Thank you for your interest. The dinner is SOLD OUT. If you would like to be added to the waitlist, please send an email to let us know how many seats you would like. Thanks and stay tuned for our next dinner in June.
Sustainable – Biodynamic – Organic….. what does this all mean when it comes to wine!??!
To help us navigate the world of sustainable wines, we are delighted to have Sandra Taylor join us. Sandra is CEO of Sustainable Business International, a consulting business that assists clients at various stages of environmental sustainability and corporate social responsibility (CSR) practice, primarily in the food and beverage sector. She is also the Falk Chair of Socially Responsible Business at Chatham University in Pittsburgh.
Chef Kevin Costa has connected with all of his local farmers to bring us a meal connected with the local economy. We hope you can join us to enjoy this spring feast and unravel the mysteries of sustainable wines.
chicken liver mousse, lemon thyme, lemon zest, ramps, olive oil toast, sea salt
Simonnet-Febvre Cremant de Bourgogne Blanc NV
seared trout, arugula, carrot tops, dandelion greens, pea shoots, water cress, radishes, Marcona almond, orange-saffron vinaigrette
Argiolas Vermentino Sardegna Costamolino 2017
mushroom conserve, grilled asparagus, white bean purée, red onion, roncal, lilac
Ken Wright Cellars Pinot Noir Willamette Valley 2014
grilled pork shoulder, herb gremolata, braised kale, chard and mustard greens, leek and garlic confit
Tablas Creek Patelin de Tablas Rouge Paso Robles 2015
brown butter and cardamom apple tart, pistachio, orange-honey
Chateau Richard Saussignac Tradition 2013
Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).