Come learn how terroir plays a role in bestowing special characteristics from the soil, the geology and the climate to wine and beef. Watch and learn from a master butcher and taste the unique qualities that are derived from Mother Nature at this interactive event that will sure to be a sellout.
Cost is $125 per person (tax & gratuity not included) See menu below:
Passed Hors d'oeuvres
Oxtail "tot" | potato, spring onion
Tartar | arugula pistou, shaved hens yolk
Slider | citrus-horseradish aioli, pickled red onions, brioche