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Local Event
Cost: 65
We are excited to launch our first wine and cheese pairing with our good friend Jason Ledbetter from Tavolo Vigneto. Jason and Chef Clayton have expertly paired up 3 cheeses from around the United States to pair with Jason's Italian wine portfolio. Jason will give us insight into each of the wines and their importance to the pairing. Once we have tasted through the wine and cheese we will move onto a duo plate that includes a sous vide sirloin steak with house bordelaise and two U-12 shrimp served with roasted tri-color carrots and fondant potatoes.
The Wine:
Olivastri Cerasuolo d' Abruzzo
Aldegheri Ripasso
Antonutti Poppone
The Cheese:
Green Dirt Farm Cheese – Weston, Missouri
Dirt Lover
Dirt Lover is styled after A classic ash-dusted French farmhouse cheese. It has an edible white bloomy rind that reveals an underlying layer of vegetable ash. When cut, it shows a lovely black border created by the ash just under the white rind. This ring, and the cheesemakers love of the soil, is the inspiration behind the name.
Rogue Creamery - Central Point, Oregon
Smokey Blue
Gently cold-smoked over Oregon hazelnut shells this blue cheese is given an extra layer of rich flavor. Balancing the smoky and earthy flavors is flavors of sweet cream with caramel notes. A smooth blue cheese that is the first of its kind.
Beehive Cheese Co – Uinta, Utah
Pour me a Slice
Beehive's Promontory Cheddar as a base with Basil Hayden's bourbon, then aged for 6 months. This unique cheese is sweet and creamy with a pronounced spiciness of bourbon near the rind.
Duo entrée and wines:
Sous vide sirloin steak with house bordelaise and two U-12 shrimp served with roasted tri-color carrots and fondant potatoes.
Assuli Syrah & Badia I Sodi Reserva
Hosted by
The Rack House Kitchen Wine Whiskey
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