Save the Bees, Drink Wine! Bee’s Box Wine Launch

This week was the launch of Bee’s Box Wines from the Francis Ford Coppola family of wines. I was invited to attend a launch party with fellow food writers. Bees. Food. Wine. It was a perfect evening as we learned a bit about bees, enjoyed a fabulous meal and drank wine.

The party was hosted at MOD a unique multi-use space in central Phoenix – coworking and meeting space by day, and entertainment space by night. The dinner was catered by Chef behind the popular Aioli Burger.

It all started when a swarm of bees arrived on the vineyards and some employees decided to start some bee’s boxes. The Coppola winery prides itself in sustainability. While grapes don’t need bees to pollinate, the bees create a healthy environment for the grapes to grow. A healthy bee population means a high level of environmental health. All of this leads to healthier soils, which means better grapes. And it’s all about the grapes.

Enjoy fine wine while helping the mission to save bees. 10% of sales are donated to local efforts to save the bees. The wine will be available in local restaurants soon or you can purchase online through the website or Amazon.

The launch team did an amazing job with a speaker that gave us an overview of bees and the importance of saving them, coordinating the meal, and decorating the unique space. Loved the mini honey bears filled with local honey. Can’t wait to plant the Bee-friendly flowers. And bee cake pops – so adorable.

Dinner was amazing. We were served 5 courses each one delicious with gorgeous presentation. My favorite was the Short Rib Empanada. OMG, amazing. So much goodness in a perfectly fried pastry.

The Menu

1st course: Chilean Sea Bass Ceviche with Sweet Potato, Avocado puree, Key Lime, Lemon Oil, Seasonal vegetables

2nd course: Argentinian Beef Empanada, Golden Raisins, Green Olives, Quail Egg, Onion, Garlic, Fresh Herbs, Guava Dipping Sauce

3rd course: Guatemalan Mole – choice of Jidori Chicken Breast with Sweet Plantain, Forbidden Rice

4th course: Salad: AZ Grass fed Beef Carpaccio. Lemon Arugula, Parmesan Foam, Pickled Red Onion, Radish, Caramelized onion Fritter, Balsamic Reduction

5th course: Farm Cheese Course: Habanero Peach Chutney, Toast Points, Blue Cheese, Goat Cheese, Hard Cheese