Dinner with Robin Lail of Lail Vineyards

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September 11, 2019 (Wed)
6:30 PM - 9:30 PM

BlackSalt Restaurant
BlackSalt, 4883 MacArthur Blvd NW
Washington, DC 20007

View Map  |   2023429101

Cost: $325 per person (includes tax & tip)

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Charity Fundraiser     Dinner     Food     Wine    

On September 11th, 2019 BlackSalt is proud to be hosting a special evening with Robin Lail of Lail Vineyards, in order to raise money for Wildfire Victims in California. We are a year out from the fires that took people’s homes, workplaces and the lives of over 100 people, including 6 Firefighters. While many wineries in Napa and Sonoma survived the destruction, the impact on the wine community was acute. It spanned individual winery buildings and blocks of vines going up in smoke, to employees and owners loosing homes. The wine community has rallied together to help out, and that includes the Black Restaurant Group. For two months earlier this year, BlackSalt and Black Bistro raised money for the victims through their wine programs. This dinner is an added effort to remind folks of the affected Californians at a point where our focus has shifted to other newsworthy stories.

In this endeavor, we have been lucky enough to gain a partner in Robin Lail, the 4th Generation of a legendary wine family in Napa Valley, who a guest recently called “The Queen of Napa Valley.” She grew up at the winery her family began 3 generations before, Inglenook Vineyards. As a young woman, Robin had expected to take over Inglenook, but her life’s trajectory shifted when her father was forced to sell the family estate, and she was forced to forge her own path. She became the mentee of Robert Mondavi and learned her craft. She lead the first Napa Valley Auction in 1981, co-founded two iconic wineries in the Valley before forming Lail Vineyards in 1995 with her husband and children to continue their legacy. Lail Vineyards now has the 5th & 6th generation working to make great wines in California. We are honored to have Robin here to talk about her family’s wines.

Menu
Hors D’oeuvres
Kumamoto Oyster, Pickled Ginger Mignonette ~ Grilled Black Mission Figs, Prosciutto & Balsamic ~ King Salmon Tacos, California Slaw


Amuse Bouche
Roasted Abalone, Artichoke Purée, Fennel, Oranges & Olives
Pairing: Blueprint Sauvignon Blanc 2017


1stCourse
Dungeness Crab “Newburg,” San Francisco Sour Dough Panzanella, Confit of Heirloom Tomatoes
Pairing: Georgia Sauvignon Blanc 2016


2ndCourse
Grilled Cocoa Spiced Opah, Avocado Mousse, Mole Salsa Verde
Pairing: Blueprint Cabernet Sauvignon 2017


3rdCourse
RoasteGrimaudFarms Muscovy Duck “Peking,” Plum Sauce, Scallion Pancakes
Pairing: J. Daniel Cuvee 2017


4thCourse
Artisanal California Cheeses & Accompaniments

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