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Five-Course Rosé Dinner at Stampede 66, June 19th

Join Stampede 66 at Delta Hotels by Marriott Dallas Allen & Watters Creek Convention Center for an intimate evening with Chef Stephan Pyles and Executive Chef Stuart Race with delicious cuisine and a sampling of refreshing rosés. On Wednesday, June 19 at 6:30 kick off the summer season with Chefs Pyles and Race as they will present a five-course dinner expertly paired to the tasting notes of each selected rosé.

The dinner will feature a first-course reception featuring the Santa Margherita Brut Rosé with passed hors d’oeuvres allowing guests the opportunity to mingle. Tiffany Hand of Republic National Distributing Company will be directing guests through the wines as Chefs Pyles and Race will be describing the courses. Hand will be explaining the pairing choices based on the food served offering guests insight about knowledgeably pairing rosés. The five-course menu will include:

First Course | Shared Appetizers: Small bite’s while you mingle with the chefs and wine expert

Santa Margherita Brut Rosé

Spicy Roasted Red Pepper and Tomato Gazpacho Shooter
Chinook King Salmon, Smoked Salmon-Horseradish Potatoes fritter
Crabmeat Tostada, Pickled Jicama, Mango, Spicy Corn Sauce

Second Course:

Meimoi Rosé

Wood-Grilled Tiger Prawn, Crispy Bacon and Serrano, Boursin Cheese Foam

Third Course:

Studio by Miraval Mediterranée Rosé

Compressed Watermelon and Peach, Roasted Cherry Heirloom Tomatoes, Arugula, Aged White Balsamic, Burrata, Micro Basil

Fourth Course:

Gran Moraine, Yamhill-Carlton District Pinot Noir Rosé

Seared Sesame Pepita-Crusted Ahi Tuna, Wakame, Pickled Onion, Cucumber, Avocado Salad, Grilled Shishito Peppers, Cilantro Sticky Rice, Soy Chipotle Glaze

Fifth Course:

The Dreaming Tree Frosé

Frosé with Watermelon and Honeydew Sorbet, Blackberry Swirl Viola


The dinner will begin promptly at 6:30 PM. Spots can be reserved for $65 plus tax and gratuity.  Please reserve your spot by calling Stampede 66 directly at 469.675.0800.