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BEGIN:VEVENT
DTSTART:20190622T010000Z
DTEND:20190622T040000Z
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SUMMARY:Cass Surf & Turf Winemaker Dinner
DESCRIPTION:Cass Surf & Turf Winemaker Dinner\n\nFriday\, June 21st\; 6-9pm\n\n$110pp/$88wc\n\nJoin Bryan Cass & Ted Plemons for a kick off to Summer with a Surf & Turf dinner that celebrates what we love about the Central Coast   sunshine\, waves\, good food & great wine!\n\nChef has created a special menu that features local seafood and our Cass estate-raised beef. Menu & tickets available\n\n\n\n\nMENU\n\nAppetizer\n\nPaired with Cass Oasis Ros \n\nFirecracker Shrimp\n\nSauteed pink shrimp tossed in a firecracker chili sauce on a cucumber blade with avocado cr me\n\nBeef Cheek Bahn Mi\n\nSlow braised and shredded Cass Estate beef cheeks is a sweet Asian style sauce on a warm French roll with a sriracha mayo\, cucumber\, carrots\, and cilantro\n\nVegetarian Lettuce Cups\n\nA blend of mushrooms\, bamboo shoots\, and water chestnuts in a Chinese inspired sauce served on endive blade\n\nFirst Course\n\nPaired with Cass Viognier\n\nGlass Noodle Wakame Salad\n\nGlass noodles and wakame tossed in a sweet soy vinaigrette topped with chopped green onions micro cilantro and chopped peanuts\n\nSecond Course\n\nPaired with Cass Backbone Syrah\n\nJapanese Oscar\n\nTeriyaki glazed Manhattan cut New York Topped with a Tempura battered soft-shelled crab served over coconut rice with grilled bok choy \n\nThird Course\n\nPaired with Cass Late Harvest Roussanne\n\nCoconut Tapioca with Mango lime Chutney\n\nLayers of sweet mango and lime chutney with creamy layers of coconut tapioca layered between
X-ALT-DESC;FMTTYPE=text/html:<p><strong>Cass Surf &amp\; Turf Winemaker Dinner<br />\nFriday\, June 21st\; 6-9pm<br />\n$110pp/$88wc</strong></p>\n\n<p><strong>Join Bryan Cass &amp\; Ted Plemons for a kick off to Summer with a Surf &amp\; Turf dinner that celebrates what we love about the Central Coast &ndash\; sunshine\, waves\, good food &amp\; great wine!</strong></p>\n\n<p><strong>Chef has created a special menu that features local seafood and our Cass estate-raised beef. <a href="http://www.casswines.com/product/2019-Surf-N-Turf-Dinner">Menu &amp\; tickets available</a></strong></p>\n\n<hr />\n<p><br />\n<strong>MENU</strong></p>\n\n<p><strong>Appetizer<br />\nPaired with Cass Oasis Ros&eacute\;</strong></p>\n\n<p>Firecracker Shrimp<br />\n<em>Sauteed pink shrimp tossed in a firecracker chili sauce on a cucumber blade with avocado cr&egrave\;me</em></p>\n\n<p>Beef Cheek Bahn Mi<br />\n<em>Slow braised and shredded Cass Estate beef cheeks is a sweet Asian style sauce on a warm French roll with a sriracha mayo\, cucumber\, carrots\, and cilantro</em></p>\n\n<p>Vegetarian Lettuce Cups<br />\n<em>A blend of mushrooms\, bamboo shoots\, and water chestnuts in a Chinese inspired sauce served on endive blade</em></p>\n\n<p><strong>First Course<br />\nPaired with Cass Viognier</strong></p>\n\n<p>Glass Noodle Wakame Salad<br />\n<em>Glass noodles and wakame tossed in a sweet soy vinaigrette topped with chopped green onions micro cilantro and chopped peanuts</em></p>\n\n<p><strong>Second Course<br />\nPaired with Cass Backbone Syrah</strong></p>\n\n<p>Japanese Oscar<br />\n<em>Teriyaki glazed Manhattan cut New York Topped with a Tempura battered soft-shelled crab served over coconut rice with grilled bok choy&nbsp\;</em></p>\n\n<p><strong>Third Course<br />\nPaired with Cass Late Harvest Roussanne</strong></p>\n\n<p>Coconut Tapioca with Mango lime Chutney<br />\n<em>Layers of sweet mango and lime chutney with creamy layers of coconut tapioca layered between</em></p>\n
LOCATION:Cass Winery 7350 Linne Road Paso Robles\, CA 93446
UID:e.2488.10217
SEQUENCE:3
DTSTAMP:20260418T180832Z
URL:https://pasorobleschamber-gzcms.preview.gochambermaster.com/events/details/cass-surf-turf-winemaker-dinner-10217
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