Winemaker Dinner

Vibrant, organic

Chef Ari paired this beautiful seasonal four course dinner with the wines being poured for this event. It was a perfect match.

The highlight for the evening was our first course of Roasted & Stuffed Patty Pan Squash with Prosciutto, followed by the Duck Confit with basil creamed farrotto & heirlom tomato butter. All courses were served alongside freshly-baked French epi bread. For dessert, guests enjoyed Peach Galette with a passion fruit curd.