Wine Dinner 2019

The Henry Schuerman Commemorative Wine Dinner

Friday, June 21, 2019

at the Page Springs Cellars Vineyard Deck

5 talented chefs and 5 local wineries

Net Proceeds go to the Arizona Culinary Institute Student Scholarship Fund

2019 Dinner is SOLD OUT!

 This innovative wine dinner commemorates the late, great Henry Schuerman.  Originally a baker by trade, Henry was the first pioneer in the greater Verde Valley to commercially cultivate grapes and make them into wine (believed to be Red Zinfandel).  In addition to producing the Schuerman “Red Rock” wine, he also sold tens of thousands of pounds of grapes to immigrant families in the area for their own traditional winemaking.  Henry was literally the father and founder of winemaking in our great valley and his name shall live on in this annual feast held in his honor.

This wine pairing menu will be inspired by the authentic recipes being served in the Schuerman’s pre-prohibition household!

UPDATE: 2019 Dinner is SOLD OUT

Join us for a spectacular night featuring 5 Celebrity Chefs, 5 Local Wineries and an amazing presentation by Henry Schuerman’s decedents.

We have discovered a copy of Henry Schuerman’s cookbook and all chefs will be pulling their inspiration from the authentic recipes being served in the Schuerman’s pre-prohibition household!

Net Proceeds go to the Arizona Culinary Institute Student Scholarship Fund. We will only have seating for 100 people so book early because this will sell out quickly.

$95 for early advance purchase (April 13 to May 11)

$105 presale (May 12 to June 20)

$115 for Day Of (June 21)

The 2019 Scheurman Dinner Menu

Commemorative Henry Scheurman Dinner
Inspired by the 1887 Publishing of the White House Cook Book

Standing Reception

duck rillettes on house-baked baguette – wine – SWC Viognier ML+  
salmon-cream cheese mousse tarts – wine – SWC Roughrider Rosé
chilled cantaloupe soup with prosciutto – wine – SWC Malvasia
Arizona Culinary Institute house-pickled vegetables
all wines from the Yavapai College Southwest Wine Center

Salad

smoked trout, watercress, arugula, cucumber, radish, pickled onion & beet, grapefruit, yogurt-citrus dressing
wine – Burning Tree Cellars Trademarked Chardonnay

Hearty Soup

white wine “coq au vin” chicken leg & thigh, baby carrots
kale, celery, garlic with house-baked sopping bread
wine – Arizona Stronghold Vineyards Nachise

Core

seared lamb, dried-cherry red-wine demi-glace,
roasted fingerling potatoes with tarragon, succotash
wine – Oddity Wine Collective Minotaur Mourvédre

Dessert Medley

peach crumble bar
whiskey pecan tart
salted caramel apple trifle
wine – Page Springs Cellars Slide Rock Apple Wine

Breads

rye and ciabatta with fermented butter

We are working on this year’s collaboration with the area’s finest talent.

2019 Winemakers

Eric Glomski Page Springs Cellars
Matt Raica – Arizona Stronghold Vineyards
Corey Turnbull – Burning Tree Cellars
Bree Nation – The Oddity Wine Collective
Michael Pierce – Yavapai College

2019 Chefs

All chefs will be current staff and Alumni of the Arizona Culinary Institute in Scottsdale

Changes may occur in the menu due to seasonal availability of ingredients and final meetings with Chefs & Winemakers.

No menu substitutions. No vegetarian, vegan or gluten free options available.