We are very excited to be collaborating with Sean Bone at his newly opened Osso Lunchroom in Langley. Join us Wednesday evening May 27th for a private dinner featuring a tour of Italy’s classic wine regions paired with Sean’s locally and seasonal prepared dishes.
Marquis Wine Cellars’ Italian Wine Buyer, Leah Bickford will be on-hand to share her love for the boot and the stories behind the places and people who make these amazing wines. This three course + cheese delight will feature eight wines from Italy’s most classic regions including Prosecco, Brunello, Barolo and Barbaresco.
Buy Tickets // Menu // Contacts
When: Wednesday May 27, 6:00pm Reception and 6:30 dinner
Where: #703, 20381-62 Ave Langley
Bubbles to Start
NV Zanotto Col Fundo Prosecco IGT (Veneto)
White Wine Flight
13’ Collestefano Verdicchio di Matellica (Castelli di Jesi Marche)
12’ Elio Grasso Educato Chardonnay (Barolo Piemonte)
First Red Flight
12' Pio Cesare Barbera d'Alba "Fides" (Piemonte)
09' Il Poggione Brunello (Tuscany)
Second Red Flight (the big boys)
09’ Francesco Rinaldi Barolo Canubbio (Piemonte)
10’ Sottimano Barbareso Cotta (Piemonte)
Il Poggione Vin Santo Sant' Antimo DOC
Sean Bone and the Osso Lunchroom
As a young boy, Chef Sean was deeply influenced by his Mother and Nona who were both Italian. He learned that almost anything can be created from scratch. Every menu item is deliciously created to give your palate an experience of flavour and delight.
Chef Sean Bone is a Red Seal Certified Private Chef who has spent many years cooking for the rich and famous in a private setting (private yachts & estates). He, therefore, specializes in creating menu items that meet the desires and expectations of these high-profile clients. Because of this experience, Chef Sean can make any meal into a masterpiece! He often leaves his guests at a loss for words. This type of culinary prowess is rarely seen in someone so young and his notoriety (especially in the private industry) is held in the highest regard. He has attained many accolades from top-end executives, athletes and celebrities. Fine dining achievements have included two years at Le Crocodile under Michel Jacobs and Franck Berthelon. In addition, Chef Sean spent two years learning the business under restauranteur John Blakely at Bistro Pastis while working with Chef Alain Leguet, Chef Dino Renarts and Chef Brad Miller.