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Palm Beach Wine Auction

January 30, 2014  6:00 PM

Created to be the ultimate wine experience for those who are passionate about very special vintages, the seventh annual Palm Beach Wine Auction appeals to both the wine connoisseur and anyone who enjoys world-class cuisine. Guests at the Palm Beach Wine Auction will be treated to an exceptional evening of exclusive wines, gourmet hors d’oeuvres, an exciting live auction and a specialty dinner prepared by celebrity chefs.

   The exclusive wine lots consist of special and rare vintages, including a Jeroboam 2005 Chateau Lafite, 2005 Chateau Haut Brion, a visit to Krug’s Clos du Meniul and a stay in Cognac with Louis XIII Dinner, to name just a few.
   Wines paired with the evening’s dinner will also be put up for auction, allowing guests to sip before they bid. Also up on the auction block, exclusive items such as a Rolex watch and lunch for six in the 1885 Villa Miravalle have been included to add excitement and an extra flair that sets this event apart.

  • The seventh annual Palm Beach Wine Auction will feature a live auction, held in conjunction with a five-course dinner, paired with renowned wines from around the world. Proceeds benefit the award-winning education programs at the Kravis Center.
  • Tickets are $1,000 per person.
  • For more information and to purchase tickets, call 561-651-4320 or visit palmbeachwineauction.org.

 

Here's a glimpse at the five-course menu:

  • Cleveland’s Doug Katz, owner and executive chef of Fire, Food and Drink, opens the evening with an amuse-bouche of sunchoke tart with house smoked Velarsso salmon, crème fraiche and microgreens.
  • James Beard award winner and chef/owner of New York’s Lafayette in NoHo, Andrew Carmellini, will take on the night’s first course: a crudo of Hamachi belly with muscadine jus, fresh muscadine filets, celery ribbons, toasted pinenuts, cauliflower mousse, and nasturtium.
  • A second course of open blue cobia and Florida stone crab duo is masterfully presented by local Chef Lindsay Autry.
  • Mar-a-Lago’s Executive Chef Aaron Fuller is right at home with the evening’s third course, a porcini crusted prime beef tenderloin and Burgundy braised beef cheek with truffle parsnip puree, candied fennel, cipollini and confit tomato.
  • Chef Joshua Hasho from The Omni Hotel in Chicago will prepare a cheese course of Mindora smoked gorgonzola profiterole, beet variations and Ursinus Major-aged sheep with charred cashew butter.
  • The Mar-a-Lago’s pastry chef Graham Randall will top off the night with a pistachio and white chocolate pave, appropriately sauced with crème Chantilly, strawberry gelato and pistachio sabayon.
  • And to leave guests with a shot of sugar for their drive home, a valet favor station with scrumptious cinnamon doughnuts and a warm shot of chocolate bisque greets them as they prepare to depart.

 

Event Information

Mar-A-Lago
1100 South Ocean Blvd.
Palm Beach, Florida 33480
561-651-4320
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