The Los Angeles Chapter of the Berkeley-Haas Alumni Network invites you to an exclusive wine-tasting featuring: 4 course dinner at Petrossian Restaurant in Los Angeles and the wines of Daou Vineyards.


Tuesday, November 18, 2014

Registration:   6:30 PM

Wine & dinner: 7:00-9:00 PM

Where: Petrossian Restaurant
321 North Robertson Boulevard
West Hollywood, 90048

COST: $80.00 per person through October 24

$85.00 per person through November 10

$90.00 at the door – if available, call first to check, 818-399-8943

Join fellow alumni, spouses, and friends for this wonderful opportunity to taste the outstanding wines of Daou at Petrossian for the latest in a series of popular events that have featured California’s finest wines and eateries.

Four Course Dinner includes 4 tastes of wine plus a full glass of your choice of wine:

About Daou Vineyards:

The Daou brothers took over the property in 2012 and have received accolades for their wines. Some of the wines we will be tasting have received ratings from 93-95 points from Wine Advocate and Wine Enthusiast.  Each participant will taste 4 wines and then choose a glass of their choice to accompany dinner.  These are Grenache Blanc, Pinot Noir, Reserve 1740 and Reserve cabernet Sauvignon.

About Petrossian and Chef Giselle Wellman:

Petrossian is an extension of the Petrossian in Paris & New York showcasing the finest Caviars in the world. Executive Chef Giselle Wellman both elevates Caviar and promotes Caviar’s accessiblity throughout the menu, while also drawing from her Mexican heritage framed by stints in kitchens run my the world renowned chefs Thomas Keller, Jean Georges, Grant Achatz and Mario Batali.  It receives 4 and a half stars from Trip Advisor and Yelp.  HAN-LA has been producing these events for over 25 years.  When held last time at Petrossian, the food and service were considered the best in the history of the event.



Egg Royale

Soft Scrambled, Vodka Whipped Cream, Caviar



(choice of)

Cauliflower Marcona Almond Soup

La Quercia Prosciutto, Golden Raisins, Coriander


Caviar Salad

Butter Lettuce, Shaved Egg, Shallots, Chives, Lemon, Crème Fraîche



(choice of)

White Truffle Risotto

White Truffle


Butternut Squash Ravioli

Brown Butter, Sage



(choice of)

Ribeye Medallion

Vadouvan Couscous, Eggplant, Labneh, Cherry Tomatoes


Whole Mediterranean Sea Bass

Bok Choy, Ginger, Serrano Chili, Garlic, Dashi, Sesame



(choice of)

Vanilla Panna Cotta

Espresso Caviar, Cardamom Shortbread


Olive Oil Cake

Pistachio Gelato, Strawberries, Orange Glaze


Bread Service included

Executive Chef Giselle Wellman


For those who wish, special caviar presentations will be available.


We are extremeley grateful especially to Petrossian and also to Daou Vineyards  for the value pricing to enable us to bring you this event at a price at this modest cost.

Seating is extremely limited and is expected to sell out rapidly.