Tradition vs Innovation Wine Dinner | 6:30pm – 11pm


Tradition vs. Innovation Wine Dinner

First Course


Martin Codax - Rias Baixas, Spain


Klinker Brick - Lodi, California

Chili Glazed Grilled Shrimp and Charred Lemons

With Citrus Watercress Salad over Toasted Ciabatta Bread

Second Course


Joseph Drouhin, LaForêt - Burgundy, France


Archery Summit - Eola-Amity Hills, Oregon

Side by Side Soup

Crab Bisque beside Roasted Sun Choke Soup

with Chive Oil and Crème Fraiche

Third Course

Pinot Noir

Leyda - Leyda Valley, Chile


Craggy Range - Martinborough, New Zealand

 Al Pastor Taco with Huitlachoe and Roasted Corn Salsa

Topped with Micro Cilantro-Chicharrone Crumble and Grilled Lime

Fourth Course


Les Cadrans de Lassègue, Saint-Emilion Grand Cru, France


Steele Stymie – Lake County, California

Coffee Rubbed Grilled Lamb

Served over a Mint-Fennel Salad

Finished with a Natural Lamb Pan Sauce

Fifth Course

Cabernet Sauvignon

Marques de Griñon – Dominio de Valdepusa, Spain


Catena Alta  – Mendoza, Argentina

Sliced Grilled Ribeye Steak

Served with Chili Roasted Sweet Potatoes and Roasted Sweet Peppers

Finished with a Veal Glacé and Salsa Verde


Sixth Course

Sparkling Red

Medici Ermete, “Concerto”, Lambrusco, Reggiano Emilia DOC, Italy


Black Bubbles Sparkling Red – Lake County, California

Vanilla Panna Cotta with Raspberry Sauce

Topped with Shaved Dark Chocolate and Chocolate Bubbles

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.