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StripSteak by Michael Mina to Host Darioush Wine Dinner

Paying homage to Fontainebleau Miami Beach’s opening in 1954, Cellar 1954 Wine & Dinner Series pairs the world’s most prestigious wines and winemakers with the award-winning cuisine of Fontainebleau Miami Beach’s signature restaurants. The 2016 season kicks off with an opulent dinner on Saturday, January 23, 2016, at StripSteak by Michael Mina featuring pairings from Napa Valley winery, Darioush – hosted by proprietor Darioush Khaledi. The series will continue on Wednesday, February 10, 2016, at Scarpetta with celebrated wines from Odette Estate presented by winemaker Jeff Owens. On Saturday, January 23rd diners will enjoy a decadent five-course menu prepared by StripSteak chef de cuisine Derrick Roberts, complemented by seven different wines from Darioush. Darioush Khaledi and his wife Shahpar founded Darioush in 1997. Since that time, they have realized a lifelong aspiration to share the wine and culture that inspired their journey and have focused on producing the Darioush Signature Series that includes select variations of Cabernet, Shiraz, Merlot, Chardonnay, Viognier and Sauvignon Blanc. The Darioush Estate has flourished over time and is now comprised of 120 acres in Southern Napa Valley spanning the Mount Veeder and Oak Knoll American viticultural areas. Each of the five courses will be paired with a different varietal from the label. Priced at $225 per person, inclusive of tax and gratuity, the luxurious evening will begin at 8 p.m. The menu, with pairings, follows: PASSED HORS D’OEUVRES Snapper Crudo with Blood Orange, Radish, Shiso Roasted Beets with Hazelnut, Dried Cherries and Goat Cheese Heirloom Tomatoes Arancini with Basil Darioush Viognier 2014 Darioush Caravan Cab 2012 FIRST COURSE Chilled Maine Lobster with Butter Lettuce, Heirloom Tomato, Avocado, and Wilson Farms Bacon Darioush Chardonnay 2013 SECOND COURSE Air Dried Crispy Duck Breast with Celery Root, Braised Celery, Lollipop Kale, Crushed Potato, Huckleberry Jus Darioush Cabernet Franc 2012 THIRD COURSE Wood-Grilled Wagyu Skirt Steak with Butternut Squash Purée, Roasted Parsnip, Brussels Sprouts, Bordelaise Darioush Cabernet Sauvignon 2012 and 2008 DESSERT Spiced Pineapple, Rum infused Savarin, Vanilla-Cardamom Cremeux Late Harvest Shahpar For further information, please call 877.326.7412. Reservations are required and can be made by visiting


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