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DTSTART:20250221T003000Z
DTEND:20250221T023000Z
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SUMMARY:Prisoner of Love Wine Pairing Dinner
DESCRIPTION:THURSDAY\, FEBRUARY 20\, 2025 | 6:30 PM | $60 PER PERSON*\n\n*Excludes tax and gratuity. Time\, price and participation may vary by location.\n\n\nAre you The Prisoner of love\, or are you Unshackled? Find out at our exclusive dinner   with four chef-crafted courses\, each paired with an irresistible wine from The Prisoner\, Unshackled\, Kim Crawford and Meiomi.\n\n \nCOURSE 1\n\nCRISPY BANG ARTICHOKE SALAD\n\nFresh spinach tossed in house-made citrus herb dressing\, topped with goat cheese\, pickled vegetables and crispy artichokes tossed in the one and only Bang sauce you know and love.\n\nKIM CRAWFORD SAUVIGNON BLANC\n\nWith a bouquet of citrus and tropical fruits\, this wine has a vibrant acidity that brightens the flavors of the salad.\n\n \n\nCOURSE 2\n\nSMOKY CRAB AND SHRIMP RISOTTO\n\nSmoky and creamy parmesan risotto\, bacon and vegetables\, topped with sweet lump crab and wood-grilled shrimp.\n\nMEIOMI PINOT NOIR\n\nThe ripe berry notes complement the sweet lump crab while the subtle spice notes enhance the smoky and savory risotto.\n\n\n\n \n\nCOURSE 3\n\nFILET DEL MAR\n\nWood-grilled 7 oz Filet Mignon crowned with roasted shrimp and scallops in a rich\, velvety cream sauce\, served with grilled asparagus.\n\nTHE PRISONER RED BLEND\n\nThe robust profile of this wine is the perfect pairing to the flavors of the wood-grilled filet and creamy seafood topping.\n\n \n\nCOURSE 4\n\nGOOEY BUTTER CAKE\n\nWarm\, gooey butter cake\, topped with chef-crafted red wine caramel sauce\, garnished with cranberries and fresh whipped cream.\n\nUNSHACKLED CABERNET SAUVIGNON\n\nAn extension of The Prisoner\, Unshackled's dark fruit flavors and hint of spice complement the rich and indulgent gooey butter cake.
X-ALT-DESC;FMTTYPE=text/html:<div>THURSDAY\, FEBRUARY 20\, 2025 | 6:30 PM | $60 PER PERSON*</div>\n\n<div>*Excludes tax and gratuity. Time\, price and participation may vary by location.</div>\n<br />\nAre you The Prisoner of love\, or are you Unshackled? Find out at our exclusive dinner &mdash\; with four chef-crafted courses\, each paired with an irresistible wine from The Prisoner\, Unshackled\, Kim Crawford and Meiomi.<br />\n&nbsp\;\n<h2>COURSE 1</h2>\n\n<h3>CRISPY BANG ARTICHOKE SALAD</h3>\n\n<p>Fresh spinach tossed in house-made citrus herb dressing\, topped with goat cheese\, pickled vegetables and crispy artichokes tossed in the one and only Bang sauce you know and love.</p>\n\n<h3>KIM CRAWFORD SAUVIGNON BLANC</h3>\n\n<p>With a bouquet of citrus and tropical fruits\, this wine has a vibrant acidity that brightens the flavors of the salad.<br />\n&nbsp\;</p>\n\n<h2>COURSE 2</h2>\n\n<h3>SMOKY CRAB AND SHRIMP RISOTTO</h3>\n\n<p>Smoky and creamy parmesan risotto\, bacon and vegetables\, topped with sweet lump crab and wood-grilled shrimp.</p>\n\n<h3>MEIOMI PINOT NOIR</h3>\n\n<p>The ripe berry notes complement the sweet lump crab while the subtle spice notes enhance the smoky and savory risotto.<br />\n<br />\n&nbsp\;</p>\n\n<h2>COURSE 3</h2>\n\n<h3>FILET DEL MAR</h3>\n\n<p>Wood-grilled 7 oz Filet Mignon crowned with roasted shrimp and scallops in a rich\, velvety cream sauce\, served with grilled asparagus.</p>\n\n<h3>THE PRISONER RED BLEND</h3>\n\n<p>The robust profile of this wine is the perfect pairing to the flavors of the wood-grilled filet and creamy seafood topping.<br />\n&nbsp\;</p>\n\n<h2>COURSE 4</h2>\n\n<h3>GOOEY BUTTER CAKE</h3>\n\n<p>Warm\, gooey butter cake\, topped with chef-crafted red wine caramel sauce\, garnished with cranberries and fresh whipped cream.</p>\n\n<h3>UNSHACKLED CABERNET SAUVIGNON</h3>\n\n<p>An extension of The Prisoner\, Unshackled&rsquo\;s dark fruit flavors and hint of spice complement the rich and indulgent gooey butter cake.</p>\n
LOCATION:7020 EastChase Parkway Montgomery\, AL 36117 Special Event
UID:e.3128.12202
SEQUENCE:3
DTSTAMP:20260809T075728Z
URL:https://www.montgomerychamber.com/events/details/prisoner-of-love-wine-pairing-dinner-12202
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