Chef de cuisine Paul Smithwick's four-course menu will be paired with wines from Alexander Valley Vineyard for BRC Gastropub's first wine dinner. BRC and Liberty Kitchen's wine director Matthew Duclot-Bernhardt and chef Smithwick worked closely to create the menu pairings. Two seatings are available, at 6:30 p.m. and at 8:30 p.m.

First course
Seared scallop on a bed of butter lettuce with a ginger mousse
Pairing: 2012 Gewürz by Alexander Valley Vineyards

Second course
Braised pork belly with cheddar grits and bacon jam
Pairing: 2010 Sin Zin by Alexander Valley Vineyards

Third course
Blackened tuna mignon served on a bed of turnip puree, broccolini, finished with a raspberry sauce
Pairing: 2009 Alexander Valley Vineyards Merlot

Fourth course
Churros served with a praline ice cream and a dark chocolate sauce
Pairing: 2009 Redemption Zin by Alexander Valley Vineyards