January 22: Liquid Farm Wine Dinner, Redux
Join us Tuesday, January 22 at 6 pm for a private dinner, prepared by Chef Erling Wu-Bower and Pastry Chef Natalie Saben. Each dish will be paired alongside white and red varietals, selected by Wine Director Zach Jones and sourced from the esteemed winemakers at Liquid Farm, who we’re honored and excited to welcome back to Pacific Standard Time for the second time.
In just nine years, Liquid Farm founder Jeff Nelson has cultivated one of the most beloved and sought-after wine productions in all of California. Enamored of the legendary and terroir-driven wines of Chablis and the Cotes de Beaune, Liquid Farm produces exceptional, site-specific Chardonnay and Pinot Noir from the dynamic Sta. Rita Hills appellation, near Santa Barbara, California. With their emphasis on low-intervention, holistic farming, and wines that compliment our food with remarkable acidity and mineral balance, we're proud to have Liquid Farm as a featured part of our wine program.
Foie Gras & Chicken Liver Toast, served with 1979 bread, grape, mushroom and vadouvan
2015 Golden Slope Chardonnay, Sta Rita Hills
Avocado Salad with grapefruit, frisee, quinoa, pistachio vinaigrette and pistachio dukkah
2016 White Hill Chardonnay, Sta Rita Hills
Heirloom Spaghetti with squid, crab broth, tomato, saffron and candied orange
2017 Rosé of Mourvedre, Sta Rita Hills
Slow Roasted Pork Collar, served with fennel puree, braised kale, soy bean and horseradish
2016 “SBC” Pinot Noir, Santa Barbara County
Crème Fraîche Semifreddo with Meyer lemon marmalade, burnt honey and tarragon
2013 Golden Slope Chardonnay, Sta Rita Hills
Tickets: $160 per person, including dinner, wine, tax and gratuity.
Note: to make a reservation for either dinner, click the correct button above and select the "6 pm - wine dinner" time slot in red.
If you have any questions, reach out to our Private Events Manager Jessica Syburg at email@example.com.