Guests over age 21 were able to sample “Survivor Monkey” with a delicious spread of food that paired well with the Zinfandel. Suggitt notes that Periwinkle board members, staff and friends, along with Nice Winery stakeholders, enjoyed a recent “release party” where the young artist and her parents got to mix and mingle with guests. We appreciate their generosity in giving back a portion of the wine sales to support our camps and arts programs, as well as honoring one of our young artists.” “It’s a joy to work with such charity-minded business owners like Ian and Ryan, who have embraced Periwinkle. “Our partnership with Nice Winery has truly been a magical experience,” says Doug Suggitt, Executive Director of The Periwinkle Foundation. Payton’s “Survivor Monkey” design captured the imagination of this year’s judges and adds a whimsical touch to each bottle of wine. Nice Winery will donate 30% of the proceeds from the sale of each $60 bottle of wine back to The Periwinkle Foundation.Įach year, a different red wine is chosen featuring the art of one of the patients in the Making A Mark® program. The new wine for 2023-2024 is called “Survivor Monkey” and is a 100% Zinfandel from fruit sourced from a sustainably farmed, family-owned estate within Sonoma Valley. Houston’sNice Winery has just released its latest wine benefiting The Periwinkle Foundation, with the label designed by Payton, a 10-year-old pediatric cancer patient at Texas Children’s Hospital through Periwinkle Arts in Medicine’s Making A Mark® program. Nice donates 30% of sales “Survivor Monkey” Zinfandel to Periwinkle Nice Winery releases new wine benefiting The Periwinkle Foundation with label designed by pediatric cancer patient named Payton For additional information, please visit. along with live entertainment Thursday through Sunday starting at 6:30 p.m. Happy hour will be offered at the bar, in the dining room, and on the patio every day from 4 p.m. MaKiin will serve dinner Sunday through Thursday from 4 p.m. To enhance the experience further, MaKiin will introduce a happy hour, complete with a thoughtfully curated array of Thai twists on classic cocktails and a specially crafted food menu. The beverage menu boasts a lineup of 50 wine labels, each expertly chosen to complement the exquisite flavors of MaKiin’s cuisine, and ten hand-crafted specialty cocktails. Indulgence continues with dessert highlights, including butterfly pea flower-infused coconut ice cream served with fruit jelly and a creamy, salt-cured egg yolk, daily sorbet specials meticulously crafted in-house, and the Dessert Wonderland featuring rich chocolate soil, lychee rosewater sorbet, and edible moss topped with a whimsical chocolate tree and fluffy cotton candy. On the menu, the chefs introduce multi-layered dishes full of distinctive flavors that serve as an ode to royal Thai family recipes within the Northern and Southern culinary regions of Thailand, which has influences from Malaysia, India, Indonesia, and China. The menu was created by Thailand’s award-winning duo Chefs Eakkapan (O) Ngammuang and Aphassorn (Bell) Predawan, who were both born and raised in Thailand and bring over 15 years of experience to MaKiin.
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