(Hybrid) Taste of Wine, Splash of Charity Oct. 2020

October 15, 2020 @ 6:00PM — 8:30PM Eastern Time (US & Canada)

A wine and dine experience to be enjoyed at The Periodic Table or wherever else you choose!

(Hybrid) Taste of Wine, Splash of Charity Oct. 2020 image

Support a great cause while enjoying an elegant meal & wines!

There are currently no tickets available for this event, but you can still make a donation.

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Bridges invites you to join our semiannual Taste of Wine, Splash of Charity! Our fall event has been at Tino's Italian Bistro & Wine Bar for the past two years. However, Tino's owner, Lance Cook, has opened a new restaurant we think you're going to love! The Periodic Table will be providing two innovative and mouthwatering meals, paired with premium and luxurious wines for you to enjoy on Thursday, October 15, 2020. View the two menus below and purchase your tickets, which will donate up to $20 to help end and prevent homelessness in Howard County. This event is sponsored by The Howard Hughes Corporation.
The Dine-In Experience will include a wine presentation and the opportunity to purchase wines tasted during the event at the end of the evening. Single bottles and the complete four pack of wines will be available. Vegetarian options are available for dine-in and pickup. Otherwise, no substitutions or modifications can be made.


DINE IN MENU

Starter Cocktail: Fall Flavored Cocktail

Made with Wente Vineyards “Riva Ranch” Chardonnay 2019, Arroyo Seco Monterey

Appetizer: Lamb Eggroll with Thyme & Apricot Chutney (GF)

Paired with Murrieta’s Well “The Whip” White Wine Blend 2017, Livermore Valley

Entrée: Duck Confit with Pickled Blackberries, Cherries, Orange Gel & Lentils (GF)

Paired with “Angels’ Ink” Pinot Noir 2018, Monterey County

Alternative Entrée: Three Squash Curry with Tomato, Sage, Brown Butter & Lentils (Vegetarian, GF)

Dessert: Goat Cheese & Honey Cheesecake with Fig & Pistachio

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


PICK UP MENU

Appetizer: Acorn Squash & Roasted Red Pepper Bisque (GF)

Entrée: Braised 6oz Short Rib with Farro, Button Mushroom & Citrus Pepper Glaze (GF)

Alternative Entrée: Maitake Mushroom Braised & Fried with Farro, Roasted Red Peppers & Tomato Tamari Coulis (GF, Vegetarian, Vegan & Dairy Free)

Dessert: Honey Nut Tart with a Shortbread Crust