Saturday, September 14th with Two Seatings: 5:30pm & 8:00pm

The Winery and The Honigs

This September we have a special treat for our guests - we will be experiencing the exceptional wines from the father and son duo representing the 3rd and 4th generations of Honigs involved in the wine business - Steven & Gavin. Honig Vineyard & Winery is located in the heart of the Napa Valley in Rutherford. They are family owned, sustainably farmed, solar powered, and have an all-female winemaking team. Honig means "honey" in German - and they use bees as part of their sustainable eco-system, and make some very tasty honey that you'll see during this dinner.

We are proud to present four of their wines with the assistance of Steven & Gavin Honig themselves. They will talk directly about their wines in person during your three-course meal. They'll tell us about the beautiful location of the winery, it's history, and walk us through the amazing selection we will be pouring. As guests of this dinner you will have special one-night-only tasting room level pricing of these wines (and more?) to take home with you.

The Event

This will be a Three Course Tasting Meal with Wines Paired for each course, and will include the opportunity to meet and engage with the Honigs, as well Matt Woods, our Amazing Chef. As a guest at the dinner you will also have access to special reserve one-night-only pricing on bottles of the wines to go.

There will of course be vegetarian options, and all courses will go so well with these wines, it will really help you all understand the wine better. (See full menu details below)

The first seating will be at 5:30pm, the second at 8:00pm. We ask that guests for the second seating not show prior to 7:45pm as we have limited room.

Note: The tickets are $120, no additional tax, service fees, or tip required!

Steven & Gavin Honig

The Menu

Course 1 - Lump Crab & Grilled Corn Salad with Basil, Avocado, Lemon Aioli, Spices

Course 2 - Grilled New York Strip with Roasted Fingerling Potatoes, Caramelized Onions, Asparagus, Red Wine Reduction

(Veggie dish - Braised Butternut Squash with Soffrito, Tomato, Brocoli Rabe, Parmesan over Caramelized Onion & Swiss Chard Ravioli)

Course 3 - Apple Strudel with Rose Water, Filo Dough, Cream