Wine Wednesday: Wine Club at Ella’s Restaurant

My blog each Wednesday discusses the wine offerings of Arkansas from individual vineyards, wines, festivals, wine-infused events and more.


Jill M. Rohrbach
jillsjourneys@gmail.com
Ella's Restaurant If you’re in the Fayetteville area, consider joining the Wine Club at Ella’s Restaurant. Ella’s is an historic hotel and restaurant located on the University of Arkansas campus. It once served as a women’s dormitory and the building was named for Miss Ella Howison Carnall, associate professor of English at the University from 1891 – 1894.

Today it is a popular restaurant in this college town. The Wine Club at Ella’s meets the third Monday of every month at 7 p.m.

“We love to enjoy wines from all over the world, in a casual environment, and take the mystery out of pairing and ordering wine by learning from some of the area’s most educated wine professionals. Enjoy a different region every month by joining the club as well as discounts on future visits to the restaurant. Join our group now for more details,” reads the Wine Club Website.

Discounts are available with six-month memberships. Check out their Website – Meetup.com/Ellas-Restaurant-Wine-Club/ – to see club members and discussions. If you want more information, call Brad Schmitt at 479-582-0400, ext. 6 or e-mail fayettevillewine@gmail.com.

There is no Wine Club in May, due to the Wine Dinner Ella’s Restaurant is offering that same week.

Montinore Wine Dinner with Wine Maker Rudy Marchesi
Thursday May 27, 2010 6:00p.m.
$65.00 per person

Cocktail Reception
Imported Cheeses and Meats
Montinore Borealis

6:45 p.m. Dinner is Served
First Course
Mixed Field Greens tossed in a light Miso Vinaigrette with fresh Kiwi, Strawberries, Caramelized Shallots, and Julienne Wonton Crisps
Montinore Pinot Gris

Second Course
Three-Seed Encrusted Ahi Tuna over Sesame Grilled Baby Bok Choy in a Cashew-Soy Reduction with Sweet Chile Sauce
Montinore Estate Reserve Pinot Noir

Third Course
Blood Orange Champagne Shooter

Fourth Course
Crispy Seared Center Cut, Frenched Pork Chop with a Fresh Apple and Brandy Glaze Served over Rich Wild Mushroom Risotto
Montinore Parson’s Ridge Pinot Noir

Fifth Course
Spiced Asian Pear and Almond Frangipane Tart in a Delicate White Wine Pastry Topped with Creme Fraiche and a Ginger Infused Honey Drizzle
Montinore Late Harvest Reisling

Posted in Food and Drink

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