Join us Friday, March 27 in the heart of downtown to discover the distinct versatility of Cabernet, paired with cuts selected by Executive Chef Francisco Sillero and sourced from Meats by Linz to highlight and amplify each unique pour. Guided from course to course by Shannon Kline of Jackson Family Wines, the experience reveals bold pairings and unexpected notes that emerge with each sip and bite.

Enjoy a welcome reception at 6:30 pm, followed by a five-course dinner beginning at 7:00 pm.

Menu

First Course

Octopus Carpaccio
Cucumber Blossom · Snap Pea · Orange Chili Crunch

Wine Pairing: Passerelles Sancerre – Loire Valley, France

Second Course

Filet Mignon
Blue Corn Arepa · Rustic Chimichurri

Wine Pairing: Bootleg Cabernet Sauvignon – Paso Robles, California

Third Course

New York Strip
Onion Soubise · Charred Allium

Wine Pairing: Freemark Abbey Cabernet Sauvignon – Napa Valley, California

Fourth Course

Ribeye Pavé
Cabernet Demi · Truffle

Wine Pairin: Stonestreet Cabernet Sauvignon – Alexander Valley, Sonoma County, California

Fifth Course

Creamsicle Pavlova
Passionfruit · Mousseline

Wine Pairing: Zardetto Rosé – Veneto, Italy