Paso Robles Wine-Garretson Wine Company's "Fixin' to Eat" Dinner Series - Part IV

Seating for each Fixin’ to Eat dinner is limited to 80 persons, and the cost is $150 per person. Proceeds from each event provides funding for both the Southern Foodways Alliance’s Oral History Initiative (details available at www.southernfoodways.com), as well as for Autism services within San Luis Obispo County. Discounted tickets of $130 are available for those patrons who purchase either a table of eight or a seat at each of the five dinners.

Saturday, July 1, 2006

Bret Jennings

Elaine’s on Franklin, Chapel Hill, North Carolina

Considered one of the Triangle’s top chefs, Bret Jennings opened Elaine’s on Franklin in November 1999 based on the restaurant’s motto: “Fresh ingredients. Seasonal Cuisine.” He credits influences such as his grandmother who taught him how to make her angel biscuits and red-eye gravy, the kitchen secrets he learned in Thailand, visits to remote mountain villages in Mexico and his stage at the Taillevent in Paris for his signature culinary style. The influence of training with two of America’s top chefs, Ben Barker of Durham’s Magnolia Grill, and Bob Kinkead of Kinkead’s in Washington, DC, also is apparent in his approach to cooking. Elaine’s consistently receives rave reviews from regional and national publications and the restaurant received the coveted Wine Spectator Award of Excellence for its wine list in 2001.

Guest Winemaker: Jason Haas, TABLAS CREEK VINEYARD, Paso Robles, California