Winemaker Andy Peay makes a pit stop at Excelsior on Wednesday, May 14th for dinner with wine director Brahm Callahan and chef Eric Brennan. Peay, whose California vineyard is just four miles from the Pacific Ocean, will be uncorking bottles to accompany a four-course menu of Brennan’s award-winning cuisine. Dinner starts at 7:00 and is priced at $135 per person, not including tax or gratuity. For a formal introduction to Peay Vineyards‘ superb Sonoma Coast wines, reserve your table by calling 617.426.7878.
