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Holy City Hospitality Restaurants to Host Wine Dinner Benefiting American Heart Association



Holy City Hospitality restaurants will host a special dinner benefiting the American Heart Association on Wednesday, August 30th at 5:30 pm.

The evening starts with passed hors d’oeuvres at The Victor Social Club, followed by a five course dinner at Michael’s on the Alley led by Executive Chef Michael Greene. Sommelier and Certified Specialist of Wine Erica Taylor from Kobrand Wine & Spirits will be onsite to discuss the menu’s wine pairings.

One-hundred percent of the proceeds will go to the American Heart Association, the nation’s oldest and largest voluntary organization dedicated to fighting heart disease and stroke.

The menu is as follows:

  • Passed Hors D’oeuvres at The Victor Social Club by Chefs Dalton Fischer and Josh Quigley
    • Salmon canapé, baked stuffed oysters, lime candied king crab and sweet panko brittle
  • Dinner at Michael’s on the Alley
    • 1st course from Virginia’s on King by Executive Chef Shane Whiddon
      • Smoked Scallops with pickled scuppernongs, preserved lemon, jalapeño, toasted benne seeds
      • Wine pairing: Don Oligario, Albariño, Rias Biaxis, Spain 2015
    • 2nd course from Coast Bar and Grill by Executive Chef David Pell
      • Pan seared Golden Tilefish with roasted yukon gold potatoes with garlic, roasted oyster mushrooms, pea purée and bacon vinaigrette.
      • Wine pairing: Tenuta Cabreo “La Pietra”, Chardonnay, Tuscany, Italy 2013
    • 3rd course from 39 Rue de Jean by Chef De Cuisine Justin Rambo
      • Pan Roasted Duck Breast with foie gras Parisian gnocchi, mache and truffle duck jus
      • Wine pairing: Michele Chiarlo “Il Principe” Langhe, Nebbiolo, Piedmont, Italy 2014
    • 4th course from Michael’s on the Alley by Executive Chef Michael Greene
      • Grilled Meyer Ranch Beef Tenderloin with crispy bleu cheese brussels sprouts, chile roasted delicata squash purée, port reduction
      • Wine pairing: Agricola Punica “Montessu”, Carignano, Sardinia, Italy 2015
    • 5th course from Vincent Chicco’s By Executive Chef Michael Greene
      • Stracciatella Tortoni with chocolate, toasted almonds, espresso fudge sauce
      • Wine pairing: Fonseca bin 27 port NV

Tickets are available now for $200, including tax and gratuity. All attendees must be 21 or older. For additional information and to purchase tickets, visit the event website.

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