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BEGIN:VEVENT
DTSTART:20140917T233000Z
DTEND:20140918T030000Z
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SUMMARY:WINE&DINE UNDER THE STARS @Kebo Restaurant
DESCRIPTION:One night only\, Chef Specialties with Prado Rey top wines.\n\n \n\nSeptember 17th @730pm with Reservation Only\n\n \n\nCome join us for an exciting evening of wine tasting and food pairing. A unique night with a\n\ncreative tasting menu designed by our home top chefs Antonio and Jon. The Prado Rey\n\n\nOenologist and Export Director\, Chrisitian Bungard\, will introduce each different wine.\n\n\n\n \n\n- Menu  \n\n \n\nTartare of salmon\, avocado\, sour apple and nuts powder with its caviar\n\nTartare de Salm n\, aguacate\, manzana acida y polvo de frutos secos con su caviar\n\nPrado Rey Rose Wine Oak Fermented 2014\n\n \n\nTuna Loin with Sesame\, Blueberries and Citrus Reduction\, and Carrot Salad with Ginger\n\nLomo de At n con S samo\, Reducci n de Ar ndanos y C tricos\, y Ensalada de Zanahoria con Jengibre\n\nPrado Rey Reserva 2006\n\n \n\nAligator scallopini with seasonal mushrooms\, Idiazabal Cheese Tile and Cider Reduction\n\nEscalopines de Aligator con Setas de Temporada\, Teja de Queso Idiaz bal y Reducci n de Sidra\n\nPrado Rey Gran Reserva 2004\n\n \n\nElk Tenderloin Roast with Caramelized Sangria Reduction and kumkuats-pepper\n\nSolomillo de Ciervo Asado con Reducci n Caramelizada de Sangr a y Kumkuats-Pimienta\n\nPrado Rey Elite Tinta Fina 2009\n\n \n\nCake French toast\, jelly grapes and almonds\n\nBizcocho Torrija\, Gele  de Uvas y Almendras\n\nPedro Xim nez Triana Solid / S lido\n\n \n$49 Experience all included. Reservation must be done in advance\n\nComplimentary parking at the key colony place garage\n\nPhone [ (305) 365-1244 ]
X-ALT-DESC;FMTTYPE=text/html:<div style="text-align: center\;"><span style="color:#800000\;"><span style="font-size:14px\;">One night only\, Chef Specialties with Prado Rey top wines.</span></span><br />\n&nbsp\;</div>\n\n<div style="text-align: center\;"><span style="color:#800000\;"><span style="font-size:14px\;">September 17th @730pm with Reservation Only</span></span><br />\n&nbsp\;</div>\n\n<div style="text-align: center\;"><span style="color:#800000\;"><span style="font-size:14px\;">Come join us for an exciting evening of wine tasting and food pairing. A unique night with a</span></span></div>\n\n<div style="text-align: center\;"><span style="color:#800000\;"><span style="font-size:14px\;">creative tasting menu designed by our home top chefs Antonio and Jon. The Prado Rey</span></span></div>\n\n<div>\n<div style="text-align: center\;"><span style="color:#800000\;"><span style="font-size:14px\;">Oenologist and Export Director\, Chrisitian Bungard\, will introduce each different wine.</span></span><br />\n<br />\n&nbsp\;</div>\n\n<div style="text-align: center\;">- Menu &ndash\;</div>\n\n<div style="text-align: center\;">&nbsp\;</div>\n\n<div style="text-align: center\;">Tartare of salmon\, avocado\, sour apple and nuts powder with its caviar</div>\n\n<div style="text-align: center\;"><em>Tartare de Salm&oacute\;n\, aguacate\, manzana acida y polvo de frutos secos con su caviar</em></div>\n\n<div style="text-align: center\;">Prado Rey Rose Wine Oak Fermented 2014<br />\n&nbsp\;</div>\n\n<div style="text-align: center\;">Tuna Loin with Sesame\, Blueberries and Citrus Reduction\, and Carrot Salad with Ginger</div>\n\n<div style="text-align: center\;"><em>Lomo de At&uacute\;n con S&eacute\;samo\, Reducci&oacute\;n de Ar&aacute\;ndanos y C&iacute\;tricos\, y Ensalada de Zanahoria con Jengibre</em></div>\n\n<div style="text-align: center\;">Prado Rey Reserva 2006<br />\n&nbsp\;</div>\n\n<div style="text-align: center\;">Aligator scallopini with seasonal mushrooms\, Idiazabal Cheese Tile and Cider Reduction</div>\n\n<div style="text-align: center\;"><em>Escalopines de Aligator con Setas de Temporada\, Teja de Queso Idiaz&aacute\;bal y Reducci&oacute\;n de Sidra</em></div>\n\n<div style="text-align: center\;">Prado Rey Gran Reserva 2004<br />\n&nbsp\;</div>\n\n<div style="text-align: center\;">Elk Tenderloin Roast with Caramelized Sangria Reduction and kumkuats-pepper</div>\n\n<div style="text-align: center\;"><em>Solomillo de Ciervo Asado con Reducci&oacute\;n Caramelizada de Sangr&iacute\;a y Kumkuats-Pimienta</em></div>\n\n<div style="text-align: center\;">Prado Rey Elite Tinta Fina 2009<br />\n&nbsp\;</div>\n\n<div style="text-align: center\;">Cake French toast\, jelly grapes and almonds</div>\n\n<div style="text-align: center\;"><em>Bizcocho Torrija\, Gele&eacute\; de Uvas y Almendras</em></div>\n\n<div style="text-align: center\;">Pedro Xim&eacute\;nez Triana Solid / S&oacute\;lido<br />\n&nbsp\;\n<div><span style="color:#800000\;"><span style="font-size:14px\;">$49 Experience all included. Reservation must be done in advance</span></span></div>\n\n<div><span style="color:#800000\;"><span style="font-size:14px\;">Complimentary parking at the key colony place garage</span></span></div>\n\n<div><span style="color:#800000\;"><span style="font-size:14px\;">Phone [ (305) 365-1244 ]</span></span></div>\n</div>\n</div>\n
LOCATION:[ 200 Crandon Blvd ] [ Suite #104 ] [ Key Biscayne ] [ FL ] [ 33149 ]
UID:e.330.4364
SEQUENCE:3
DTSTAMP:20260413T174128Z
URL:https://business.keybiscaynechamber.org/events/details/wine-dine-under-the-stars-kebo-restaurant-09-17-2014-4364
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