Founded in 2012 by Proprietor & Chef, Erin Sealy, Wine Pairs Events & Catering is the perfect choice for your next social gathering.  From private dinners to client cocktail parties, Chef Erin Sealy will help you impress your special someone or elite team by turning a boring dining experience into a palette pleasing extravaganza.

 

Chef Erin specializes in pairing food with wine, beer and spirits.  Menus are crafted around what is being poured for each course, taking into consideration the flavors & textures that make each unique!

 

Chef Erin Sealy meets one-on-one with each client to create a menu, atmosphere and elegant dining experience unlike anything you've ever...well, tasted.

CONTACT US!

 

Phone: (619) 823-3541
Email: chef@winepairsevents.com

Click here to JOIN OUR MAILING LIST and get info on wine dinners, specials, and other events.

 

 

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 How We're Navigating Through Unprecedented Times 

We, alongside other businesses, are being responsible and changing the way we operate, for the health and safety of the public and our team. All public, pop-up events have been cancelled for the remainder of March and all of April. Please remember the impact this has on all businesses, but especially small businesses. Many may not be able to recover from this. Let's all try to support local shops and businesses. Many restaurants still have their online products for sale and are offering to-go and/or delivery options.
We are no different. We are struggling with everyone else, but are staying positive. We're still taking orders for Chef Erin's Chocolate Brittle and Maple Bourbon Bacon Jam through our online marketplace. You can also purchase gift certificates for future events and catering! We are also ramping up our meal delivery program and offering a new wine paired dinner option for delivery or pick-up. Menus will be created daily so please check back frequently! 
 
Health and safety is of the utmost importance. As the sole preparer of all products and meals, and the single user of the kitchen at KnB Bistro, cleanliness and sanitation is paramount and I'm confident in both aspects of my kitchen.
Thank you for your continued support.
Cheers, 
Erin

           Current Pairing Menu: July 1st - July 14th            

                                    Delivery Only                                     

UPDATE 7/1: A  new, menu had been posted below, just in time for 4th of July! Wine pairings will be updated this evening once I have the selections in hand. Thank you so much for the continued support!
 
As we all get used to our temporary new normal, I just want to reiterate that I am the single source for this delivery program. I solely shop, prepare, clean and deliver these meals, literally every aspect of the weekly menus, I cover. Although many days are crazy long for me because of this, I've decided that ensuring that only one person comes in contact with you and your meals, is the best plan of action during these times. You can schedule deliveries multiple days in advance, if you'd like, it does help me with scheduling! Lastly, please check out the delivery schedule listed at the bottom of the page. Don't worry if you don't see your area, just shoot me an email. I'm currently covering nearly all of San Diego County.
 
