Join us in the intimate space of Trillium Winebar & Taproom in Guerneville. Meet winemaker Alex Davis of Porter Creek Vineyards, pouring his estate-grown wines to pair with dishes crafted by chef Greg Barnes of Trillium.

The meal is a traditional preparation called Pot-au-Feu (Pot on the Fire), the famous comfort food of France. It is a simple broth made with chuck roast, short ribs and beef shanks with herbs and aromatics. Then winter vegetables are added and simmered to tenderness. To serve, the broth is strained off and served separately with warm bread, to be followed by the meats and vegetables.

First course: Oysters on the half shell and antipasti boards
Second course: Broth of Pot-au-Feu with warm focaccia
Third course: The meats and vegetables of the Pot-au-Feu served with cornichons, mustard, and horseradish cream
Fourth course: Persimmon pudding with whipped cream

Ticket price includes all taxes, fees, and gratuities.