Savor six stations of authentic Chilean tapas with family and friends, exploring them at your own pace. Each station will feature a different bottle of Los Vascos, a food pairing, and a wine expert to tell the story behind the bottle.

For those who love the cultural history behind the cuisine, our Executive Chef, Micheal Inferrera, will be on hand to discuss the evening's menu with you. Add color and context to your tasting as you learn about Chile and the history of Los Vascos in South America.

Menu and Pairing:

Palta Reina

jumbo lump crab stuffed avocado, citrus remoulade

paired with Los Vascos Sauvignon Blanc

Churrasco

grilled skirt steak, charred long bean, smoked manchego, chimichurri

paired with Los Vascos Gran Reserva Syrah

Cazuela

braised cod, shrimp, squid, coconut and tomato broth

paired with Los Vascos Chardonnay

Humitas en chala

corn leaf, sweetcorn, and cheese

paired with Los Vascos Gran Reserva Carmenère

Pastel de Choclo dulce

ground dry aged beef, onions, chicken, olives, hard boiled egg, dough made of fresh corn

paired with Los Vascos Gran Reserva Cabernet Franc

Empanada de Chocolate

fried dark chocolate turnover

paired with Los Vascos Gran Reserva Cabernet Sauvignon

A cash bar will also be available for guests.

Meet Chef Michael Inferrera! Over the past 25 years, Michael Inferrera has established a distinguished career across a diverse range of culinary experiences in entertainment, catering, and fine dining. He’s worked side-by-side with Chef Anthony Bourdain and crafted his skills under renowned Chef George Perrier.