Peppermill Reno Hotel Wine Dinner Monday, June 28, 2004

June 1, 2004 -- Frog's Leap sits in Rutherford in the heart of California's Napa Valley, and is a leader in the famed Napa Valley wine community. Surrounded by 40 acres of organically farmed estate vineyard, Frog's Leap uses the best of Napa's organically grown grapes.

Frog's Leap winemakers, John Williams and Paula Siroky, produce nearly 50,000 hand-crafted cases each year. Employing traditional winemaking techniques, they produce fine wines that deeply reflect the vineyard's natural soils and climate. Frog's Leap produces some of Napa Valley's finest wines with outstanding quality, including Cabernet Sauvignon, Chardonnay, Leapfrögmilch, Merlot, Sauvignon Blanc, Rutherford and Zinfandel.

White Orchid Chef de Cuisine Roger Morris created the wine dinner entrees to complement the Frog's Leap wines. The wine dinner begins at 6:30 p.m. with a reception, Amusement of the Chef, featuring Sauvignon Blanc, 2003.

Dinner starts with crispy frog legs with roasted garlic risotto and vegetables provencale (Frog's Leap Chardonnay, 2002).

This is followed by duck foie gras terrine with braised rhubarb, ginger and Asian spice (Frog's Leap Syrah, 2001). The next course is watermelon granite with Champagne Kiss and fennel crusted rack of pork with spicy onions and pan jus (Frog's Leap Zinfandel, 2002).

The main course is fricassee of provimi veal with wild mushrooms, baby vegetable mélange and quinoa (Frog's Leap Cabernet Sauvignon, 2001). The dessert course is roasted black mission figs with vanilla bean ice cream and cabernet-black pepper sauce (Frog's Leap Rutherford Cabernet Sauvignon, 2000).

To finish off the meal, guests will be served summer petite fours and freshly brewed coffee.

The dinner is $95 per guest plus tax and gratuity. To make reservations or for more information, please call (775) 689-7300.

Call the Peppermill Reno Hotel Casino toll free 1-866-821-9996.

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