I'm thrilled to announce that the bistro has an opportunity to host a dinner with one of my all-time favorite wineries.
On Tuesday, November 5th, I have the pleasure of pairing my food with the wines of Trefethen Family Vineyards. Janet Trefethen herself will be here for the evening! When her family entered the wine business in the late 60’s, there were less than 20 commercial wineries in CA, many of which were on their death beds. It’s hard to believe, but only 3 years after starting the business, the winery’s 1976 Chardonnay was named best in the world at The World Wine Olympics in Paris. The two of us will lead you on a gastronomic journey. Basically, I'll do all the cooking, and Janet will do all the talking.
The doors will open at 6:30 p.m. when we will enjoy a few small bites with a glass of her 2018 Riesling. Then we will work our way through five different wines. To finish up the feast you will get a rare opportunity to taste one of the finest wines on earth. We are going to serve a small glass of Trefethen’s flagship wine, the 2015 Halo! I feel certain that I have put together a menu that will work well with these wines. Come on out to see for yourself why Trefethen wines and my food are a match made in heaven.
In keeping with the bistro's wine dinner traditions, Janet will be offering these bottles for sale directly from the winery. That means you will have an opportunity to stock your cellars at prices you can't beat anywhere else.
This event will fill up quickly, so please call the Bistro soon if you would like to come and be a part of this special evening of food and fine wine. Seating is on a first come first served basis, so please arrive at 6:30 proper if you wish to get a seat alongside your friends.
If you have a group of 8 or more people who wish to eat together, we can reserve a private table for you all.
Please, you must let us know when you call if you intend to reserve your own table. We will also need the names of all your friends joining you.
Roasted Butternut squash bisque with Honey Crisp apple, Toasted Hazelnut, and crispy goat cheese crostini
Charred NC tuna au poivre with roasted shitakes, crispy Pancetta and beurre rouge
Crispy pork belly with Autumn vegetable ratatouille and Lusty Monk mustard
2016 Dragons Tooth
Beef short ribs over mashed Acorn squash with Amarena cherry gastrique and cocoa nib infused natural jus
Neal’s Yard- Montgomery Cheddar
Chocolate Truffles and Larry’s Beans Coffee
Thank you for allowing me to cook for you over the last 24 years.