Elaine Honig Returns To Boston For Excelsior Tasting Dinner

EXCELSIOR
The Heritage on The Garden
272 Boylston Street
Boston, MA 02116
617.426.7878
www.excelsiorrestaurant.com



FOR IMMEDIATE RELEASE


EXCELSIOR's DAN O'BRIEN WELCOMES
ELAINE HONIG OF HONIG WINERY
BACK TO BOSTON
FOR A VERY SPECIAL ONE NIGHT TASTING DINNER

*July 17th Wine Dinner Celebrating Honig's Rare Back Vintages

Boston, MA....Dan O'Brien, Wine Director, Excelsior, welcomes Elaine Honig of Honig Winery to the restaurant on July 17th at 6:30pm for a very special tasting dinner and reception in Excelsior's private dining room. Dinner prepared by Executive Chef Eric Brennan will include tastings of Honig's entire portfolio, including rare back vintages and exclusive dessert wine bottlings. The reception and four course dinner is $150.00 per person, not including tax and gratuity.

ABOUT HONIG
In 1964, Louis Honig purchased a 68 acre ranch in the heart of the Napa Valley and planted it with Sauvignon Blanc and Cabernet Sauvignon grapes. For the next few years, Louis sold the grapes to neighboring wineries with the dream of retiring one day from his San Francisco advertising business and making wine from his vineyard. Before he could realize that dream, Louis passed away, leaving the estate to his children and grandchildren. In 1981, as a tribute to his legacy, the family rallied together to produce several hundred cases of Louis Honig Sauvignon Blanc in the vineyard's old tractor barn. The wine won a Gold Medal at the Orange County Fair, and thus the winery was born.


ABOUT ELAINE HONIG
Elaine Honig, Louis' grand-daughter, is Creative Director of Honig Vineyard and Winery. This is a special visit back to Boston, as she worked here in real estate development after graduating from Tufts University in 1985. An environmental activist, Elaine works to protect and preserve the land in the Napa Valley. She also is the creator of Wine, Women and Shoes, a national wine education program which raises money for women's charities throughout the country.


THE MENU, JULY 17th

Reception & Passed Hors d'oeuvres
Hawaiian Nairagi Tartare dressed w/ Yuzu & Junmai Ginjo Sake
Taylor Bay Scallop Ceviche, Texas Ruby Red Grapefruit, Avocado
Alaskan King Crab, "Liquid Corn on the Cob" Sabayon
Honig, Sauvignon Blanc, Napa Valley 2006

Dinner
Kumamoto Oyster, Saffron Blanched Lobster Carpaccio,
Blue Fin Tuna Sashimi, California Estate Osetra Caviar
Honig, Sauvignon Blanc, Rutherford 2005

Wood Oven Roasted California Squab
Spiced Blackberry Lacquer, Smoked Pigeon Confit & Sweet Potato Pierogi
Honig, Cabernet Sauvignon, Napa Valley 2004

Char-Grilled 'All Natural' Buffalo Ribeye,
Toasted Capellini 'Carbonara', Custard, Foraged Mushrooms Cabernet Demi-Glace
Honig, Stagecoach Vineyard, Cabernet Sauvignon, Napa Valley 2001
Honig, Bartolucci Vineyard, Cabernet Sauvignon, Spring Mountain 2003

Tower of Sweet Endings
Vanilla Bean Angel Food Cake, Roasted Apricot
Ricotta Cheesecake, Candied Meyer Lemon
Strawberry Pound Cake, Poppy Seed Ice Cream
Grilled 'Honeyed' White Nectarine
Mini Rhubarb Raspberry Tart
Honig, Late Harvest, Sauvignon Blanc, Napa 2005

Dan O'Brien, Wine Director
Eric Brennan, Executive Chef
Molly Hanson, Pastry Chef


Reservations Required.
617.426.7878.


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