Wine Dinners at Montage Laguna Beach

Locals or visitors to Southern California are invited to join chefs at Montage Laguna Beach for a five-course paired dinner with Blackbird Vineyards, a lobster boil with ZD Wines on the Studio lawn and a five-course dinner at The Loft with Daou Vineyards, as part of the 2019 Wine and Spirits Series.

Blackbird Vineyards Dinner at Studio
Friday, August 23; reception at 5:30 p.m., dinner at 6:15 p.m.

Studio Chef Benjamin Martinek will be preparing a five-course meal accompanied by Napa Valley’s Blackbird Vineyards. Blackbird, known for its artisanal produced Pomerol-inspired wines at the vineyard, was started by Aubrey Dean Jenkins and Michael James Hastings in 1995. At the reception, the Diver Scallop Tartare and Beet and Burrata Cannoli will be served with Blackbird Arriviste Rosé, and Blackbird Dissonance Sauvignon Blanc will be the wine to go with Poached Dutch White Asparagus with meringue foam and sterlet caviar. At the dinner, a representative from Blackbird Vineyards will be available to interact with guests at and answer questions. $200 per guest, exclusive of tax and gratuity

ZD Wines Lobster Boil on Montage Lawn
Sunday, September 8; reception at 4:30 p.m., dinner at 5:45 p.m.

Guests will sit on long communal tables overlooking the sparkling Pacific at this fun-packed culinary event featuring an alfresco, end-of-summer lobster boil with dessert. Served family-style, the dinner, which begins with pimento grilled cheese and oyster po’boy and follows with a lobster boil accompanied by corn on the cob, other grilled vegetables, and more, will include pairings by Napa Valley’s ZD Wines, who will be showcasing the inaugural release of their sparkling wine. $175 per guest

Daou Vineyards & Winery Dinner at The Loft
Friday, October 4: reception at 5:30 p.m., dinner at 6:15 p.m.

Inspired by the wines of Bordeaux, the Daou brothers are producing some of the finest examples of what Paso Robles has to offer, paired with a custom five-course dinner at The Loft that includes a shitake mushroom and leek tart and sweat pea panna cotta, served with Sauvignon Blanc; poached lobster served with Chardonnay, roasted duck breast paired with Pessimist; roasted lamb tenderloin paired with Reserve Cabernet Sauvignon; char-gilled grim flat iron served with Cabernet Sauvignon, Soul of a Lion; and Mignrdises and petit fours. $185 per guest

For reservations, please call 949-715-6420. (