Wednesday's Wine & Tapas Location: LON's at The Hermosa 5pm - 7pm each Wednesday afternoon

Taste flights of wine ranging from $10-$20 and hand-selected by our sommelier from LON’s Wine Spectator award winning cellar every Wednesday from 5-7pm. Tapas pairings like wood-grilled Australian lamb chops with smoked peppers, scallop-stuffed peppers with blue corn and Arizona shrimp with garlic and grilled sourdough are created by the culinary team for a match made in heaven. Tapas pairings available from $8. • 1-13 Dessert wines • 1-20 Malbecs • 1-27 Pairing wines with cheese • 2-3 Nebbiolo • 2-10 Roses • 2-17 Carmenere • 2-24 Wines from Feudi di San Gregorio • 3-3 Wines from New York • 3-10 Central Coast Wines • 3-17 Rhone wines • 3-24 Spanish Reds • 3-31 Wine Tasting Temperatures • 4-7 Frog's Leap Cellars • 4-14 Wines from Carneros • 4-21 New Zealand Wines • 4-28 Wines from Portugal • 5-5 Wines from Mexico • 5-12 Australian Reds • 5-19 Australian Shiraz (styles) • 5-26 Red Burgundy • 6-2 Sherry's • 6-9 Wines from Sicily • 6-16 Rieslings • 6-23 Spanish Whites • 6-30 Boxed Wines Call 602.955.7878 for reservations or for more information.

Winemaker Dinners Lon's at the Hermosa Presents A special evening of wine and food Hosted by Laura DePasquale, Master Sommelier Wednesday, February 17, 2010

All the featured wines have earned the Tre Bicchieri Award from Gambero Rosso. Laura DePasquale, MS, is Vice President, Fine Wine Development at Palm Bay International, One of the country's leading importers of wines and spirits from around the globe. As part of the company's executive team, DePasquale oversees sales of all fine wine Brands in the Palm Bay portfolio and plays an integral role in the development of new initiatives. Reception 6:30pm Iranian caviar and buckwheat blini and traditional accompaniments Cavit Altimasi Graal Brut 1st course Tempura purple artichoke heart, bacalao in puff pastry, lemon aioli Ferrari Pearle Sparkling Wine 2nd course Roasted Langostine and herb risotto with bouillabaisse buerre blanc Anselmi Capitel Croce and Planeta Cometa 3rd course Heirloom tomato and Buffalo mozzarella cheese salad with Buffalo Carpaccio and aged balsamic gelato Fonterutoli Castello Chiante and Poliziano Asinone 4th course House made whole wheat papardelle pasta with duck two ways, oven roasted royal trumpet mushrooms and fresh plum duck sauce Travaglini Tre-Vigne Gattinara 5th course 12 hour braised Kobe beef short ribs with seared horseradish gnocchi, confit of baby onions and bone marrow cracker Siepe, Serpico 6th course Gorgonzola 'dolce' soufflÈ with Marcona almonds and Tupelo honey Bertani, Amarone $150 per guest inclusive of service charge and sales tax Seating limited, please RSVP to 602-955-7878

Smooth Jazz Brunch Sundays from 10am - 2pm

Enjoy LON's ala carte hacienda brunch accompanied by great jazz on our stunning patio or inside the cozy restaurant every Sunday. LON's partnership with KYOT continues in 2010 as Melissa Sharpe airs from 10am - 2pm at LON's for KYOT's Smooth Jazz Brunch once a month. Come enjoy the comfort and soothing sounds from KYOT and the best Sunday Brunch in the Valley at LON's! For reservations contact us at 602-955-7878.

	Sunday Artist Brunch Series Scottsdale Artists' School Best and Brightest Juried Winners Sunday, February 21, 2010
	Featured local artists from the 25th Annual Best and Brightest Juried  Fine Art Show and Sale that takes place each year at the Scottsdale Artists’ School will be featured today. Both established as well as emerging artists compete in this show. Entries include paintings, drawings and sculpture enjoyed by local collectors and art enthusiasts. http://scottsdaleartschool.org

Sunday Artist Brunch Series Fred Krakowiak Sunday, March 21st

Throughout the morning, Krakowiak will be available for one-on-one interaction with guests as he demonstrates his artistic techniques on Lon's scenic patio. Krakowiak specializes in paintings of wildlife from Africa and across the world, capturing them in motion using mediums such as oil on copper and dye on silk. Blessed with the gift of an artist's eye, he is able to detail every nuance of the animal's very existence. Formally trained in the ancient art of Sumi (pictures in ink), he has more than 25 years of conventional study in various mediums including watercolor, oil, pen and ink, and dye on silk.