Our next Wine Dinner

December 30, 2015

Our next Wine Dinner event is coming up soon on Monday, March 21st and for all of you who have attended our prior nights this will be another great evening with two great producers from Italy. We will feature 3 whites from Terlano winery in Alto Adige and Tryol, in northern Italy in the Italian Alps where german varietals are grown with tremendous success and a large German population to oversee production and the winemaking. This makes for exceptional wines with great complexity and character are we are proud to showcase on of the premier producers of such wines. For our reds that evening we will go to Tuscany, one of the most prized wine regions in the world to one of it’s oldest wineries, Paolo Scavino, known for his single Cru Barolos which are always among the highest rated year after year and are much sought after. We will pair these selections with courses designed to showcase their intense flavors and texture as you learn about the wines, the varietals and process involved to make them.. There is limited seating for these events so call to check on availability.

 

Why we choose local and organic products

December 30, 2015

Our commitment to buying locally has many reasons from both an operational and philosophical points of view. We believe that by buying locally from vendors we can see, feel and touch we can create relationships that over time will result in a greater understanding of our mission statement to provide our guests with the highest quality ingredients. It is also a benefit to the local economy when we can source as much as possible from vedors and suppliers in our area and keep the circle of business contained. From a guest perspective you can be assured that we have taken the time and effort to ensure that everything we plate and compose here in the restaurant was done with purpose and a commitment to this principal. The end result we believe is worth the extra effort required and can be found in the taste and feel of our dishes. There may be less expensive options available and we understand that not all guests coorelate the ingredient componet of each dish but this is how we choose to present our restaurant to those who do and feel confident that we can sustain our philosophy and commitment over time