Wine dinner participation requires your immediate action

The Midwest Winefest’s Grand Tasting is on Saturday, and later this week, I’ll have a story outlining all the changes and additions to that event.

But if you want to take advantage of one of the other fun aspects of the winefest, you’ll need to act in the next couple of days.

Each year, the American Institute of Wine and Food’s Wichita chapter organizes several wine dinners around town. They happen the night before the grand tasting and feature multi-course dinners paired with wines from specific vineyards. All the dinners start at 7 p.m., and all are $135 a person.

Reservations, though, are due by noon on Wednesday, April 20, by calling 316-682-5502.

Here’s a look at this year’s dinners:

Hess Collection wine dinner

Wichita Marriott, 9100 Corporate Hills Drive

Assorted hors d’oeuvres including baba ghanoush on naan bread, filo cups filled with lobster-crab tarragon aioli and dilled salmon mousse canape, 2014 Hess Select Sauvignon Blanc

Fish Course: Coquilles of scallop en croute in saffron sauce, 2013 Hess Collection Chardonnay

First Course: Antipasto of soppressata, prosciutto di Parma, fresh mozzarella, olives and roasted tri-colored peppers and eggplant drizzled with basil-infused extra virgin olive oil, 2013 Hess Collection Allomi Cabernet Sauvignon

Entrée: Medallion of beef tenderloin with wild mushroom Vidalia onion ragout, sundried tomato polenta, garlic-herb roasted purple and Yukon potatoes and stuffed zucchini with printanier of fresh spring vegetables, 2012 Hess Collection 19 Block Mountain, Cuvee 2012 Hess Collection Mount Veeder Cabernet Sauvignon

Dessert: Hazelnut dark chocolate mousse with white chocolate trifle, sliced mango and tri-berry coulis

Jackson Family Estate Wine Dinner

Two Olives Banquet Hall, 2949 N. Rock Road

Hors D’oeuvres including shrimp and cheese canapés on Cucumber rounds, 2014 Matanzas Creek Sauvignon Blanc

Fish Course: Yellow tail with macadamia nuts, oven-roasted tomatoes, capers and mangoes with a lime splash over butter lettuce, 2014 Freemark Abbey Napa Chardonnay

First Course: Tortolle lamb bolognese finished with red wine and sliced mushrooms, 2012 Champs de Reves Anderson Valley Pinot Noir

Entree: Sliced sirloin steak with demi-glace, Naji’s potato pie and roasted and steamed vegetables, 2012 Freemark Abbey Napa Cabernet Sauvignon, 2011 Altalon Pauline’s Cuvee

Cheese Course: Assorted cheeses

Dessert: Dark chocolate mousse coffee and tea

Seghesio Family Vineyards Wine Dinner

DoubleTree by Hilton Wichita Airport, 2098 Eisenhower Airport Pkwy

Assorted hors d’oeuvres, 2014 Seghesio Family Vineyards Pinot Grigio

Salad course: Butter lettuce with hazelnuts, peach-flavored white balsamic and goat cheese and rosemary baguette chips, 2011 Seghesio Family Vineyards Arneis

First Course: Lamb ragout over polenta with pecorino, white truffle and micro green garnish, 2013 Seghesio Family Vineyards Barbera

Intermezzo: Fruit sorbet

Entrée: Seasoned beef tenderloin with blue cheese garnish and topped with cognac cream reduction, baby Yukon potatoes and carrots and edamame in a butter sauce, 2012 Seghesio Family Vineyards Old Vine Zinfandel, 2013 Seghesio Family Vineyards Rockpile Zinfandel

Dessert: Duet of strawberry mousse in chocolate cup and flourless torte