Burgundy Wine Dinner

Wine Dinner

Burgundy Wine Dinner The Gift of Nature, the Quintessential Terroir of France: Burgundy.

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Friday, September 4, 2015 | 6:30PM
$175.00 per person plus tax
Limited to 14 guests

About 200 million years ago, the region was part of a vast, tropical sea which created limestone soils, the secret behind the zesty minerality that is a hallmark of Burgundy wines.

To the ‘vignerons” (winemakers/ growers), Burgundy is not only the original home of the Chardonnay, Pinot Noir and Gamay grapes they are famous for, but also the site of the "terroir" that best expresses their character – elegant, aromatic, complex, and highly enjoyable.

Join us for a multi-course dinner of the region’s edible delights. Slurp escargot, and let us transport your sense of smell with Burgundy’s elegant, aromatic, and complex wines.

  • Stuzzichini: Gougeres
  • A & P de Villaine, "Bouzeron" Aligote 2009
  • First Course: Red wine poached egg w/ bacon, mushroom and toast
  • Domaine de la Bongran, Jean Thevenet "Cuvee Tradition" Viré-Clessé 2002
  • Second Course: Pig’s head stuffed with fennel and apple
  • Bernard Moreau "Morgeot"Chassagne-Montrachet 1er cru 'Les Vergers' 2010
  • Third Course: Black Garlic bucatini w/Snails and porchini
  • Maison Leroy, Bourgogne Rouge 2000 side by side with a very special cellar selection.
  • Fourth Course: Roast Chicken fricassee with roasted potato and haricot vert
  • Foillard Fleurie 2011
  • Fifth Course: Warm Apple tarte tatin with Vanilla Ice cream
  • Kir Royal

Cooking Class

Preserving the Taste of Summer with Chef Matt Buehler and Mama Buehler

Thursday, August 3, 2017  |  6:30PM
$125  |  Limited to 12 guests

Summer is the season for fresh produce from your garden, local farmer's markets, or nearby farms. It can be so tempting to buy in bulk, since you have waited all year for the perfect strawberry or tomato.  When you grow your own, you end up with a surplus of fruits and vegetables. Luckily, there are several helpful ways to preserve your food so you can savor the goodness of these fruits and veggies long after the harvest is over.  Join Mama Buehler and son, our Chef de Cuisine Chef Matt Buehler in a class that will show you techniques such as canning, pickling, and jamming to preserve your summer harvest. Class includes a multi course meal and house wine.

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Cooking Class

Cake Decorating Class with Pastry Chef Pat Conroy

Sunday, August 6, 2017  |  12:00PM
$100  |  Limited to 12 guests

Time to indulge in everyone’s favorite course: dessert! Join us in Vetri Cucina for an afternoon with our pastry chef, Pat Conroy, as he teaches you the skills of sweets. He will take you through the tips and tricks to create beautifully decorated cakes. After this class you’ll be sure to impress with your own delectable handmade treats. Class will include light snacks and house beverages.

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Cooking Class

Baked Pasta Class with Chef Jacob Rozenberg

Tuesday, August 22, 2017  |  6:30PM
$175  |  Limited to 12 guests

There really is nothing quite like handmade pasta. Chef Jacob Rozenberg will demonstrate how creating pasta from scratch is simpler than one might think. In the third class of his pasta series he will instruct on how to make delicious, fresh from the oven, baked pastas. Reserve your seat to learn all about this comfort food while enjoying a multi course meal and house wines.

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