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Rosé Every Way Dinner

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There is more than one way to enjoy a fine rosé.

Join us for an adventurous dinner experience centered around everyone's favorite springtime flower and summertime libation: ROSES & ROSÉ. Through wine and cocktail - using literal and creative interpretation - SO.PA team has woven together a culinary story that draws inspiration from the bounty of warm-weather. Explore rose's vibrant color spectrum, floral character, and Rosé's often delicate yet complex flavor profile. From RUINART Rosé champagne to RUMOR Rosé to EMPRESS Rose Gin and liqueurs, experience the cornucopia of flavor of all things R.O.S.E.

Two wines, two cocktails, masterfully paired with Chef Michael Hung's exquisite cuisine.

Event Date: Friday, May 17th

Time: 6:30-9pm

Price: $125pp


Rosé Sparkling: RUINART Rosé Champagne Brut NV
Lightly Cured NZ King Salmon
Caperberries, Creme Fraiche, Everything Bagel Spice, Yeast 

Rosé Still WINE: ’22 RUMOR Rosé
Spring Pea Salad
Varieties of Peas, Young Field Greens, Whipped Ricotta Cheese, Sourdough Croutons

Pink Mamba cocktail – EMPRESS Rose & Elderflower GIN, rose & Elderflower liqueurs, strawberry, lime, Yuzu lemonade, cheese & 5-spice dust rim
Jidori Chicken Farci
Mustard Braised Celery, Rhubarb and Green Strawberry Salad, Lemon Sabayon

L’Horizon Rose cocktail – COMBIER Rose liqueur, Maderia wine, limoncello, grapefruit,
candied rose petals
Tart Framboise
Raspberries, Grapefruit Scented Creme Patisserie, Vanilla Chantilly 


Chef Michael Hung

Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere. His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie.

In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower, where under his leadership the restaurant was honored Best New Restaurant by Esquire magazine, Los Angeles Magazine, and Travel + Leisure Magazine. In 2015, he opened Viviane in the Avalon Hotel in Beverly Hills, earning a superlative review from LA Times’s Jonathan Gold, garnering Best Hotel Restaurant by LA Weekly Magazine, and was recognized by SF Chronicle food critic Michael Bauer as one of LA’s best restaurants.

Chef Michael is currently the Executive Chef for Steve Hermann Hotels in Palm Springs where he oversees the kitchens for The Colony Palms Hotel and L’Horizon Resort and Spa. His recent work includes revamping the menu at L’Horizon’s SO.PA as well as earning a listing in the Michelin Guide for The Colony Club at The Colony Palms.

In addition to his work in the kitchen, Michael was fortunate to consult on the Academy Award winning film, Ratatouille, where he earned a credit as Menu Chef and was listed alongside culinary greats as Thomas Keller and Guy Savoy. In 2013, Michael graduated with a Masters in Fine Arts in from the University of San Francisco graduate writing program. His essays have appeared in the SF Chronicle’s Voices blog,, and


Mixologist Kelly David

A self-taught bartender, Kelly loves an opportunity to cultivate & nurture guest experiences and relationships. He believes that providing warmth to a stranger can have immeasurable impact.  An anecdote that speaks to this sentiment is when a hotel GM once told Kelly that he has “the heart of a servant.” A moment he treasures. Kelly believes the love & energy that he puts into every cocktail that he creates comes back ten-fold, in kindness & gratitude from guests – he calls it Cocktail Currency. Kelly is passionate about cocktail & spirit education and providing exemplary guest experience. He has built his reputation on kindness, honesty, humility, and integrity, which is apparent upon meeting him, and he arguably makes the best cocktails in Palm Springs. Find Kelly behind one of our bars at L’Horizon, Hermann Bungalows and The Colony Club at The Colony Palms. Kelly’s cocktails are inspired by the personality of each property and its history, telling an intimate story with both local and global reach.