[…] with Victoria De Crescenzo of Bevan Cellars featuring 6 courses presented by Executive Chef Justin Hayes; $150 per guest (plus tax & gratuity).

Thursday, August 27, 2020
6:30pm Reception | 7:00pm Dinner

“Our approach to winemaking has remained constant since our first vintage. We inspect every grape after it has been removed from the stem. We discard every one that doesn’t meet our standards; typically sacrificing six to eight percent of our fruit during this process. From that stage on, every wine is crafted to maximize balance and textures. “

These California based wines focused on small vineyards in Napa and Sonoma and has a winemaking approach centered around managing tannins which results, according to Wine Spectator, in wines that are “massive yet refined.”

Continue reading to see Chef Justin Haye’s finessed menu that highlights each of the paired wines as well as photos from the event by photographer, Katie Harris.

menu

Bevan Cellars

Venge Vinyards

Flanagan Winery

additional information