To celebrate the 30th anniversary of its partnership with the lauded Deutz Champagne house (whose roots go back to 1838), the Peninsula Hong Kong invites guests to join it for an exclusive culinary event this fall. Taking place on November 24, the celebratory seven-course dinner will be overseen by group executive chef Florian Trento and crafted by seven of the hotel’s top chefs, culled from restaurants serving Swiss, French, and Cantonese fare. Each dish will pair with a specific Deutz vintage, from cucumber jelly topped with caviar and oysters served with the newly released Amour de Deutz 2008, to grilled Australian strip loin with seasonal vegetables and Périgueux sauce complemented by the limited-edition William Deutz 1988—a vintage that is not available to purchase and is typically only found in private collections. The dinner starts at HK$5,888; call the hotel to reserve a spot.
Back in North America, Troutbeck boutique resort—a design-savvy property set on a historic country estate in upstate New York’s lush Hudson Valley—hosts a year-round series of dinners that pair French chef Marcel Angez’s creative farm-to-table menus with sparkling ciders crafted by noted local producers, many of whom prefer the drier, more tannic styles that work well with richer dishes like Normandy-style tripe. And if you have a serious sweet tooth, the Resort at Pedregal, set in a private cove just outside Cabo San Lucas, has just introduced the Sparkling & Sweets Champagne and dessert tasting experience at its signature Don Manuel’s restaurant. Indulge in a yuzu-topped chocolate and caramel mousse with chocolate and tarragon ice cream paired with a 100 percent Chardonnay-based Blanc de Blancs; pineapple-rum-and-vanilla macarons with coconut crumble and pineapple sorbet served with rosé bubbles; and guava-and-goat-cheese cheesecake with a yogurt pear sorbet, complemented by Champagne Ruinart.