Classic cuts meet Cabernet’s many expressions in one unforgettable evening. 

Join us Thursday, February 26 to discover the distinct versatility of Cabernet, paired with chef-selected cuts from Meats by Linz chosen to highlight and amplify each unique pour. Guided from course to course by David Curran 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:

Course 1
Scallop Crudo: heirloom carrot, aguachile, coconut
Wine Pairing: Diatom Chardonnay

Course 2
Steak Crostini: sourdough baguette, peppercorn filet, buffalo ricotta, blistered tomato chutney
Wine Pairing: Silver Palm California Cabernet Sauvignon

Course 3
Dry-Aged Strip Loin: middlin risotto, marinated pippino mushrooms, cherry gastrique
Wine Pairing: Freemark Abbey Napa Valley Cabernet Sauvignon

Course 4
Charred Spinalis: sweet potato, blue cheese, roasted shallot
Wine Pairing: La Jota Howell Mountain Cabernet Sauvignon

Course 5
Cherry Tart: almond gelato
Wine Pairing: Quinta do Crasto LBV