse & Wine Bar 3064 N Causeway Blvd Metairie\, LA 70002
UID:e.48.21933
SEQUENCE:3
DTSTAMP:20260408T080655Z
URL:https://public.jeffersonchamber.org/events/details/fleming-s-steakhouse-wine-bar-huneeus-family-wine-dinner-21933
END:VEVENT

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