WINE DINNERS

Bourbon Dinner is BACK!

The Elijah Craig Experience

Tuesday, July 28
6PM

Join us for an exclusive bourbon pairing dinner featuring Elijah Craig.

Chef Dunlap will guide guests through each pairing and share the inspiration, craftsmanship, and stories behind every dish and cocktail.

This interactive dining experience invites guests to engage, ask questions, and explore how each pairing came to life.

Tickets required. Gratuity is not included in the ticket price.

Refunds are available up to 4 days prior to the event.

Limited seating available.

To maintain our intimate 6–8 PM experience, ticket sales will be strictly capped.

Menu

Smoked Beef Tartare
Cornichons, Garlic Aioli, Pickled Red Onions, Brioche, Cured Egg Yolk

Paired with Smoked Peach Bourbon Smash

Duck Confit Tortellini Cardamom Pasta
Blackberry-Ginger Cream, Crispy Onions

Paired with Blackberry-Cardamom Kentucky Buck

Vanilla Pot de Creme
Bourbon Glazed Pineapple, Candied Pecans

Paired with Elijah Craig M.C.K

Special Wine Pairing Dinner: Tribute to Julia Child

Sunday, August 16

Monday, August 17

Tuesday, August 18

Wednesday, August 19
6PM

Join us for a special Wine Pairing Dinner to celebrate Julia Child's birthday. Chef Dunlap had the honor of cooking often for Julia when he was a cook at the El Encanto Hotel in Santa Barbara, CA. Experience some of Julia's classic dishes with fun twists and great stories from Chef's experience with serving her. 

Chef Dunlap will be joined on by our wine reps and together, they will guide guests through each pairing and share the inspiration, craftsmanship, and stories behind every dish and glass.

This interactive dining experience invites guests to engage, ask questions, and explore how each pairing came to life—from the kitchen to the vineyard.

Tickets required. Gratuity is not included in the ticket price.

Refunds are available up to 4 days prior to the event.

Limited seating available.

To maintain our intimate 6–8 PM experience, ticket sales will be strictly capped.

Menu

Tomato-Basil Quiche

Heirloom Tomatoes, Basil Custard

Paired with Diatom Chardonnay, Santa Barbara, California

Supremes de Volaille aux Champignons
Butter Poached Chicken with Chanterelles, Shallots, Vermouth Cream

Paired with Domiane Laroque Cabernet Franc, France,

Boeuf Bourguignon
Beef Short Ribs cooked for 36 hours in Red Wine, Glazed Vegetables, Marble Potatoes, Mushrooms

Paired with Nielson Pinot Noir, Santa Barbara, California

Pain Perdu
Vanilla French Toast, Peach Creme Anglaise, Tart Plum

Paired with Chateau La Freynelle Blanc, Bordeaux, France