On Tuesday, September 5th, Executive Chef Jay Murray and Wine Director Alex DeWinter welcome Kathleen Heitz of Napa Valley’s Heitz Wine Cellars to Grill 23 & Bar for a seven course wine dinner. DeWinter and Heitz, who runs the winery with her brother, have chosen some exceptional wines from among the winery’s offerings. Murray’s menu for the evening includes truffle-studded divers scallop with cob-smoked salmon, truffle juice sabayon and chive essence; ham sandwich gnocchi with bacon-brown sugar vinaigrette; lamb noisettes in pastry with sweet corn custard and heirloom yellow tomato curry; and Brandt prime flatiron steak with jojos, Otis Street steak sauce. Dinner, which winds down with a cheese plate and assorted sweets from pastry chef Molly Hanson, costs $149 per person, not including tax or gratuity. Call 617.542.2255 to make your reservations.