All items are crafted daily and ready to be enjoyed immediately or refrigerated for later consumption. Want the (almost!) full Chef Erin experience? Add the suggested wine pairing! 
Things to Share & Starters:
Small Cheese Board: Two 1oz. cheese selections, 1 1oz. charcuterie, homemade jam, nuts, dried fruit, fresh fruit and crackers. Selections change at least once a week. $12
Wine Paring: NV Chandon California Brut Rose $24
Large Cheese Board: Four 1oz. cheese selections, 2 1oz. charcuterie, homemade jam, nuts, dried fruit, fresh fruit and crackers. Selections change at least once a week. $22
Wine Paring: 2018 Gerard Bertrand Cote des Roses Languedoc Rose $22
Prosciutto + Melon Board: Parma prosciutto (2 oz.) complimented with fresh Tuscan cantaloupe. Served with marcona almonds, manchego (2 oz.), Chef Erin's quince membrillo, kalamata + mission fig tapenade and crackers. $18
Wine Paring: 2018 Gerard Bertrand Cote des Roses Languedoc Rose $22
Langostino Elote: Fresh grilled corn, cut from the cob mixed with langostino tails, cotija and avocado crema + mayo (8 oz.). Topped with blended spices and served with fresh tortilla chips. $14
Wine Pairing: 2016 Dept. 66 Facade by Dave Phinney Grenache Gris $26
Spicy Ahi Poke: Fresh off the boat from Haworth Fishing! Fresh ahi loin cubed and tossed in toasted sesame oil, spicy crispy garlic, green onion, masago and ponzu. Topped with furikake. 8 oz. serving. $16
Wine Pairing: 2016 Dept. 66 Facade by Dave Phinney Grenache Gris $26
Roasted Beet Salad: Baby arugula topped with fresh roasted beets, diced yellow bell pepper, crumbled feta cheese, toasted pecan, black pepper and olive oil vinaigrette (served on the side). $9
Wine Paring: Trinchero Napa Valley Mary's Vineyard Sauvignon Blanc $26
Mediterranean Steak Skewer Salad: Baby greens, fresh cucumber, herbed feta and kalamata olive salad, topped with two, grilled steak and vegetable skewers. Greek vinaigrette on the side. $16
Wine Paring: 2017 Willamette Valley Vineyards Founder's Reserve Pinot Noir $28
Zucchini Tart: A delicious combination of  baked zucchini, red onion, fontina, swiss and cheddar cheeses with just enough flour to hold it together. Served with Chef Erin's Maple Bourbon Bacon Jam (on the side) and baby arugula. 4 wedges. $14
Wine Paring: 2017 Willamette Valley Vineyards Founder's Reserve Pinot Noir $28
Savory Langostino + Shrimp Bread Pudding: A rich combination of chopped brioche and croissant, brandy flambed leek and mushroom, shrimp and langostino baked in savory egg custard. Served with vanilla chive sauce on the side. 2, 4 oz ramekins. $16
Wine Paring: 2018 Eberle Paso Robles Estate Chardonnay $22
Wild Mushroom Bisque: Five mushroom varietals and fresh fennel, sauteed and added to porcini broth and heavy whipping cream, then pureed. Served with crema, chive and crostini on the side. 2 cup serving. $12
Wine Paring: 2017 Willamette Valley Vineyards Founder's Reserve Pinot Noir $28
Shi Shi Tacos: Choice of: Slow roasted pork carnitas, carne asada or seared blackened ahi. Shredded Napa cabbage, sauteed squash, sofrito sauce, cumin spiced crema, crispy fried onions and green chile flour + corn tortillas. 2 tacos. Ingredients come in individual containers to ensure quality. $16
Wine Pairing: 2013 Hill Family The Barrel Blend Napa Valley Red Wine $30
Full Entrees:
Braised Short Ribs for 2: Whole beef short ribs, cut in half (2) then slow braised in red wine and seasonings, then glazed in a bitter chocolate + blackberry preserves reduction. Served with potato gratin and vegetable saute. $45
Wine Pairing: 2016 Faust Napa Valley Cabernet Sauvignon $48
Pork Trifecta for 2: Butterflied pork loin chops (2) stuffed with spicy pork sausage and cheese, then wrapped in bacon and baked. Served with vegetable saute and wild mushroom + goat cheese soft polenta. $40
Wine Paring: 2017 Willamette Valley Vineyards Founder's Reserve Pinot Noir $28
Chicken Parmesan for 2: Chicken breasts (2) flash fried with a bread crumb + parmesan crust then layered with artisan pepperoni and mozzarella cheese, then broiled. Served with pasta, arrabiata sauce and shaved parm-romano (on the side) and an antipasto side salad. $40
Wine Pairing: 2013 Hill Family The Barrel Blend Napa Valley Red Wine $30
Local Caught Sea Bass Veracruz for 2: Fresh off the boat from Hawoth Fishing! Local Sea Bass fillets (14 oz.) sauteed in traditional Veracruz sauce of tomato, sweet onion, green olive, jalapeno and caper. Served with tomato rice and side salad. $45. 
Wine Paring: 2018 Gerard Bertrand Cote des Roses Languedoc Rose $22
Keto for 2: KETO Friendly! Your choice of protein: pork carnitas, carne asada (add $5), pork tricefta, or short ribs (add $5). Served with baked cauliflower gratin and bacon + blue cheese spinach salad. $40​
Wine Pairing: Follow pairing recommendation for the protein chosen, detailed above.
Eggplant Parmesan for 2: Eggplant steaks (4) flash fried with a bread crumb + parmesan crust then layered with fresh spinach and mozzarella cheese, then broiled. Served with pasta, arrabiata sauce and shaved parm-romano (on the side) and a vegetarian antipasto side salad. $40
Wine Pairing: 2013 Hill Family The Barrel Blend Napa Valley Red Wine $30
Desserts & Additional Offerings:
Apple Butter Cheesecake: Traditional cheesecake with a swirl of apple butter and a graham crust. Served with fresh berries. 2, 4 oz. ramekins. $10
Goat Cheese Cheesecake with Strawberry Basil Preserves: Half cream cheese, half goat cheese, this tangy version of a classic is complimented with a meyer lemon cookie crust and served with Chef Erin's fresh Strawberry-Basil preserves (on the side). Served with fresh berries. 2, 4 oz. ramekins. $12
MILK Chocolate Soft Brittle: Created with 4th of July in mind! Belgian milk chocolate with graham cracker pieces, mini marshmallows, toasted almond, pop rocks and sea salt. 9 oz bag. $12
Chef Erin's Maple Bourbon Bacon Jam: Small (4 oz) $10, Large (8 oz) $17
To Order:
Please order by 11am for same day delivery, but please note that this is not always possible if the schedule is already full. Advance orders are the way to go to ensure you get your ideal delivery date. Please don't call in orders, just email or text Erin to order: Chef@winepairsevents.com or 619.823.3541.
Please be sure to include your address and any special instructions, such as gate codes.
Free delivery on orders of $50 or more!
Deliveries typically occur between 4-6pm
Delivery is far and wide, don't be shy, ask us!
Online payment ahead of delivery is the best option right now, invoices are sent out the night prior to delivery and easily paid online. Please let us know if you'd like to make other arrangements.
Current Delivery Schedule (updated 12:25am 7/4):
Friday 7/3: La Jolla, Encinitas, Carlsbad, UTC, San Carlos
Saturday 7/4: College, North Park, Rancho Penasquitos, Escondido
Sunday 7/5: Point Loma, Bankers Hill, La Mesa, Fletcher Hills, El Cajon
Monday 7/6: North Park, Normal Heights, Chula Vista
Tuesday 7/7: OPEN
Wednesday 7/8: Linda Vista, Escondido