You won’t want to miss this dinner of colliding worlds. Join us as we host Luke Szabo from Scratch Farmhouse and Catering for a unique wine pairing dinner on Saturday, April 13th, from 5:30 – 8:30 PM at Six Eighty Cellars.
Relax and enjoy the view as we present a 5-course farm-to-table wine pairing dinner, showcasing locally sourced ingredients. Each dish will be complemented by a selection of Six Eighty Cellars’ wine, and our team will share insights into tasting notes of each course.
Secure your spot for the Blossom & Bottle Wine Pairing Dinner at $125 per person ~ join us for the journey.
Prix-fixe dinner, no substitutions.
Tickets are required.
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Course 1. Spring Mint Scallops
Scallop, heirloom grits, calabrian chili jam, fermented beet butter, spring mint.
Paired with Grüner Pét Nat
Course 2. Terra verde
GRILLED MUSHROOM AND BIRCH SYRUP GLAZE, CHARRED RAMP OIL, BURRATA, BLACK VINEGAR, HYSSOP TEMPURA AND WATERCRESS.
PAIRED WITH RIESLING COCCIOPESTO
Course 3. Fowl flourish
GOOSE CAPPELLETTI, PISTACHIO PESTO, FIDDLEHEADS, AND CLOVER
PAIRED WITH PINOT NOIR GEWÜRTZ CO-FERMENT
Course 4. pasture to plate
HANGING TENDER STEAK, POTATO PAVE, BEURRE ROUGE, SPRING PEA AND BLUE CHEESE MOUSSELINE, CRISP GARLIC
PAIRED WITH CABERNET FRANC CARBONIC
Course 5. rhubarb blossom
RHUBARB MAPLE CAKE, CAMEMBERT GELATO, CINNAMON CARAMEL FLUFF, SALTED OAT CRUNCH.
PAIRED WITH UNRELEASED barrel SAMPLES OF RIESLING VIN DOUX
