Friday, November 16, 2018
6:00 p.m. – Exhibition Viewing
6:30 p.m. – Dinner, The Restaurant at Gilcrease
Join us for a special wine dinner featuring Ancien winemaker Ken Bernards and the exhibition Albert Bierstadt: Witness to a Changing West. Ancien wines are based on traditional winemaking that begins in the vineyard with rich soil and flavorful fruit. An emphasis on organic practices gives their wines a sense of place and is a perfect way to celebrate this exhibition and the American West. Gilcrease chef Lenny Borkowicz has created a four-course menu that pays homage to Bierstadt’s German heritage and is inspired by Bierstadt’s reverence for the natural landscape. This evening includes a prix fixe dinner, wine pairings and an after-hours viewing of our special exhibition.
Member price: $95/person
Non-member price: $115/person
Tax and Gratuity Included
About Ken Bernards
In 1992, Bernards made his first five barrels of Ancien Carneros Pinot Noir, marking the beginning of an ongoing quest for great Pinot Noirs. He has been living his dream making his own wines under the Ancien label since 1998. At Ancien, Bernards works exclusively with Pinot Noir, Chardonnay and Pinot Gris. Ken is the only winemaker to import grapes whole from France and then vinify them in California.
Learn more at ancienwines.com.
Not a member? Join today! In addition to receiving member pricing for this special dinner, you can enjoy a full year of membership benefits including access to exhibition openings and other special dining events! And, members always receive priority registration for programs and events at Gilcrease Museum. Call 918-596-2780 to join.
Dinner seating is limited. Advance purchase is required for this all-inclusive evening. No refunds will be offered. To RSVP for the dinner, please contact Rachel Johnson by Friday, November 9, at 918-596-2780 or rachel-johnson@utulsa.edu.
Menu
Salad
Grilled Asparagus and Beet Salad with Goat Cheese, Toasted Almonds and Honey Herb Vinaigrette
Paired with 2014 Carneros Chardonnay
Soup
Graupensuppe, a Classic Barley Soup with Vegetables and Buffalo Meatballs
Paired with 2015 Carneros Pinot Noir
Entrée
Beef Rouladen with Butternut Squash, Baby Green Beans and Chive Mashed Potato
Paired with 2015 Shea Pinot noir
Dessert
Apple Strudel with White Chocolate Bourbon Sauce