Bourbon Steak, A Michael Mina Restaurant
THREE EXCITING WINES FOR FALL
by Michelle Morin, Bourbon Steak Sommelier
2017 Pyramid Valley Pinot Noir from Central Otago
"I always love wines that are able to speak to their place and Pyramid Valley is a perfect example."
2015 Rudd ‘Samantha’s Oakville Cabernet Sauvignon
"Rudd has had a reputation of producing quality wine in Napa Valley for many years. Now that Samantha has taken the reins at Rudd, it is exciting to see what is in store for the winery."
Philipponnat Brut Rosé Champagne.
"Bubbly is refreshing year-round but as we are approaching the holidays, Champagne is the perfect way to start any celebration."
Thursday, November 21 | 6:00 PM
It's the most wonderful time of the year! White Alba Truffles have come into season and Bourbon Steak Orange County is celebrating with a five-course dinner in their honor. Executive Chef Bryan Brown has prepared a menu featuring truffles in each course paired with exceptional wines by Sommelier Michelle Morin.
ABOUT BOURBON STEAK ORANGE COUNTY
Named #1 Restaurant in Orange County in 2018 and #2 in 2019 by the Orange County Register.
Boasting a panoramic view of the Pacific Ocean, this modern American steakhouse offers guests an unforgettable dining experience complemented with breathtaking ocean views. The menu highlights Chef Michael Mina’s signature butter-poached and dry-aged prime steaks along with creative-yet-refined dishes showcasing locally-sourced, seasonal ingredients. The beverage program pays homage to the timeless 20th century cocktails and offers a robust whiskey selection brought to life with unique tables side offerings including Japanese Whisky Service.
ABOUT EXECUTIVE CHEF BRYAN BROWN
Executive Chef Bryan Brown leads the development behind the restaurant’s menus, oversees operational procedures and event planning of Michael Mina’s modern American steakhouse while continuing to uphold the James Beard award winning chef’s philosophy of constructing bold yet balanced flavors. Brown most recently served as Executive Chef at Bottega Louie, a restaurant, gourmet market, patisserie and café in downtown Los Angeles where he oversaw a staff of more than 40 culinary professionals while managing the food production and back of house operations.