Wine Dinner Line-Up: DB, The Setai and Meat Market's Last Stand

db Bistro Moderne

Chef Verbiak's "pressee" of poultry and foie gras.

​There seems to be an abundance of wine pairing dinners happening both on and off the beach, providing a glorious opportunity to do a little high-end boozing. Sure, these prix-fixe gatherings can get a little expensive, but since the executive chefs themselves are custom designing the tastings, it's the ultimate in curated dining and off-menu indulgence.

db Bistro Moderne is featuring the wines of Domaine Lucien Albrecht tomorrow night, alongside a four course menu created by Executive Chef Jarrod Verbiak. A welcome reception starts early, 6:30, and you don't want to run on 'Miami time,' or risk missing out on escargot croquettes and crab salad with tomato confit. Winery owner Marie Albrecht will be on hand to guide you along the Route du Vin d'Alsace, and highlights include a pressee de poule et foie gras with pickled forest mushrooms, as well as roasted sea scallops topped with a creamy endive marmalade, speck ham, and black truffle vinaigrette ($150 per person).

The Restaurant at The Setai

Chef Werly's seasonal offering: a milk fed veal chop.

​This month's wine dinner at The Restaurant at The Setai focuses on the wines of New Zealand, and the menu features several recently launched seasonal items courtesy of Executive Chef David Werly. The hotel's head sommelier, Dwayne Savoie, will be leading the discussion of bottles procured from three boutique wineries: Kumeu River, Felton Road and Selaks, one of the oldest wineries in New Zealand. Canapés will be followed by a 5-course Asian-infused tasting including a clam veloute and milk fed veal loin. Taking place on October 27 at 8 p.m., the cost is $110 per person and FYI, a credit card is required to hold your spot.

And last but not least, Meat Market's concluding wine dinner of the season is happening this Wednesday at 7 p.m.; the first 2 sold out, so here's your final chance to experience Executive Chef Sean Brasel's modern take on steak and such, as well as sommelier Sarah Almand's selections of wines paired to match. Hosted by the United States Sommelier Association, Almand is highlighting California wine producers whose bottles have earned 90+ points. The reception's bites include Kobe tartare with paddlefish caviar and Maryland crabcake sliders, while a four-course dinner explores the wide world of protein, with wood-grilled ostrich loin and marinated buffalo steak served with a side of braised pork belly ($95 per person).

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