This five-course dinner is conceived as a faithful expression of the food being cooked at Chez Panisse in 1976—seasonal, restrained, and deeply respectful of ingredients. French technique provides the backbone; California wines provide the soul, capturing the moment Napa Valley stepped onto the world stage during the Judgment of Paris.

First Course

Spring Asparagus & Butter Lettuce with Meyer Lemon Vinaigrette

Freemark Abbey — Sauvignon Blanc, Napa Valley

Second Course

Jumbo Lump Crab with Fennel, Citrus & Crème Fraîche

Chateau Montelena — Chardonnay, Napa Valley

Third Course

Hand-Cut Pappardelle with Wild Mushroom cream sauce

Clos du Val — Cabernet Sauvignon, Napa Valley

Fourth Course

Grilled Beef Tenderloin with Rustic Potato Casserole & Green Peppercorn Jus

Stag’s Leap Wine Cellars — Cabernet Sauvignon, Napa Valley

Fifth Course

Warm Fig Tart with Almond Cream & Lightly Sweetened Cream

Heitz Cellar — Cabernet Sauvignon, Napa Valley