![Loading Events](https://sloclassical.org/wp-content/plugins/the-events-calendar-OLD/src/resources/images/tribe-loading.gif)
SLOCA Parent and Chef of Madeline’s, David Stoothoff, will be cooking the meal of a lifetime. Join us at Sandee and Bill Beckers’ home on Saturday, May 4th, from 6:00-9:00 pm. David has put together an amazing menu for you all, look forward to a decadent meal with amazing wine pairings with each course. This will be an intimate gathering and space will be very limited, so reserve your spot as soon as possible.
Take a look at the French/American inspired menu below
Menu
Amuse- Escargot Bourgogne. Paired with Andrew Adam Pinot Gris
Appetizer- Wild mushroom stuffed Quail. Paired with Madeline’s Chardonnay
Soup- Roasted baby artichoke. Paired with Cerro Mitico Viognier
Salad- Heirloom Tomato, golden beets, fresh Mozzarella, baby arugula, balsamic reduction. Paired with Aaron Pinot Noir
Entree- Venison Chop, fig and zinfandel reduction, garlic mashed, local vegetables. Paired with Madeline’s Petit Syrah
Dessert- Belgian white and dark chocolate Pots de Cremes. Paired with Shandon Syrah Port
Tickets are limited so reserve your spot now!
![](https://sloclassical.org/wp-content/uploads/2019/01/Restaurant-Series-Madelines-WEB-banner-e1547773658214.png)
Organizer
More Events
There are no related events
SLOCA Parent and Chef of Madeline’s, David Stoothoff, will be cooking the meal of a lifetime. Join us at Sandee and Bill Beckers’ home on Saturday, May 4th, from 6:00-9:00 pm. David has put together an amazing menu for you all, look forward to a decadent meal with amazing wine pairings with each course. This will be an intimate gathering and space will be very limited, so reserve your spot as soon as possible.
Take a look at the French/American inspired menu below
Menu
Amuse- Escargot Bourgogne. Paired with Andrew Adam Pinot Gris
Appetizer- Wild mushroom stuffed Quail. Paired with Madeline’s Chardonnay
Soup- Roasted baby artichoke. Paired with Cerro Mitico Viognier
Salad- Heirloom Tomato, golden beets, fresh Mozzarella, baby arugula, balsamic reduction. Paired with Aaron Pinot Noir
Entree- Venison Chop, fig and zinfandel reduction, garlic mashed, local vegetables. Paired with Madeline’s Petit Syrah
Dessert- Belgian white and dark chocolate Pots de Cremes. Paired with Shandon Syrah Port