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TICKET INFO
All events are subject to change due to weather or other concerns. Please check with the venue or organization to ensure an event is taking place as scheduled.
Cap off a busy week with an exclusive five-course dinner prepared by chef Raymond Vandergaag, paired with luxurious wines by one of The Tasting Room's certified sommeliers.
Amuse bouche
Crepe, chive, cauliflower, American caviar
Pairing: Vicious Albarino, Rias Baixas, Spain
First course
Wood-oven roasted monkfish with seasonal mushrooms, leeks, thyme and Sherry
Pairing: Chateau Montelena, Napa Valley, California
Second course
Juniper brined smoked Broken Arrow Ranch venison, with rutabaga, parsnips, turnips, rosemary hollandaise
Pairing: De Montille "Les Pezzerolles" Pommard, Burgundy
Third course
Duck liver torchon with port wine and star anise poached pears, baby greens with vanilla scented vinaigrette
Pairing: Ghisolfi "Bricco Visette" Barolo, Pidemont
Fourth course
Blue Heron Farm cajeta, house-made goat's milk ice cream, hazelnut brittle
Pairing: Perrier-Jouet "Belle Epoque"