There’s a certain way we approach wine dinners here.

We don’t start with the food. We start with the wine… and then we listen.

And a big part of that comes from our sommelier Andrew. The time he puts into selecting these wines, tasting through them, building a lineup that actually tells a story… that’s what gives us something real to work with in the kitchen.If you’re paying attention, the wine will tell you exactly what it wants. It sets the tone, it shapes the direction, it decides where the night is going before a single plate ever leaves the kitchen.

But here’s the part people don’t always see…

That same level of intention doesn’t stop at the menu. It carries through the room, the pacing, the energy, the way the entire night unfolds.That’s how this dinner came together. Before a single course hit the table… the room was already part of that conversation.Before a single glass was poured… the there was already so much that had gone into the preparation.

Setting the scene
Heather came in and transformed the space, pulling everything into a warm, layered tone that felt like a wine country sunset. Soft glow, rich color, a little bit of drama without overdoing it. It didn’t feel staged. It felt like you stepped into something very special.

Most of our regulars know Heather as the one behind the camera… catching the in-between moments, the behind-the-scenes, the shots that make you stop scrolling and wonder how something can look that good. What they don’t always see… she’s also the one setting the tone before the first guest walks in, and the one shaping how the night lives on after it’s over, through every reel, every frame, every detail.

And I’ll say this… it’s not something I take lightly.

Getting to work alongside someone you love, especially in an environment like this, is rare. This industry doesn’t always make space for that. But when it does… it adds something you can’t fake.

There’s more intention.
More pride.
More joy in the details.

And I think people feel that… even if they can’t quite put their finger on why. When the room is right… people settle in differently. They stay longer. They lean in. They’re ready for what’s about to happen.

Getting Started
The Cade Sauvignon Blanc set the tone early. Bright, clean, sharp in all the right ways We served it with a personal charcuterie board… but what really mattered wasn’t the cheese or the cured meats on the board. It was the melon. That honeydew, paired with that Sauvignon Blanc, just locked in. It elevated everything, brought out a freshness that made the whole opening feel intentional without trying too hard. Simple. Focused. Exactly how you want to begin.

Wine Demands a Dish
Then came the Chardonnay. And this one didn’t whisper… it was clear. Scallops.
From the first sip, it was obvious. That subtle salinity, that buttery structure, it didn’t just suggest scallops, it demanded them. So we gave it scallops… three ways.

A clean sear for structure
A mousse for depth
A crisp chip for texture

Same scallop, three different experiences. Sometimes you don’t need to reinvent anything… you just need to show people what’s already there. And yes… sometimes you flex a little.

COURSE 1:
SERVED WITH SCALLOP THREE WAYS
PAIRED w/2024 PLUMPJACK CHARDONNAY RESERVE

Building Warmth into the Table
Merlot came next… and it brought something different. Baking spice. Cinnamon, nutmeg, cardamom… that’s where it leaned, so that’s where we went. The butcher’s hand pie wasn’t just about comfort, it was about balance. Rich, savory, wrapped in pastry, but built in a way that let those spices bloom alongside the wine instead of fighting it. And visually… we left it open.

COURSE 2:
BUTCHER'S HAND PIE
PAIRED w/PLUMPJACK MERLOT

The Course That Changed the Room
By the time we hit Syrah… the room had shifted. People were relaxed. Glasses weren’t staying full for long. So we had some fun. Bison tots. Because yes… this is a wine dinner. But that doesn’t mean it has to feel stiff. Wild game and Syrah go hand in hand, but we made it approachable. Crispy, rich, handheld, something that brings people back into the experience in a different way. A little heat. A little cream. Just enough to cut through everything without overwhelming it.

For a lot of our guests… that was the moment.

COURSE 3:
BISON TOTS
PAIRED w/PLUMPJACK SYRAH

The Main Event
Then we brought it back to center.

Cabernet. Beef. No shortcuts. A 60-day dry-aged ribeye… and if you know, you know. That kind of aging brings out nuttiness, depth, that almost blue cheese note that you can’t fake. And we didn’t stop at one preparation. Again, we served it multiple ways… including raw.

Because if you really want to understand an ingredient, you should experience it in its purest form.

That’s not about being flashy.
That’s about being honest.

And when it’s done right… people get it.

COURSE 4:
60-DAY AGED RIIBEYE THREE WAYS
PAIRED w/ PLUMPJACK OAKVILLE CABERNET SAUVIGNON
& CADE HOWELL MOUNTAIN CABERNET SAUVIGNON

Ending Exactly Where We Needed To
Dessert is where a lot of dinners fade out. We don’t do that.

This was a layered approach, literally. A chocolate base built like bread, soaked like a pudding, finished like a cake. Rich, structured, intentional. Figs and dates pulled directly from what the wine was already giving, those deep fruit notes that sit just under the surface of a Cabernet.

Nothing overly sweet. Nothing unnecessary.

DESSERT:
PASTRY CHEF RACHEL’S CHOCOLATE CAKE
PAIRED w/ODETTE ESTATE CABERNET SAUVIGNON