Join us for an unforgettable evening of wine, food, and storytelling as we explore five beautiful wines from Mary Taylor Wine Co., presented by Rob Rapp of Cutting Edge Selections.
This five-course dinner features thoughtful pairings that showcase the complexity and charm of each wine. Chef Challis Hodge has created a seasonal menu to complement every pour—highlighting coastal, Mediterranean, and French influences.
Menu
Veneto Frizzante Bianco (NV), Italy
Light & lively with gentle bubbles and fresh citrus notes
White Anchovy and Fennel Crostini – marinated anchovy with shaved fennel, lemon zest, and olive oil on toasted baguette
Dão Branco (2023), Portugal
Crisp & structured with floral aromatics and a mineral finish
Salt Cod Brandade with Pickled Shallots and Olives – smooth salt cod purée served warm with crostini and briny garnishes
Agenais Rosé (2024), Southwest France
Dry rosé with bright acidity, subtle fruit, and a savory backbone
Summer Tomatoes, Peaches & Basil – served with a rosé vinaigrette and toasted pistachios
Valençay Rouge (2023), Loire Valley
Blend of Gamay, Pinot Noir, and Côt with notes of raspberry and spice
Roasted Duck Breast with Cherry Gastrique and French Lentils – pan-seared duck over warm lentils with a tart cherry glaze
Douro Tinto (2022), Portugal
Full-bodied red with dark fruit, floral lift, and a long, polished finish
Chocolate Olive Oil Cake with Port-Soaked Figs – dark chocolate cake topped with figs and flake salt
Seats are limited and will fill quickly.
Call (859) 814-8391 to reserve your spot.
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