The
2008 Grand Vintners
Fundraiser Dinner
Featuring
Silver Oak Cellars
Wednesday
October 29, 2008, 6 to 9PM
The School of Hotel, Restaurant, and Tourism Management (HRTM),
Daniels College of Business, University of Denver 2044 East
Evans Ave, Denver
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Assortment of Passed Canapés
Covides Gran Gesta Cava Brut Reserve, Penedes Spain
Poached and Smoked Salmon Rillette with Spicy Pear Remoulade
Twomey Pinot Noir, 2006 Russian River
Spiced Honey Glazed Roasted Duck Breast, Baby Turnips and
Spinach
Twomey Merlot, 2005 Napa Valley
Braised Beef Short Ribs with Red Wine, Baby Carrot, Parsley
Mashed Potato
Silver Oak Cellars Cabernet Sauvignon, 2004 Alexander
Valley
Assortment of Domestic and Imported Cheese Dry fruit Chutney
and Mâche Salad
Silver Oak Cellars Cabernet Sauvignon, 2004 Alexander
Valley
Guanaja Chocolate Tartlets with Cabernet Sauvignon Sorbet
Blueberry Coulis
Silver Oak Cellars Cabernet Sauvignon, 2003 Napa Valley
The dinner
will be hosted by David Duncan, President
of Silver Oak Cellars. David received his MBA, Finance from
the University of Denver in 1994. 100% of the net proceeds
will benefit the John S. Davies Scholarship Endowment Fund.
100% of
the net proceeds will benefit the
John S Davies Scholarship Endowment Fund.
A family
business since its inception, Silver Oak is dedicated above
all to making exceptional Cabernet Sauvignon.
Raymond
Twomey Duncan first came to the Napa Valley in the late 1960s,
soon realizing the area’s potential. Within a year,
he began purchasing land
throughout the Napa and Alexander Valleys. “You should
never look at vineyard land in the springtime,” he recalls.
“It’s so beautiful you always buy more than you
intend to.”
With the
late Justin Meyer, Ray founded Silver Oak Cellars in 1972
with a single goal: to create a Cabernet Sauvignon that would
be deliciously drinkable upon release, yet worthy of cellaring
for
years to come. Today, Ray and his family continue to carry
that vision forward. Ray’s son Tim began with the company
in 1986 and today serves as Executive Vice President, responsible
for managing sales and marketing strategy. Ray’s son
David serves as the winery’s President, overseeing production
and operations. Together, Tim and David strive to sustain
the tradition of excellence established by Silver Oak’s
founders.
Reserve
your tickets today!
Price: $125 per person
$1,100 Table of 10 (Corporate tables will be recognized) Click
Here to order online (you will be taken to secure web page)
This
event is now SOLD OUT!
Thank you to all supporters!
Meet
the Chef’s!
Bertrand Bouquin,
Executive Chef of the Broadmoor Colorado Springs and Chef
Paul Schutt of The University of Denver’s HRTM
School Photo © 2008 by Christopher J Davies
More
About The Grand Vintners Fundraiser Dinner Silver Oak Cellars
produces some of California's most sought-after Cabernets. Robert
Parker has rated many of Silver Oak's Cabs in the 90's!
This will
be a rare opportunity to taste Silver Oak wines with commentary
by David Duncan.
The HRTM School's Executive Chef Paul Schutt, former Executive
Chef of The Capital Grille and Jax Fish House, will collaborate
with guest chef Bertrand
Bouquin, Executive Chef of the Broadmoor's Penrose Room and
Summit Restaurant to create a spectacular five course-pairing
menu.
Attendees
will also have an opportunity to bid on premium auction items
that include a 3 Liter Magnum of 1994 Silver Oak Cellars Cabernet
Sauvignon,
donated by David Duncan to commemorate the year he graduated
from The University of Denver!
100% of
the net proceeds all revenue generated from this evening will
benefit the John S Davies Scholarship Endowment Fund. In it's
second year,
the John S Davies Scholarship Endowment will directly benefit
students of the HRTM School. In 2007, Cristina N.Mariani-May,
family proprietor of
Banfi Vintners, generously supported our first Grand Vintners
Fundraiser.
www.silveroak.com
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