A Food & Wine Pairing Pop-Up Dinner
Friday, September 16, 2016 | 6:00 PM to 9:00 PM

Join us for a special evening of expertly paired food and wine with our celebrity chef, Clint Jolly at Park Prime Steakhouse inside Hard Rock Hotel & Casino Lake Tahoe. You’ll enjoy four courses consisting of Sierra Nevada-grown ingredients paired with delicious local wines. Read more about the exciting menu below!

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Chef Clint Jolly's 2016 Pop-Up Dinner Menu

Wine Pairings To Be Announced Soon

Amuse
Heart of Gold Melon Soup Shot
Toasted Pepita, Sage Oil

Passed Hors D’oeuvres
Stone Fruit Canapé
Local Stone Fruits, House Smoked Ham, Tarragon, Fennel Frond

Fig and Manchego Brûlée
Local Fig, Aged Manchego, Local Honey Brûlée 

Chorizo Verde on Oaxaca Quesadilla
Rancho Llano Seco Pork, Local Peppers, Queso de Oaxaca

Appetizer
Butter Poached Crawfish
Anton Mills Grits, Chili Oil, Trinity Powder

Salad
Locavore Salad
Local Greens, Vegetables, Cheese and Fruits, Focaccia Croutons, White Balsamic

Entree
Rancho Llano Seco Porchetta
Summer Squash and Bean Succotash, Heirloom Tomato Jam, Chicharrón

Dessert
Sweet Corn Panna Cotta
Local Berry Coulis, Honey Brittle, Local Queso Fresco 

About the Chef

CHEF CLINT JOLLY
– Winner of Food Network’s Chopped: Impossible Restaurant Challenge.
– Finalist: Farm to Table Chef’s Taste Challenge, August 2016.
– Named one of the best chefs in the U.S. by Best Chefs America.
– Founder of RENO BITES- Reno, Nevada’s restaurant week.

In the early days, 5-year-old Clint Jolly followed his dad around the family’s northern Nevada butcher shop, angling for choice cuts and a turn with the knives. At 13, Clint was preparing dishes for customers, and gaining the hands-on entrepreneurial experience that eventually would grow the family business into a $10 million empire.

Now, Clint has taken his insatiable curiosity and sense of culinary adventure on the road, in an epic journey to learn why we eat the way we do. “The world provides,” he says. “Every culture has a food story, and every person who prepares it tells their story through the food.”