On Thursday, April 13th, chef Will Gilson gets into a springy state of mind with an all-American wine dinner. Previewing bottles that’ll be appearing on the American section of Puritan & Co.’s upcoming wine list, the dinner puts seasonal produce to delicious use with a five-course prix fixe. Peas, rhubarb, nettles — all the favorites are there, paired with U.S.-made pours. Dinner seats at 7:00pm and costs $95 per person, including gratuity. Take a look at the plates and accompanying glasses below, then book your space online here.
first
salmon tiradito
rhubarb, roe, jalapeño, lime
2015 Teutonic Wine Company “Recorded in Doubly,” Willamette Valley, Oregon
salmon tiradito
rhubarb, roe, jalapeño, lime
2015 Teutonic Wine Company “Recorded in Doubly,” Willamette Valley, Oregon
second
“peas & carrots”
berbere-spiced carrot soup, pea green & snap pea salad
2016 Edmunds St. John Rosé “Bone-Jolly” El Dorado County, Californiathird
grilled cobia
nettle flan, jonah crab, fiddleheads, meyer lemon, sunchoke rosti
2014 Cyprus Chardonnay, Russian River Valley, Californiafourth
braised shortrib of local beef
morels, green garlic skordalia, asparagus, marrow jus
2015 Vinca Minor Carignan, Redwood Valley, California
“peas & carrots”
berbere-spiced carrot soup, pea green & snap pea salad
2016 Edmunds St. John Rosé “Bone-Jolly” El Dorado County, Californiathird
grilled cobia
nettle flan, jonah crab, fiddleheads, meyer lemon, sunchoke rosti
2014 Cyprus Chardonnay, Russian River Valley, Californiafourth
braised shortrib of local beef
morels, green garlic skordalia, asparagus, marrow jus
2015 Vinca Minor Carignan, Redwood Valley, California
dessert
marinated strawberries
lemon opera cake, basil, crème fraiche ice cream
2014 Andrew Rich Gewürtztraminer “Celilo Vineyard,” Columbia Gorge, Washington
