Continuing to provide an array of culinary options for its guests, Bacchus is inviting prominent Southwest Florida chefs to the restaurant on select evenings to prepare custom menus. The first guest chef wine dinner will be presented by Chef Kris Zook on Jan. 11 from 6-10 p.m.  This event will launch a series of guest chef wine dinners designed to expose Bacchus guests to a broad range of Southwest Florida’s culinary professionals, complimenting the offerings of the Bacchus chefs.

 “We are passionate about bringing fresh culinary options to our diners,” says Bacchus Executive Chef Heath Higginbotham. “January is the perfect time to consider new food and wine options, and we are thrilled with the lineup of guest chefs that has been secured for the coming months.”

The first guest chef, Zook, is a graduate of the Culinary Institute of America in New York and has worked for several of Lee County’s most prestigious restaurants. He currently serves as executive chef at Doc Ford’s Rum Bar and Grill Restaurant Company on Sanibel Island. Zook’s menu for the evening is priced at $60 and includes a salad course, two entrées and dessert. Each of the four courses features an expertly paired wine. For reservations, call 239-437-8676.

The meal begins with lump crab, tear drop tomatoes, toasted macadamia nuts, cucumbers and feta cheese on arugula and mixed greens. Drizzled in a creamy lemon and garlic vinaigrette, the salad will be paired with a 2008 Clay House Adobe White. For the second course, guests will enjoy duck and wild mushroom strudel, organic sprout salad and champagne white truffle beurre blanc, paired with a 2008 Fat Cat Pinot Noir. The third course offers roasted tenderloin of beef, herbs de provence, a winter root vegetable and fingerling potato ragout in a zinfandel wine reduction. The beef will be paired with 2006 Ramsey Cabernet. The four-course dinner concludes with raspberry, white chocolate bread pudding topped with vanilla ice cream and fresh berries. The wine pairing for dessert is 2009 Jam Jar Sweet Shiraz.

For future guest chef wine dinners, Bacchus will host Chef Reuben Silva of Performance Food Group on Feb. 8, Chef Joe Mills of South Seas Island Resort on March 8 and Chef Marvin Aleveres of Bayfront Bistro in April 12. For more information, call 239-437-8676.

Swanky Lifestyle is the parent company to Bacchus, an upscale restaurant and wine bar located in the Bell Tower Shops; Mad Cuisine, an innovative gourmet take-out and upscale catering and event company located in South Fort Myers; and Krafty Kuisine, creator of Krafty Krab Rolls and To Chi sauce and a wholesale food manufacturer. For more information call 239-275-7926, or visit www.swankylifestyle.com. Also, follow Swanky Lifestyle online on Facebook and on Twitter, www.twitter.com/bacchusftmyers.