Summary: Imagine a front row seat to one of the most unique dining experiences in the city. Executive Chef Patric Good will prepare a four-course menu for your enjoyment as you sip Pine Ridge wines expertly paired with every course by your own personal Sommelier, Colleen FitzGerald. Join Colleen as she talks through the history, wine-making, terroir and how the wines pair with Chef Patric's cuisine. This interactive experience is limited in size and advance reservations are required. Tax and gratuity is included in the price of admission. Menu: First:Pork Belly Risottopaired with Pine Ridge Sauvignon Blanc Second: Roasted Root Vegetables with Toasted Farro and Bone Marrow Vinaigrettepaired with Pine Ridge Traveler’s Cabernet Third:Grilled Hanger Steak with Wild Mushroom Confit, Potato Cake, and Bordelaise Saucepaired with Pine Ridge Napa Cabernet Fourth:Buttermilk Panna Cotta with Passion Fruit Coulispaired with Pine Ridge Chenin-Viogner About Pine Ridge Vineyards: Gary Andrus founded Pine Ridge Vineyards in 1978. Awestruck by the unspoiled landscape and potential for world-class viticulture, Andrus planted Cabrernet Sauvignon in a rugged stretch of what is now the Stags Leap District. He sensed excellence here, convinced this was where the famous varietal could achieve that enrapturing balance between power and elegance.Today, we continue to realize this vision through Cabernet worthy of the Napa Valley name as well as varietal-designate wines that showcase the many distinctive sub-appellations of the region. Pine Ridge oversees estate vineyards in five prime appellations, including Stags Leap District, Howell Mountain, Oakville, Rutherford, and Carneros. Our team embodies Andrus’ intrepid spirit and continues to craft wines that boldy speak to their surroundings. About Colleen FitzGerald, Winemaker For Pine Ridge Chenin Blanc + Viognier: Colleen was raised in Pleasanton, California, and headed off to California Polytechnic State University (Cal Poly), San Luis Obispo to major in biochemistry. After graduating, she landed her first harvest internship in Paso Robles and immediately fell in love with winemaking. She was enchanted by the perfect balance of chemistry and art and also by the many opportunities to travel. She has experienced harvests in New Zealand, Paso Robles, and Napa.
Related
Related
Related
Related