Local Event Premier Host

Chef & Winemaker Dinner Series: Fowl & Fare

Fri, December 12, 2025 (6:00 PM - 8:30 PM)

Cost: $125

Join Executive Chef Tony Moustakas for a thoughtfully crafted tasting menu celebrating seasonal poultry, from quail to duck, each course expertly paired with select wines from our winemaker, Travis Van Caster. From quail scotch eggs to duck ramen and buttermilk fried quail, this dinner highlights the rich flavors and versatility of fowl.

Set against the charming backdrop of our historic winery, this intimate culinary journey promises a warm atmosphere, exquisite flavors, and a unique opportunity to savor expertly matched dishes and wines—all guided by Chef Tony & Travis themselves.

MENU HIGHLIGHTS

- Amuse -

Quail Scotch Eggs, Dijon Mustard

Wine Pairing:

2024 "Gramophone Nouveau” Carbonic Red Blend

Alder Springs Vineyard - Mendocino, California

- 1st Course -

Duck Ramen, Shitake

Wine Pairing: 2023 “Spring Street” Pinot Noir

West Coast Blend

- 2nd Course -

Duck Scrapple, Poached Egg, Frissee

Wine Pairing: 2024 “Montgomery Mills” Riesling

Uva Blanca Vineyard - Finger Lakes, New York

- 3rd Course -

Buttermilk Fried Quail, Braised Mustard Greens, Dirty Rice, honey

Wine Pairing: 2024 “Rochambeau” Sauvignon Blanc

Windrem Vineyard - Lake County, California

- Sweet Bite -

Cherry Peach Cobbler, Vanilla Chantilly Cream

Wine Pairing: 2024 “Vin de Glaciere” Riesling Ice Wine

Uva Blanca Vineyard - Finger Lakes, New York"

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