August wine dinners


Learn more about each event by using these links …

Aug. 6: Hiyu / Smockshop Band

Aug. 20: Davis family vineyards


 

Aug. 6: Columbia gorge wine dinner ft. hiyu / smockshop band

Nestled in the shadows of Mount Hood in one of the most beautiful places on Earth - the Columbia Gorge of Oregon and Washington - Hiyu is a 30 acre natural farm that represents the culmination of a vision shared by Chicagoan Geoff Burke and Master Sommelier Nate Ready. Hiyu's wines (and its second label Smockshop Band) embody the natural splendor of their surroundings while pursuing avant-garde techniques in blending, fermentation and elevage. The results are often gravity-defying, altering the perception of what is possible in American winemaking.

Menu

1 | Floreal Cider II
salmon tartare, cucumber, plum, crème fraîche

2 | 2016 Hiyu Aura
corn, burrata, doughnut peach

3 | 2018 Smockshop Spring Ephemeral Grenache
california sand dab, grape, fresno chili vinaigrette, almond

4 | 2017 Hiyu Crateagus
slagel farm strip loin, lima beans, cherries, bordelaise

5 | 2016 Hiyu Falcon Box White
peach leaf semifreddo, almond cake, caramelized oat, blackberries, peaches

Dinner starts at 6:30pm

- $149 per guest -
(includes wine, dinner, tax and gratuity)


 

aug. 20: russian river valley wine dinner ft. davis family vineyards

A model of consistency and precision, Guy Davis' eponymous winery is a throwback to the days when California wineries were not focused on singular expressions of grapes but produced wines that reflected the wide gamut of California vines. Whether making sparkling wine, exploring white Rhone varietals or bottling knock-out Pinot Noirs, Davis Family is a constant fountain of quality. The Russian River Valley, in all of its hype, has become many things, but Davis Family remains an expression of its greatest potential.

Menu

1 | 2016 Sparkling Rose de Noir, Dutton Ranch
smoked mt. lassen trout, cherry tomato, dill, rye

2 | 2009 Riesling, Sonoma Coast
grilled sturgeon, creamed corn, vadouvan

3 | 2016 Estate Pinot Noir, Soul Patch
dry aged duck breast, braised kale, shelling beans, plum

4 | 2018 ‘Cuvee Luke’ (RMV), Saralee’s Vineyard
cream cheese mousse, pavlova, cherry, plum

Dinner starts at 6:30pm

- $149 per guest -
(includes wine, dinner, tax and gratuity)