Green is the New Red at Fleming’s Prime Steakhouse & Wine Bar

NEWPORT BEACH, Calif., Oct. 7 2008 - It’s a wine dinner with an earth-friendly twist when Fleming’s Prime Steakhouse & Wine Bar declares “Green is the New Red” at its 90+ Wine Dinner this November.

The five-course dinner will feature wine selections made from grapes that are sustainably, organically and/or biodynamically farmed; and rated 90 points or above by top wine reviewers. The wines were selected from the Fleming’s wines-by-the-glass list (known as the Fleming’s 100(TM)) and its by-the-bottle list, which were designed by Fleming’s director of wine Marian Jansen op de Haar. Fleming’s executive chef Russell Skall paired them with creative dishes using seasonal ingredients.
“Many family vineyard owners have known for decades how important it is to use earth-friendly farming techniques to preserve vineyard land for future generations. We’re proud to benefit from their foresight with these outstanding wines,” says Jansen op de Haar.

There are different types of eco-friendly farming and all work with the goals to maintain high quality grapes for winemaking while preserving the earth’s resources. Jansen op de Haar provides a general overview of the growing techniques:

—Sustainable - A non-certified designation referring to the
    environmentally responsible treatment of land and its produce. The goal
    is to avoid depleting the long-term health of the land for short-term
    gain.

—Organic - Farming that emphasizes the use of renewable resources and
    works to conserve soil and water quality in order to leave a healthy
    environment for future generations. Certified Organic growing
    conditions have been inspected and meet USDA organic standards.

—Biodynamic - Indicates winemakers who treat the vineyard and the winery
    as a self-sustaining ecosystem. Some examples include using natural
    predators instead of pesticides, and to use compost for fertilizer.
    Certified Biodynamic is a designation from Demeter, the international
    biodynamic regulating organization, and refers to a vineyard that has
    practiced these methods for at least two years.

The five-course dinner is $95 per person (not including tax or gratuity) and reservations are recommended. For the date and the time of the dinner, please call your local restaurant. Visit http://www.flemingssteakhouse.com for locations.
About Fleming’s Prime Steakhouse & Wine Bar

The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining - Prime meats and chops, fresh fish and poultry, generous salads and side orders-with a sophisticated and a unique wine list named the Fleming’s 100(TM) that features over 100 wines served by the glass. Over 70% of the new wines featured on this year’s Fleming’s 100 come from “green” wineries -wineries that practice sustainable farming, and/or organic and biodynamic farming. Fleming’s was launched in Newport Beach, California in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 58 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual
Awards of Distinction.

For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit http://www.flemingssteakhouse.com, http://www.vinevoyage.com or m.flemings100.com from your mobile phone.

                  Green is the New Red
                  90+ Wine Dinner Menu
                    $95 per person

                  Passed Appetizers
            Black Lentil Cakes with tomato Verge
              Cherry-Glazed Pork Medallions
        J. & F. LURTON, Douro Barco Negro Portugal, 2005
            Wine Enthusiast 90 pts., sustainable

                        Soup
            Fire Roasted Red Pepper Bisque with a
                Mini Grilled Cheese Sandwich
            FLORA SPRINGS, Merlot Napa Valley, 2005
        Wine Enthusiast 91 pts., organic and biodynamic

                    First Course
        Organic Chicken Roulade, Petite Vegetables, Consomme
          CORISON, Cabernet Sauvignon Napa Valley, 2000
        Wine Spectator 90 pts., organic and sustainable

                    Second Course
    New York Strip, Mushroom Risotto, Organic Green Bean Bundles
        FREEMARK ABBEY, Cabernet Sauvignon Napa Valley, 2004
          Wine Advocate (Robert Parker) 90+, sustainable

                      Dessert
            Parmesan Pana Cotta, Honey Creme Fraiche
                Organic Black Mission Figs
    YALUMBA, Tawny Port Barossa Museum Release Antique Australia NV
              Wine Advocate 96 pts., sustainable

Source: Fleming’s Prime Steakhouse & Wine Bar
CONTACT: Stephanie Amberg, +1-813-282-1225, for Fleming’s Prime
Steakhouse & Wine Bar