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Tierra Sur Scotch & Cigar Dinner 2012

Tierra Sur at Herzog Wine Cellars

Monday, October 29, 2012 from 7:00 PM to 10:00 PM (PDT)

Oxnard, CA

Tierra Sur Scotch & Cigar Dinner 2012

Ticket Information

Ticket Type Sales End Price Fee Quantity
ADMISSION: Tierra Sur Scotch & Cigar Dinner 2012 Ended $150.00 $0.00

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Event Details

 

 

Tierra Sur Scotch & Cigar Dinner 2012


 
First Course

Tobacco Smoked Salmon with Apple and Celery Root

Paired with Tomintoul 16 year Scotch


Second Course

Charcuterie trio:
Duck and Veal Sausage
Pastrami Short Rib Sandwich with Corned Beef Veal Tongue
Sweetbread Nugget

Paired with Tomintoul Peaty Tang Scotch


Third Course

Bison steak with Chanterelle Mushrooms and Huckleberry Sauce

Paired with Tomintoul 31 year Scotch


After Dinner Reception

Hand Rolled Cigars
With Chocolate Truffles, Chocolate Covered Cherries, Dried Fruit and Nuts

Paired with Tomintoul 14 year Portwood Finish Scotch

 

*Price includes tax, gratuity, food, drink and spirits. This is a kosher event.

 

 

Have questions about Tierra Sur Scotch & Cigar Dinner 2012? Contact Tierra Sur at Herzog Wine Cellars

When & Where



Tierra Sur at Herzog Wine Cellars
3201 Camino Del Sol
Oxnard, CA 93030

Monday, October 29, 2012 from 7:00 PM to 10:00 PM (PDT)


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Organizer

Tierra Sur at Herzog Wine Cellars

Situated inside Herzog Wine Cellars, Tierra Sur contin­ues to receive national recognition as one of the finest restaurants in Southern California. Head Chef Gabriel Garcia and his team bring bold and exciting ideas to life–while using only seasonal ingredients, sourced fresh from local farm­ers. Year over year, Tierra Sur has received the highest ZAGAT ratings in Ventura County, and in the 2014 ZAGAT – the highest ratings in a 40 mile radius! Modern and inspired New American fare, and the ambiance of dining inside of the area’s largest winery delight guests of this truly one of a kind, farm to table concept.

“For me, cooking is an expression of the relationship that I have with the growers, with my team and with the people who enjoy our food. I want to honor all of the hard work that it takes to grow and produce these ingredients; I want to reflect that care and dedication in the effort that my team and I put into each dish. Our guests have chosen to make special memories in our restaurant and in each bite – we want to capture the honor that it brings us. It is a hand-to-hand relationship, from the farmers, to our restaurant, to our guests. It puts an emotion into the food – a passion that our guests can taste.” - Head Chef, Gabriel Garcia

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