March 30, 2004

For Immediate Release:


For more information, please contact                                                                              

Kelly Donovan (314) 909-4949, ext. 11


Visit an “Alternate Dooniverse” with Blue Water Grill and Bonny Doon Vineyards

Tuesday April 20, 2004 at 6:30 pm


Special guest Eric Freeburg “Vinbasssador to the Midwest” of Bonny Doon will be presenting wines from the “land of no corks” paired with unique creations by Blue Water Grill Executive Chef, Kyle Patterson.


Cured Salmon Crepe Gateau 

Freisa Frizzante, Peidmont 2001


Smoked Oyster Spring Roll w/ Ginger Dipping Sauce

Pacific Rim Riesling, Washington and Mosel 2002


Eggplant Wrapped Halibut w/ Rosemary & Basil Relish on Spinach Orzo

Clos de Gilroy Grenache, California 2003


Peppered Bacon Wrapped Tuna on Roasted Root Vegetables

w/ Porcini Cabernet Sauce

Old Telegram Mourvedre, Contra Costa 2001


Fish-Shaped Bittersweet Chocolate & Coffee Mousse Lollipops

Framboise, Infusion of Raspberry, California NV


(Vegetarian options also available)



Prior to becoming the Regional Sales Manager, Eric Freeburg was the assistant winemaker working directly under the founder of Bonny Doon Vineyards.  In the eleven years Freeburg has been with the Vineyards, Bonny Doon has produced wines that are true to retaining as much of the natural grape qualities as possible.  In addition to making wine, Bonny Doon has developed an image unlike any other vineyard.

Blue Water Grill, located at 343 S. Kirkwood Rd, has been serving fresh and innovative seafood for over 15 years, and has won several “Best Seafood” awards from local publications.