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  • $75 Wineclub Members
  • $95 General Admission


Pass around Appetizer hour with JRW 2017 Rosé of Pinot Noir– Bacigalupi Vineyards

‘Mojo’ Gulf Shrimp, Sweet Corn, Crispy Masa Blini, Watermelon Relish, Garden Herbs and Flowers

*Seafood Allergy will get replaced with grilled Black Trumpet Mushroom, marscapone quenelle, thyme flowers, and leek oil

7:00 – DINNER FIRST COURSE – BC 2016 Chardonnay – Russian River Valley – 91 pts Wine Spectator

Burrata, Apple Pesto, Arugula, mint oil, oxalis, grilled flatbread

SECOND COURSE – JRW 2015 Pinot Noir – Bacigalupi Vineyards – 91 pts Robert Parker

Pork Belly ‘Burnt Ends’, Celery Root, Sweet and Sour Cherries, Truffle

THIRD COURSE – BC 2013 Cabernet – Alexander Valley – 88 pts Wine Spectator

Bowman Farms Braised Lamb, Dirty Rice, Sungold Tomato Chutney, Tarragon Gremolata

DESSERT – BC Blanc de Noir

Strawberry Sourdough Tart, Rhubarb, BC Bubbles ice-cream, basil

About the Chef

Chef SamSamuel Kaminsky, Houston, Texas Native Chef and Sommelier who draws inspiration from seasons, his heritage, and techniques. He started cooking with his uncle at the age of 12 and at 18 began training at The Culinary Institute of America, in New York. After graduation he spent time at

Per Se with Thomas Keller, and at Bouley

 with David Bouley on the East Coast. L E’toile in Madison, Wisconsin with James Beard Award-winning Chef, Tory Miller. Menu Manager and Sommelier at Clark Cooper Concepts, Coppa Restaurante and Copia. Lastly his latest adventure into the garden at The French Laundry has given him better understanding of produce and when they can be picked for best use. All of these aspects of his upbringing has fine-tuned his artful interpretations of cuisine.