Join Chef Paul Mattison for an exquisite 6-Course wine pairing dinner highlighting sustainalbe farm fresh cuisine paired with St. Supèry Estate wines.
Special Guest: Brooke Shenk, Winemaker
Brooke’s passion for winemaking began in the fall of 1999 when she discovered how two of her favorite things, wine and science, work hand in hand. After earning her B.A in Biology at Sonoma State University she was offered an internship at a Sonoma winery which would become a defining moment in her career. After spending a few years managing the lab of a prominent New Zealand Sauvignon Blanc winery, Brooke joined St. Supéry Estate Vineyards and Winery in 2006. She has played an integral role in production over the past 11 years and most recently was promoted to Winemaker. She says, “I love the size of St. Supéry and the fact that we are an estate winery means a lot to me so I can follow the wines from grape to bottle.” With over 18 years, 20 harvests and a lot of hard work, Brooke has enjoyed every minute of her time in the wine industry. Brooke lives in Napa with her husband and one of St. Supéry’s winery dogs, Tahoe. In her spare time, she enjoys traveling, hiking, camping and of course, food and wine, specifically Sauvignon Blanc.
Tickets are $125 and include tax and gratuity. Reservations are required.
St Supèry Estate Vineyard is a 100% Estate Grown, Sustainably Farmed, Certified Napa Green winery located in the heart of Napa Valley. Their mission is to make distinctive wines from their Napa Valley estate vineyards. To be responsible stewards of the land, conscientious members of our community and enthusiastic champions of our employees and customers. For more information about their unique winery visithttp://www.stsupery.com/ MENU
Passed Hors d’Oeuvres ~ 2016, Oak Free Chardonnay, Marinated Melon & Prosciutto & Crab Dynamite habanero, tangerine, wonton crisp
First Course ~ Dollarhide, Sauvignon Blanc, Poached Monkfish bok choy, mitake, carrots, scallions, kaffir lime broth
Second Course ~ 2014, St. Supéry Virtú, Gnocchi quince, pear, brie cream
Third Course ~ 2014, St Supéry Élu, Espresso Rubbed Pork Belly fried fennel chips, black licorice plum sauce
Fourth Course ~ 2013, Dollarhide Cabernet Sauvignon, Braised Bison Short Rib boniato potato au gratin, sautéed spinach, blackberry casis demi
Dessert course ~ 2013, Rutherford Merlot, White Chocolate Ravioli filled with dark chocolate ganache in a pool of milk chocolate anglaise with a chocolate cayenne crispy breadstick