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Wine Dinner with Bouchard Père & Fils at Binkley's Dec. 5

Join the wine feast at Binkley's.

A few times a year, Binkley's partners with a different winery and hosts a dinner with paired with selections from the label. December 5 brings an epic wine dinner to Binkley's in Cave Creek. For this feast, Chef Kevin Binkley has created a French inspired dinner to compliment a strong selection of wine from french wine grower Bouchard Père & Fils.

The evening begins at 6:30 with passed hors d'oeuvres and sparkling wine. With this many courses you'll be glad there's an early start time and with limited space, you'll want to sign up now as these dinners fill up quickly. Each dinner has room for about 60 guests; for wine details, the full menu, and how to make reservations, follow the jump.

See also: - Kevin Binkley Plans to Open New Restaurant in Central Phoenix By February - Best of Phoenix® 2012: Chef Kevin Binkley Cooks Up Molecular Gastronomy (Slideshow) - Tastemakers 2012, 67: Amy Binkley

Now owned by Joseph Henirot, Bouchard Père & Fils uses a 500 year old former fortress, Château de Beaune, to store their Grands Vins. These historic, underground cellars have extremely thick walls to ensure the bottles are sheltered from any vibration or temperature variation.

"We know first hand the wines are wonderful," says Amy Binkley, the restaurant's manager (and Kevin's wife). The couple visited the winery last January and decided that the meal best suited to complement the superb French wine should be a "new, modern take on classic French recipes." she says.

And here's that menu: Passed Hors d'oeuvres Henriot Blanc de Blancs

Scallop Mousse pumpernickel crostini, mâche, crème fraiche, celery, salmon caviar vinaigrette William Fevre, " Champs Royaux" Chardonnay, Chablis 2010

Apple & Peanut Veloute foie gras dumplings, butternut squash, clementine, fennel Bouchard Pere & Fils, Beaune Du Chateau 1er Cru, Chardonnay 2008

Duck Confit poached pullet egg, pancetta, fines herbes, sherry vinaigrette Villa Ponciago, "La Reserva" Gamay, Fleurie 2010

Blanquette de Veau mirepoix, haricots verts, button mushroom Bouchard Pere & Fils, Beaune Du Chateau 1er Cru, Pinot Noir 2008

Cote de Bouef whipped potatoes, rapini, Perigueux sauce Bouchard Pere & Fils, "Les Cailles" Nuits-Saint-Georges 2006

Raspberry Mille Fuille cinnamon phyllo, grapefruit, pistachios, pastis crème anglaise Henriot

Gary Spadafore, Director of Education at Alliance Beverage Distributing Co. will be on site to speak about the wines and answer questions. The experience is priced at $120.00 per guest. For reservations call 480-437-1072.

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