9th Annual Tradition vs Innovation Wine Dinner | 6:30-Reception | 7pm- Dinner


Tradition vs. Innovation Wine Dinner

First Course

Sauvignon Blanc

Redde – Sancerre, France


Frog’s Leap - Rutherford, California

Goat Cheese and Tomato Side by Side

Fried Green Tomato with Pimento Goat Cheese and Roasted Corn Salsa

Goat Cheese Stuffed Roasted Cherry Tomato with Tarragon Hollandaise and Toasted Shaved Baguettes

Second Course


Albert Bichot - Chablis, France


Finca Ambrosia, Vina Unica – Mendoza, Argentina

Torched Scallop Mille-Feuille

Marinated Scallops Layered between Buttered Phyllo

Topped with Balsamic Caviar and Smoked Bacon Powder

Third Course

Pinot Noir

Franz Keller, Von Löss – Keiserstuhl, Germany


Mt. Difficulty – Bannockburn, New Zealand

 Pan Seared Duck Breasts with Duck Liver Mousse

With Pickled Mushrooms and Dried Porcini Broth with Nasturtium Leaves

Fourth Course


Les Granieres de la Nerthe, Chateauneuf du Pape, France


Torbreck, The Steading – Barossa Valley, Australia

Slow Braised Lamb Ragout in a Red Wine Cream Sauce

Rolled in a Lasagna Noodle topped with Shaved Parmesan and Fresh Herbs

Fifth Course

Bordeaux Blend

Arcanum, Il Fauno – Tuscany, Italy


Mulderbosch, Faithful Hound – Stellenbosch, South Africa

Charred Spinalis Ribeye

With a Pimenton de la Vera and Potato Puree

Served with Butter Braised Bean Medley and Bordelaise


Sixth Course


Fonseca, Bin 27 - Portugal


Bogle, Petite Syrah Port, Clarksburg, California

Pistachio Nougat and Sea salt Caramel

Coated in Bitter Sweet Chocolate

Served with Pistachio Ice Cream

Executive Chef / Proprietor – John Varanese

Chef de Cuisine – Erik Abraham

Sous Chef – Callie Critchelow

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

 Richard Wethington, CSW, WSET III, Certified Sommelier – Republic National Beverage Co.