Cream of the crop California wines are coming to Boston. On Tuesday, December 13th, Liquid Art House presents a Paul Hobbs Winery dinner, spotlighting the famed vineyards. Insider Matt Hobbs will pay a visit from the high-end West Coast winery with a range of bottles. The evening starts with a 6:00pm reception in the LAH gallery where guests will enjoy hors d’oeuvres with three rare wines. At 7:00pm, the affair moves into the dining room for a rich five-course menu from chef Johnny Sheehan, sous chef Kylee Anderson and pastry chef Ryan Boya—paired with lots (and lots!) more pours, of course. Reservations are available for $475 per person by calling 617.457.8130.

Paul Hobbs Dinner
Multiple passed Amuse Bouches
Paired with Paul Hobbs Crossbarn Chardonnay, Pinot Noir and a Surprise from the vineyard!!

1st Course
East Meets West Seafood Mélange
Maine and Santa Barbara uni, Nantucket bay scallops, mero sea bass, oak infused cream, citrus, nori croquant
Paired with Paul Hobbs Chardonnay’s Ross Station and Ulises.

2nd Course
Duck Assiette
celery root, black garlic, chanterelle mushroom, kohlrabi, faro, espresso, chocolate and chili crumble
Paired with Paul Hobbs Pinot Noirs from Ulises Vineyards and Hyde Vineyards.

3rd Course
Lamb Belly Presse
shaved lamb tongue, Kashmiri rogan josh, papadom cracker
Paired with Wines from the Bramare Estate in Argentina, Malbec Lujan De Cuyo and a surprise

4th Course
Aged Prime Beef Sirloin Tataki
Charred Cipollini onion, bone marrow, fried garlic, chili, shiso
Paired with Paul Hobbs Cabernet Napa, Hyde and Beckstoffer Las Piedras

Intermezzo

Pre dessert

5th Course
Mascarpone Mousseline
Cherry, honey, grapefruit, cactus flower
Paired with an amazing Ice Wine from Canada

Mignardises