This months wine dinner features Venge Vineyards.
“The Venge (ven-ghee) family has farmed vitis vinifera varieties in Napa Valley for nearly half a century.” Chef AJ and her culinary team have planned a pairing menu that will not disappoint.
1st Course: Brown Ranch, Chardonnay
House Made “Spam” w/ Hawaiian Slaw, Savory Pineapple Puree, Myer Lemon Gastrique
2nd Course: Croix 1904, Zinfandel
Duck Confit Taquitos w/ Manchego, Cranberries, Black Salsa
3rd Course: Scout’s Honor, Red Blend
BBQ Jack Fruit w/ Grilled Avocado, Bao, Micro Cilantro
4th Course: Silencieux , Cabernet
Pork Ossobuco w/ 3-F Risotto, Romanesco, Braising Reduction
5th Course: Old Shandon Port Works Syrah Port
Asher Blue Cheese Cake w/ Pecan Crust, Apricot Gelee
Farming and winemaking is in the blood of Owner and Winemaker, Kirk Venge, “When I was growing up, working in the vineyard and winery gave me a wonderful sense of partnership in my family’s way of life; it was hard work, but I loved it.”
