Idlewild Wine Dinner 1/30/2016

Idlewild Landscape.jpg
Idlewild Landscape.jpg
sold out

Idlewild Wine Dinner 1/30/2016

125.00

Hey Folks. Johnny and I are really excited to be teaming up with Idlewild Wines for this first dinner at Grow Kitchen in Sebastopol, CA. Winemaker Sam Bilbro's wines are delicate, balanced and totally delicious. He is one of my favorite winemakers here in the county and a very nice guy. For more information about Idlewild Wines, check him out at: www.idlewildwines.com

The concept for this dinner is to create a dialogue between growers, producers and craftspeople here in Sonoma County. It is my desire, through the social experience of dining, to continue a conversation about the challenges of growing and preparing food sustainably. 

For this dinner, we plan to source our ingredients as locally as possible. We are working with some pretty special producers to showcase what's in season and delicious.

The dinner will be interactive and family style. Wine, tax and gratuity are included in the price.

See you there!

Ben

Add To Cart

The event is at Grow Kitchen
Address: 245 Ferguson Rd, Sebastopol, CA 95472

The event will begin at 6:30  on 1/30/2016

A little information about us:

Ben Spiegel a proud resident of Sonoma County. He is the former chef of Skal in New York City, and previously sous-chef at The Willows Inn on Lummi Island. Ben has worked in restaurants across Europe including time spent at noma and AOC in Copenhagen, Denmark. In addition, he has interned in Kyoto, Japan,  France's Loire Valley and London, England. Originally from Toronto, Canada, Ben grew up cooking in some of the city's top restaurants before moving abroad. He is passionate about local food issues, sustainable agriculture and foraging. 

Johnny Ortiz is originally from Taos, New Mexico and has spent his career working in some of the country's top kitchens. He spent his formative years under Chef Grant Achatz at Alinea in Chicago, before moving west at The Willows Inn on Lummi Island. Since leaving The Willows, Johnny played an integral role at the acclaimed restaurant Saison in San Francisco. After leaving Saison, Johnny has been operating a small pop-up concept in Mill Valley as he plans his return home to Taos. For more information on Johnny and his pop-up, check out http://shed-project.com/

Thanks!