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WE SHOULD ALL BE DRINKING MORE GREEK WINE
Greek wines offer some of the world's most unique flavors, often at incredible values, yet generally remain unknown to all but the geekiest (Greekiest?) wine lovers. Come join your local wine geek in residence, Alder Yarrow of Vinography.Com for an intimate dinner event showcasing some outstanding Greek wines.
Alder will guide a group of 12 diners through some of Greece's most exciting wines, paired with mouthwatering fare from one of San Francisco's newest restaurants, Souvla (http://www.souvlasf.com), in Hayes Valley, opened by French Laundry alumnus Charles Bililies.
This is a single seating event, at a communal table, for 12 people. The atmosphere and food will be causal, convivial, and non-vegetarian. The wines and the stories about them will be great.
MENU
The menu will consist of a fantastic selection of the restaurant's dishes, served family style in appropriately large Greek quantities. Dishes will include:
- Greek "Village" Salad
- Rotisserie chicken
- Leg of Lamb
- Pita and Potatoes
- Frozen Greek Yogurt
- Baklava
WINES
Alder has selected six stellar wines for the evening, from the following producers:
- Alexakis
- Sigalas
- Alpha Estate
- Skouras
Come have a great meal, with great wines, for a great price and learn something along the way.
MORE ABOUT ALDER / VINOGRAPHY
Since 2004 Alder Yarrow has been publishing Vinography.Com, which is widely regarded as one of the leading alternative sources of wine writing available today. Vinography was nominated for a James Beard Award in 2013, and has repeatedly won awards for being the best wine blog around. Alder's sensitive palate and sharp pen have earned him the title of "the wine world's brightest cyberstar" from San Francisco Magazine, and he has been featured in the New York Times, The Wall Street Journal, Food & Wine Magazine, and more. Alder is the author of the Sonoma and Marin chapter in the massive wine book Opus Vino, by DK publishing, and regularly contributes to Sommelier Journal Magazine among others. He is an accomplished speaker and wine guide, having led public tastings at the Aspen Food & Wine Classic, Flavor! Napa Valley, and the Symposium for Professional Wine Writers.
MORE ABOUT SOUVLA
Souvla is a Greek restaurant and wine bar in the heart of San Francisco's Hayes Valley, inspired by the casual neighborhood souvlaki joints found throughout Greece. Souvla's centerpiece is a brass-trimmed Rotisol rotisserie, used to spit-roast heritage and all-natural meats and in-season California produce.
Souvla is the latest venture by founder and owner Charles Bililies. After cooking on the East Coast, Bililies moved to California in 2006 to work at The French Laundry as Culinary Assistant to Chef Thomas Keller. Thereafter, he served as dining room manager of Bouchon Bistro. He later relocated to San Francisco, working as Chef Michael Mina's Culinary Assistant. He was tasked to open RN74 in 2009 and later became the restaurant's Assistant General Manager. Bililies is joined in this venture by consulting chef Tony Cervone who served as Chef De Cuisine of Kokkari Estiatorio for over seven years.
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AdresseSouvla Restaurant (Afficher)
517 Hayes Street
San Francisco, CA 94102
United States
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Catégories
| Âge minimum : 21 |
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
| Accessible aux fauteuils roulants : Oui |
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Contact
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