TICKETS ARE $149/PP
TO BOOK: Call 1-877-436-EVOO (3866)
and speak with an EVOO representative.
All reservations require payment in full at time of booking and all sales are final.
This is a wine and food experience with emphasis on WINE. Chef Bob of EVOO Cooking School is all about FOOD and wine as he generally treats wine as a food to go with the meal. So focusing on wine is upside down for him!
Another one of his guiding principles is that when drinking wine with food one must be color blind. Don’t be locked into whites with chicken and fish, reds with red meats. This is our opportunity to show wines that go equally well with foods even if they are different colors and varietals. We have wanted to show more than one pairing with a dish, and this is our opportunity.
Tonight's menu is paired with different varietals chosen from a single vintner, J. Scott Cellar's wines.
1-Big Wine: 2017 Albarino and 2015 Pino Noir
Small Plate: Braised/seared coriander and garlic pork belly, cranberry gastrique
Charred green onions
2-Big Wine: 2014 Zinfandel
Small Plate: Sake Kasu black cod with miso Kanbu broth; Baby bok choy and carrot coins
3-Big Wine: 2017 Grenache Rose and 2014 Grenache Rose
Small Plate: Pan fried, herb crusted Netarts Bay oyster; White corn grits with brown butter;
herbed yogurt cheese quenelle; herb oil
4-Big Wine: 2015 Cabernet Franc
Small Plate: Forest mushroom ricotta ravioli; Sherry cream; Sautéed chicories with ramps;
5-Big Wine: 2014 Petite Syrah
Small Plate: Cider brined and smoked local chicken breast; chili braised cabbage; sweet potato pancake with scallion relish
Small Sweet Plate: Baba soaked in late harvest Riesling; citrus Bavarian cream; in a hazelnut tuile