Inn to host wine dinner benefit
Mango Street Inn at 126 Mango Street will be hosting an outdoor wine dinner fundraiser for the Friends of Matanzas Pass Preserve on Saturday, Nov. 6, at 6 p.m.
Inn Co-owner and Chef Dan Andre will prepare a five-course dinner with Sommelier Tree Andre, his wife and co-owner, who will present a mini wine lecture during her selected pairings to introduce each course.
The cost of the event is a $100 donation per person. Seating is limited to 25 people so, if interested, call Tree Andre at 233-8542 for reservations by Oct. 30. As of Tuesday morning, Oct. 12, seven spots for dinner were still available. In case of rain, the event will be rescheduled for Sunday, Nov. 7.
“Tree and I have done a lot of wine dinners before, and we decided it would be a nice change of pace on the Beach,” said Dan, who is on the board of directors for Matanzas Pass Preserve. “We definitely need to raise money for the preserve.”
According to Dan, donations will go to the Matanzas Pass Preserve general fund, which will help in the removal of invasive plants and the addition of indigenous species on Saturday workdays.
Lee County Commissioner Ray Judah and Lee County Parks & Recreation Land Stewart Terry Cain will be guest speakers at the event.
“One can expect great food and great pairings,” said Dan. “Tree does great lectures on the wines. I think it will be a really great evening.”
Dan has owned several restaurants in the U.S. and Belize. His cooking style is a blend of Cajun, Caribbean and Latin flavors. Tree represented Siema Wines of Washington DC for many years. Prior to that, she mentored the wine program for Lagniappe Caf and Wine Bar in San Pedro Town in Belize along with wine consulting for Chan Chic Jungle Lodge in Gallon Jug, Belize and Salamander Eco-Resort on Ambergris Caye.
The following is the menu for that evening:
– First Course: Jamaican Jerk Chicken with Creamy & Slightly Spicy Dipping Sauce; Cherry Tomatoes, stuffed with Fresh Grilled Yellow Tail Tuna & Tangy Green Onion Lime Sauce; and Kalamata Olive Tapenade on Fresh Toasted Crostini?n.
– Second Course: Marinated Hearts of Palm with Avocado, Black Olives, Tortilla Strips & Fresh Salsa Vinaigrette.
– Third Course: Fresh Florida Shrimp & Jalapeno Bisque with Roasted Red Pepper Sour Cream Sauce?n.
– Fourth Course: Open Face Beef Wellington with Mushroom Duxelle & Red Wine Demi-glace; and Chicken Margarite with Dry Sherry, Mushrooms, Citrus, Cream & Peppers?.
Fifth Course: Hand Piped Meringue Baskets with Fresh Berries & Grand Marnier Infused Whipped Cream.