FUMANA International Wine Dinner
407 S. Palafox Street Pensacola, FL
FUMANA International was founded in May 2002 by Moira Henkel, a South African foreign national. FUMANA'S combined business experience totals some 80 years across the field of project management, marketing, sales, administration, financials, investment banking, logistics and company development. This first-hand knowledge of South African business is strengthened by a realistic, streetwise understanding of South Africa. Reception with Special Guest Moira Henkel! Smoked Trout with Granny Smith Apples, Horseradish Crème Fraiche & Fresh Dill paired with Verde En Lust "Jess" Rose 1st Course: Seared Scallops with Creamy Lemon-Caper Sauce paired with Vedre En Lust White Mischief 2nd Course: Pan Roasted Duck with Cherry Sauce paired with Vedre En Lust Malbec 3rd Course: Beef Short Rib, glazed Chipolini, roasted tomato and fingerling potatoes paired with EIkendal Charisma 4th Course: Decadent Dark Chocolate Filled Puff Puffs paired with Eikendal Methode Cap Classique Sparkling Cooking Class Participant Tips & Details: Culinary enthusiasts are encouraged to participate or observe during the class. -Wine & beer service available. -Participants receive 10% off at So Gourmet on day of class. -Classes must meet a minimum of 10 reservations. We are eager to start serving our guests once again. Guest safety remains our top priority. Here is what we are doing to maintain the health and safety of our guests and employees: All Bodacious cooking classes are hands off and demonstration style at this time. Additionally, temperatures of all staff members are taken upon arrival of each shift. Food and beverage staff are practicing the highest safety standards, with medical-grade face masks and gloves at all times. Additionally, staff will be in place throughout the event to ensure guests remain at recommended distances while enjoying a gourmet meal, a delicious glass of wine and a safe, distanced experience. Due to product availability during COVID, our Chef may have to make menu substitutions based on the availability of food and beverage items.