The New Orleans Hotel Collection Announces Three Extraordinary Wine Dinners on May 22nd

New Orleans, Louisiana (PRWEB) May 10, 2013

Three hotels of the New Orleans Hotel Collection have proudly announced extraordinary wine dinners to be presented on Thursday, May 22, 2013.

Several times throughout the year, the hotels of the New Orleans Hotel Collection offer locals and visitors specially designed menus based on seasons, historic events, holidays or festivals. The chefs of the collection’s kitchens have prepared incredible Christmas buffets, a historic 1812 Packenham’s Last Supper celebrating the War of 1812, Spanish Wine Dinners, and exceptional Easter and Mother’s Day brunches. Now, in celebration of the New Orleans Wine and Food Experience, three of the hotels of the Collection have partnered with Stag’s Leap, Beringer Winery, Chateau St Jean, Etude Cellars and Grayson Winery to create an evening of fine food and fine wine in fine surroundings. All dinners begin promptly at 7pm and will include commentary from the vintner’s representatives and an opportunity for guests to ask wine related questions. A cash bar for cocktails is available prior to dinner.

In the historic Orleans Ballroom at the Bourbon Orleans Hotel in the city’s Vieux Carre, Chef Joey Wells will create a masterful meal, offering five courses beginning with a jumbo seared scallop atop a roasted corn puree, tuna tartar, lacquered duck breast and sweet potato pancake, and Abita braised short ribs; paired with a Chateau St Jean Fume Blanc, a Beringer Chardonnay, a Chateau St Jean Pinot Noir and the Beringer Private Reserve Cabernet. As a special treat, the dessert offering will be accompanied with a rare Beringer Nightingale Sauvignon Blanc/Semillon. Priced at an extraordinarily reasonable $ 85 plus tax and gratuity per person, the hotel is also offering discounted $ 10 valet parking for the evening. See the complete menu and reserve tickets at

The Collection’s Wyndham Riverfront Hotel is the home of 7 on Fulton Restaurant, where Chef Ryan Ware has prepared a wonderful four course menu to enhance the wines of Grayson Cellars. Serving his “Da Parish Tomatoes” as an amuse bouche, Chef Ware leads you into his menu with delicious fried green Plaquemines Parish tomatoes covered with lump crabmeat remoulade. Other courses, each paired with a Grayson fine wine, include oysters, crawfish and tasso salad, veal with blue crab beurre blanc and a chocolate bombe with candied cherry coulis. The 7 on Fulton complete menu inclusive of wines, service gratuity and taxes is just $ 100. Free valet parking is available with validation for diners at 7 on Fulton, and reservations are recommended at (505) 525-7555. A full menu and wine pairings can be seen at

At the new La Louisiane, Chef Agnes Bellet has created a wonderful French menu pairing with the wines of Stags Leap Winery and Etude Cellars over five courses. The delectable selections from Chef Agnes include a Napoleon d’Ecrevisses, Tajine de Poissons et de Crevettes, an Iron Steak Grille with watercress, spinach and herbs composed butter, a bourse de Fromage de Chevre Chaud and an unusual dessert of Gateau a l’Huile D’Olive at Aux Cerises. The wines start with a Stag’s Leap Chardonnay, the Edude Pinot Gris, and Lyric Pinot Gris, and end with the Stag’s Leap Petite Syrah. At an all-inclusive price of just $ 115 per person including tax, service and all wines, this is a very affordable fine wine evening. Reduced price parking is available next door at the Solaris Garage with validation. Entry to La Louisiane at the Hotel Mazarin is at 725 Iberville Street. See Chef Agnes’s complete menu and reserve tickets at

About the New Orleans Hotel Collection

The New Orleans Hotel Collection is a group of seven splendid hotels in the New Orleans metropolitan region owned by local investors. Comprised of the Bourbon Orleans, Dauphine Orleans, Hotel Mazarin, Wyndham Riverfront, Audubon Cottages, Crowne Plaza New Orleans Airport and Hotel Le Marais, these are boutique and upscale meeting hotels in prime locations throughout the city. For more information, visit