7th Annual Tradition vs. Innovation Dinner

Starts At 6:30 pm
On Tue Feb 20
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7th Annual

Tradition vs. Innovation Dinner

February 20

6:30pm reception; 7:00pm dinner

Six course dinner for $75 per person Join us for an educational journey through the worlds most famous wine regions and their varietals! This new world vs. old world wine dinner is sure to broaden your horizons and uncover your preferred palate. Is it tradition? or innovation?

Enjoy 12 wines comparing a new world and an old world wine for each of the six courses. It's a great opportunity to taste the differences between wine of the same varietal grown in different regions.


Tradition vs. Innovation Wine Dinner

First Course

Pinot Gris (Grigio)

Willakenzie, Pinot Gris – Willamette Valley, Oregon


Bollini, Pinot Grigio – Trentino DOC, Italy

Scallop Crudo with Black Lava Salt, Charred Scallions

and Green Olive Pickled Chanterelle Mushrooms

Second Course

Sauvignon Blanc

Craggy Range, Sauvignon Blanc – Martinborough, New Zealand


Domaine Terres Blanche Alchimie – France

Grilled French Baguette topped with Shaved Speck Ham,

Humboldt Fog Cheese and an Apricot-Pepper Jam

Third Course

Pinot Noir

LaCrema, Pinot Noir – Willamette Valley, Oregon


Becker, Pinot Noir – Pfalz, Germany

Crispy Quail with Grilled Red Cabbage, Frisee Lettuce,

Golden Raisins and Apple Cider Vinaigrette

Served with Buttered Spaetzle

Fourth Course

Rhone Blend

Yangarra, Shiraz –McLaren Vale, Australia


Ferraton Croze Hermitage – Crozes-Hermitage, Rhone Valley, France

Roasted Lamb and Wild Mushroom En Croute

Topped with a Red Wine Bordelaise

Fifth Course

Big Red Blend

Treana Red Blend – Paso Robles, California


Chateau Mongravey – Margaux AOC, Cru Bourgeois, France

Ancho Rubbed Spinalis Ribeye

Served over a Gruyere Potato Hash Cake

With Roasted Cipollini Onions and Heirloom Carrots

Sixth Course

Chenin Blanc

Pine Ridge, Chenin Blanc/Viognier – California


Jardin en Fleurs, Vouvray – Vouvray AOC, Loire Valley, France

Pistachio Crème Brulee with Orange Scented Mascarpone and Pistachio Spring Roll

Executive Chef / Proprietor – John Varanese

Chef de Cuisine – Erik Abraham

Sous Chef – Callie Critchelow

Guest Speakers – John Johnson, Owner/Sommelier, The Wine Rack

Rickey Wethington, CSW, Sommelier – Republic National Distributors

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