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Sacramento NACE Presents A Vintner's Eve
Join Sacramento NACE for a delectable wine pairing dinner hosted by Supper Club Fine Catering
June 23, 2015
6:00 PM - 9:00 PM
Matteo's Pizza & Bistro
5132 Arden Way
Carmichael, CA 95608
http://www.pizzamatteo.com
$40.00 Member Ticket
$65.00 after 12:15 pm June 19

$40.00 Non-Member First Time Guest

$65.00 Second Time Guest

 

 

Join Sacramento NACE for a delectable wine pairing dinner hosted by

Supper Club Fine Catering Logo

A bit about the evening's host...

In 2002 Matt and Yvette opened their first restaurant, The Supper Club.

Since then, the Supper Club restaurant has brought people together to celebrate delicious cuisine. Weekend dinners enjoy a prix-fixe, seven-course menu that is skillfully paired with splendid wine. Guests are delighted with artfully presented courses in menus that were often playful, even though Matt, the head chef, is always serious about food.

In 2010, the Woolstons opened a second restaurant Matteo’s Pizza & Bistro and the Matteo’s Cellar wine shop. Two years later the decision was made to close the Supper Club restaurant and focus on expanding the catering side. This was a timely move as Supper Club was asked to be the exclusive caterer for the Crocker Art Museum, as well as the operator of the museum cafe shortly afterward. Another adventure began. With Matt’s dedication to quality and onsite preparation, his catering is unrivaled.

From the kitchen to the office, members of the Supper Club team have one thing in common: passion for delicious food and flawless events. It’s this passion that drives us to create outstanding food and elegant events.

 

Thank you to our gracious event sponsors: 

 

 

Menu

Passed Appetizers

Tree Hugger BLT

with white truffle aioli, house made vegan Portobello “bacon”, tomato & rocket greens

Baby red potato skins with caramelized shallot mascarpone and spicy pancetta

 

Pistachio and Garlic Crusted Loin of Lamb

with rosemary dijon icing on russet chip

 

paired with

Warre’s Finest White Port Cocktail, Portugal

Trienne’s Rose of Cinsault, France

Honoro Vera Old Vines Garnacha, Spain

 

Salad

Rocket greens, spiced pecans, grilled peach, whipped chevre, heirloom cherry tomato and hibiscus marinated red onion in citrus champagne vinaigrette

 

paired with

Uvaggio Vermentino, Lodi

 

Main

Crispy Leg Range Hen Confit

with garlic chardonnay pan sauce on cheesy grits and grilled summer vegetables

 

paired with

Sean Minor Red Wine “Nicole Marie”, Napa Valley

 

Dessert

Torched Mango and Key Lime Zabaglione

in macadamia shell

 

paired with

Michele Chiarlo Nivole Moscato d’Asti, Italy

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