The Forge Restaurant hosted a spectacular four course dinner with Laurent-Perrier last Wednesday evening. Executive Chef Dewey Losasso paired his menu with extraordinary champagnes curated by Executive Sommelier Gino Santagelo. Guests were treated to an intimate evening of champagne education courtesy of Sarah Halstead, Southeast Regional Manager for Laurent-Perrier.

Laurent-Perrier Brut nv

 Prawn and Leek Risotto w/ Roasted Baby Fennel

Prawn and Leek Risotto w/ Roasted Baby Fennel

Grilled Mutton Snapper w/ Grilled Frisée, Truffle Honey Vinaigrette and Crispy Truffles

 Laurent-Perrier Brut Millesime 2002

Redland Flower, Almond and Mint Spoon

Laurent-Perrier Millesime 2002?

Barry Alberts discusses the Forge wine club

Pan Seared Duck Breast w/ Venison Hash Browns, Pinot Noir Reduction, Peppercorn Seared Local Carrots

Milk Chocoloate Panna Cotta w/ Jaboticaba Crumble

Laurent-Perrier Cuvée Rosé

Laurent-Perrier Cuvée Rosé paired perfectly with dessert

Chef Dewey explains his menu choices to the guests

Chef Dewey joins the evening's hosts

Chef Dewey Losasso, Sarah Halstead, Southeast Regional Manager Laurent-Pierrier,  Barry Alberts, Forge Wine Club.

Chef Dewey Losasso shares a toast

Eva Leung, Aleksandra Marcotte, Neil Rodin. Carolina Rodin, Sarah Halstead

The celebrations continue well into the evening

Cheers, to your health!