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Local Event Premier Host
Cost: $375 + 22% gratuity and 3.5% credit card fee
The amazing Tony Princiotta, The Cheese Store, Beverly Hills will join Wine Host Ian Blackburn for an amazing tasting of cave aged cheeses paired with an amazing collection of aged Rioja's and aged Bordeaux. This private event includes Cheese and Charcuterie only, but for some this will be enough for dinner. Yes, eating something prior to the event is advised but this will be generous. With our one bottle per paying guest policy, we plan to taste 18 wines when sold out.
$375 event includes tax, but 22% gratuity and 3.5% credit card fee is added to final invoice.
50 deposits are paid now, but are not refundable unless event is cancelled. Deposit is not the full cost of the event
Final invoices will be issued once we hit event minimum of 10 guests. -
Please read the event for our sustainable policies.
WHITE WINE - Starter flight
OLDER RIOJA
OLDER BORDEAUX
DESSERT FLIGHT
About Tony Princiotta of the Cheese Store in Beverly Hills:
Tony Princiotta thought he wanted to be a doctor when he grew up. A Santa Monica native, Princiotta studied history and biology at UCLA. Ironically, both disciplines have served him well. As the discerning manager of The Cheese Store of Beverly Hills, Princiotta has traveled across Europe in search of rare and interesting wines and cheeses. History meets culture.
According to Princiotta, it’s the hunt that keeps him happy and inspired, along with the desire to please his customers. Princiotta knows most of his clients not just by name, but by their tastes.
“Barrel sampling is one of my favorite methods to provoke the customer’s interest. The wines aren’t ready yet, but you get an idea of what the vintage will be like. People patronize The Cheese Store of Beverly Hills to discover what’s new in food and wine. We pride ourselves on being the premier information and product resource, because we’ve done the research, know what’s out there, and make it available to our clientele, “ Princiotta notes.
Princiotta has earned an impressive reputation in the culinary community. Chefs, sommeliers, and staff from many of America’s most recognizable restaurants visit The Cheese Store and it’s Princiotta’s responsibility to educate them about new and exciting trends in the world of wine and cheese. In fact, Princiotta’s expertise is in such great demand that he's taught classes on wine and cheese at a number of prestigious wineries up and down the coast of California, as well as institutions including UCLA and The Mondavi Center.
After hanging out with wine makers in Sonoma, Napa and Santa Barbara counties for over 30 years, he ventured out as a Garagiste in 2003, and every year since, his wines, including Syrah, Chardonnay, Grenache, Zinfandel and Sauvignon Blanc, have all won awards.
Manager and buyer of wine and cheese for The Cheese Store of Beverly Hills since 1983, Princiotta devotes much of his time to research and travel. “Sometimes I read about an intriguing product or hear about an interesting wine or cheese from a customer. I’ve visited all the important wine making regions of the world, and while I like to discover unusual products, I still want to offer my customers value,” he declares.
Princiotta enjoys selecting products that aren’t always mainstream. “Customers are attracted to The Cheese Store of Beverly Hills because of our dedication to providing excellent selection and service. As a result, many great food trends start right here at The Cheese Store of Beverly Hills.” Princiotta notes.
Princiotta spends his mornings on the international phone circuit, but likes to log as much time as possible behind the counter, interacting with the food and the customers. One of Princiotta’s most sought-after talents is his expertise in wine and cheese pairings. “The right cheese will make a great wine taste even better,” he explains.
Offering a choice bite of advice to anyone who likes to eat, Princiotta says of the exquisite offerings from The Cheese Store of Beverly Hills, “It’s only food. Whether you’re cooking or buying cheeses, let your palate do the talking. And always take it one step further. That’s part of the process.”
Princiotta learned the language of food at an early age. His grandfather emigrated from Germany after World War I and opened what was to become the largest bakery in Alaska. His parents met at the bakery during World War II when his father was stationed in Juneau. A scion of two great food cultures (his mother is Sicilian) Princiotta recollects that his house was always full of interesting European foodstuffs. “The only time we ever ate at a restaurant was on Mother’s Day, “ he quips.
When he’s not traveling, tasting, or teaching, Princiotta tends his bountiful garden, replete with orchids, tropical plants, and succulents. He also cultivates an abundant cook’s garden, that lends zest to his recipes and joy to family and friends. Also calling Princiotta’s garden their home are two 50-year-old tortoises. But these 35-pound pals won’t be making it into the soup any time soon. “In food and wine, the language of nourishment is from the heart,” Princiotta avows.
Our Policy
All tickets are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum. Fewer bottles equals larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason - this is like an airline flight or Dodger game… once it goes, its gone.
NOTICE REGARDING ALLERGIES, FOOD RESTRICTIONS + LIMITATIONS INCLUDING BEVERAGES BUT NOT LIMITED TO WINE.
*Please carefully review any programs you may be interested involving food/refreshment/beverages.
No refunds, cancellations, or date swaps allowed.
Unfortunately, refreshments and food & beverage substitutions are politely declined. We try our best to accommodate food limitations/restrictions, however, it is our policy is to inform you that we make no promises or guarantees of any particular food/ beverage accommodation, regardless of whether learnaboutwine or our third-party venue is providing refreshments/ food and/or beverages. We make no promises guarantees that if/ any refreshments/food and/or beverages are free of any allergens and/or health restricting products/elements. We will not be held responsible/liable for/if any illness that may occur while consuming at his/her/their own free will and at his/her/their own discretion.
*Please be advised, outside food and beverage is not permitted at any of our events.
*Adult Participants must be 21 and over. Valid government issued ID required to attend this event. The entirety of the experience is important and vital for the enjoyment of all adult participants. Our private events are created for adults 21-years of age and older and unable to accommodate minors. Minors are not allowed into any of our events.
*ALL/ANY TICKET SALE IS FINAL. WE DO NOT OFFER REFUNDS/EXCHANGES/CREDITS/TRANSFERS BETWEEN OUR PROGRAMS.
Email us - tlc@learnaboutwine.com
PROPOSITION 65 WARNING: Drinking distilled spirits, beer, coolers, wine, and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
Email us: tlc@learnaboutwine.com
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