Rosen Centre’s New “Vine and Dine” Wine Dinner Series
Celebrates Award-Winning Cuisine and International Wines
The Best of Australian Wines Introduced in Series Launch
For more information, contact:
Mary Deatrick
(407) 332-5212 | mary@deatrickpr.com
The pleasing pairings for “Savor for the Flavor of Australia” begin upon entering — guests are welcomed with a refreshing glass of "Pink" by Yellowglen to cleanse the palate for a night of exquisite culinary creations led by new Executive Chef Michael Rumplik and Specialty Restaurant Chef Fred Vlachos, including:
The first dinner of the series is “Savor the Flavor of Australia,” Friday, April 27 at 7:00 pm in the hotel's Everglades restaurant private dining room. The event features an evening of the best wines from Down Under, with renowned Vintners, Penfolds, Rosemont and Devil’s Lair. Additional "Rosen Centre Vine and Dine" dates in the series are June 22, August 24, and October 26. Each will feature a different region and an array of wines with a five-course, prix fixe menu. The dinner is $65.00 per person (plus tax & gratuity). Space is limited to 30 diners. For reservations, call 407 996-9840, ext. 3602. For more information, visit www.evergladesrestaurant.com or www.rosencentre.com.
The pleasing pairings for “Savor for the Flavor of Australia” begin upon entering — guests are welcomed with a refreshing glass of "Pink" by Yellowglen to cleanse the palate for a night of exquisite culinary creations led by new Executive Chef Michael Rumplik and Specialty Restaurant Chef Fred Vlachos, including:
Artichoke, Haricot Vert & Yellow Wax Bean Salad with heirloom tomatoes and lemon thyme vinaigrette.
Paired with Penfolds Eden Valley Riesling a bone-dry Riesling style with 100 % natural acidity and clear fruit aromas and flavors.
Seared Medallion of Foie Gras with fig bread pudding and warm blueberry port wine drizzle.
Paired with Rosemount Traminer Riesling a medium dry wine packed with grapey fruit flavors and zesty finish.
Champagne Sorbet
Petite Filet of Beef with Perigueux Sauce with lyonnaise potatoes.
Paired with Penfolds Thomas Hyland Shiraz a vibrant rich red, excellent fruit quality, balance and smooth tannins.
Dover Sole Paupiette with morel vin blanc and warm ratatouille slaw.
Paired with Devil’s Lair’s – The 5th Leg aromas of honeydew melon, guava and gooseberry with a zesty, citrus finish.
Dessert Peach Tart served with "Pink."
Rosen Centre has received Meetings & Conventions’ prestigious Gold Platter Award, which is given to select properties that demonstrate creative and culinary excellence. The hotel recently won additional highly respected industry awards, including the Gold Key Award from Meetings & Conventions, Merit and Distinction Award from Medical Meetings, the Paragon Award from Corporate Meetings and Incentives, the Inner Circle Award from Association Meetings and the Planner’s Choice Award from VNU/Meeting News. Last year, Rosen Centre also received the prestigious Gold Key Award and Gold Platter Award from Meetings & Conventions magazine and the Pinnacle Award from Successful Meetings.
Just minutes away from the Orlando International Airport and the area’s most popular theme parks and attractions, Rosen Centre offers 106,000 square feet of sophisticated meeting space, which includes a 35,000-square-foot Grand Ballroom. Rising 24 stories, Rosen Centre features 1,334 deluxe guest rooms. Amenities include a full-service concierge desk, high-speed Internet access in all guestrooms, off-site airline check-in and a TSA approved remote skycap service that allows guests to receive their airline boarding passes and check their luggage directly from the hotel. Guests of Rosen Centre enjoy six restaurants and lounges, as well as the Body & Sol Spa, a newly renovated fitness center featuring state-of-the-art equipment, a heated tropical pool and lighted tennis courts.
