Steakhouse 55 has a new culinary adventure to experience with the new Winemaker Dinner Series at the Disneyland Hotel. This new experience will be arriving in 2020.

Winemaker Dinner Series Announced For Steakhouse 55 at the Disneyland Hotel This signature fine dining restaurant at the Disneyland Hotel, Steakhouse 55 will offer one-of-a-kind, multi-course menus, expertly paired to selections from renowned wineries. These experiences will be offered on specific nights. For each event, a visiting vintner will guide guests through each wine from grape to glass. They will also explain the pairing process for the meal.

The first experience will be focusing on Wente Vineyards and be offered on January 15, 2020. Wente Vineyards is the country’s longest, continuously operated, family-owned winery. It was founded in 1883. It blends innovation with classic winemaking practices. The Wente family draws from vineyards in the Livermore Valley and Arroyo Seco, Monterey appellations. Their portfolio of wines includes chardonnay, merlot, pinot noir, rosé, and more! Currently, the Wente Vineyards sends wine to over 75 countries around the globe! Aly Wente, senior brand manager, and fifth-generation winegrower will be sharing her family’s passion and stories about each wine throughout the night.

Steakhouse 55 Chef de Cuisine Marcel St. Pierre created the following menu to complement the Wente Vineyards selections for the evening:

Amuse Bouche

Green Vegetable “Meatball”

Ossetra Caviar, Citrus Mango Gremolata, Olive Leaf Extraction

Murrieta’s Well, “The Whip” White Wine Meritage, Livermore Valley 2019

1st Course

Lobster & Beetroot Salad

Artichoke Fritter, Blood Orange Vinaigrette, “Burnt” White Asparagus, Lemon Verbena

Murrieta’s Well, “The Whip” White Wine Meritage, Livermore Valley 2019

2nd Course

Crispy Kurobuta Porchetta

Smoked Pork Jowl, Tonkotsu-style Polenta, Pickled Plum Croquette, Oyster Leaf

Wente Vineyards, Riva Ranch, Pinot Noir, Arroyo Seco / Monterey 2016

3rd Course

Aged Eye of Ribeye

Bone Marrow Whipped Potato, Golden Raisin Agrodolce, Blue Foot Mushroom, Brown Butter Ketchup

Murrieta’s Well, “The Spur”, Red Wine Blend, Livermore Valley Vineyard 2017

4th Course

Savile Row Stilton Blue

Dried Cherry-Peppercorn Chutney, Poached Walnut Tapenade, Drizzle Honeycomb

Wente Vineyards, Cabernet Sauvignon, Wetmore Vineyard 2016

5th Course

White Chocolate-Satsuma Gâteau

Dark Chocolate Streusel, Satsuma Orange Sorbet, Vanilla Cardamom Tullie, Muscat Reduction

Wente Vineyards, Orange Muscat, Livermore Valley, San Francisco Bay 2014

If you would like to attend this event, make your reservations* today. This is an event that will be enjoyed by people who have all levels of experience with wine and foodie experiences. More events and vintners will be announced throughout the coming year.

*All event elements including, but not limited to, prices, menus, services, date and time are subject to change or cancellation without notice.