Step into the heart of culinary creativity at our Chef’s Showcase—an exclusive dining experience at the winery where passion, flavor, and craftsmanship collide.
This is no ordinary evening. Join us for a hands-on, immersive evening where our expert chef will guide you through the creation of three irresistible courses, each inspired by the flavors of the American South. From the first bite to the last, every dish is crafted to celebrate the essence of Vineyard Cuisine™, perfectly paired with the finest wines from our very own selection.
What to Expect:
Three Exquisite Courses: Savor each course as the chef demonstrates the artistry behind creating bold dishes. You’ll learn tips and tricks to recreate these flavorful bites in your own kitchen, all while enjoying them fresh and expertly prepared.
Vineyard Cuisine™ Pairings: Each dish is thoughtfully paired with our award-winning Texas wines, elevating the flavors and offering a complete sensory experience—every sip and bite is designed to complement the other.
Behind-the-Scenes Experience: Get up close and personal as our chef walks you through each dish, sharing insights and techniques that will inspire your cooking and deepen your appreciation for the flavors of the South.
Recommended Attire: For this event, we invite guests to step into the effortless elegance of Provence with our relaxed, chic dress code for this French-inspired dinner. Think breezy linens, soft pastels, and timeless silhouettes that capture the sun-soaked beauty of the South of France. Join us for a taste of the Mediterranean in attire that’s as relaxed and refined as the region itself!
Dietary restrictions: This menu will contain ingredients such as dairy, nuts, gluten, and meat. Please let us know of any allergies at least 7 days in advance.
Wine Pairings: The wines selected for this dinner have been carefully paired with each course to enhance and complement the unique flavors of both the dish and the wine.
Menu:
Ratatouille Tartlets
flaky pastry filled with a medley of roasted summer vegetables with Viognier pink peppercorn ricotta, garlic, thyme, and basil
Moules a la Provençale
Mussels cooked with tomatoes, garlic, Sauvignon Blanc, and fresh herbs with pistou pasta
Lavender Honey Panna Cotta
creamy Off Dry Muscat Canelli panna cotta infused with lavender flowers and honey
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