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DTSTART;TZID=America/New_York:20251015T183000
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UID:3715-1760553000-1760562000@www.robertsinskey.com
SUMMARY:RSVnapa Wine & Dine
DESCRIPTION:Celebrate the bounty of the Tennessee River Valley as Rob Sinskey teams up with James Beard nominated Chef Erik Niel for a dinner showcasing local ingredients and the elegant wines of RSVnapa. \nHors D’oeuvres\nSocca chickpea pancake\, miso/dill whipped creme fraiche\, Osetra caviar\, chive\nCollard green & Carolina Gold rice dolma\, pine nuts\, cured sumac\nVin Gris of Pinot Noir\, Los Carneros 2023 \nFirst Course | Vintage Comparison\nSourdough focaccia\, pink peppercorn & za’atar infused evoo\nRaw oyster\, scuppernong & preserved peach mignonette\, pickled ramp\, cracked fermented white pepper\nFrisee & mustard greens\, shakerag blue cheese\, apples\, fried black walnuts\, black pepper\, cider vinaigrette\nAbraxas\, Vin De Terroir\, Scintilla Sonoma Vineyard\, Los Carneros 2019\nAbraxas\, Vin De Terroir\, Scintilla Sonoma Vineyard\, Los Carneros 2013 MAGNUM \nSecond Course | Dueling Pinot Noir\nGraminga\, andouille sausage ragu\, turnip greens\, fiore sardo\nBucatini\, chanterelle mushrooms\, mushroom beurre fondue\, vacche rossa parmigiano\, rosemary\nPinot Noir\, Los Carneros\, Napa Valley 2018\nPinot Noir\, Three Amigos Vineyard\, Los Carneros\, Napa Valley 2017 \nThird Course | Right Bank/Left Bank\nDuck Confit\, preserved gooseberry\, jus\, sunchoke\, marcona almond\, thyme\nBC DA KC strip steak\, truffle jus\nBraised collards & purple hull peas\, sofrito\, preserved habanada vinegar\nJapanese sweet potatoes\, labneh\, hot honey\, pear zhoug\, fried sage\nMarcien\, Proprietary Red\, Los Carneros\, Napa Valley 2015\nCabernet Sauvignon\, “SLD” Estate\, Stags Leap District\, Napa Valley 2017\n \nFourth Course\nPavlova\, blueberry preserves\, pistachio lemon curd\, opal basil\nLate Harvest Muscat\, Scintilla Sonoma Vineyard\, Los Carneros 2023 \n$195 per person + tax and fee (gratuity not included). For tickets\, CLICK HERE. \n*the menu may change to reflect the freshest available ingredients. \n\nRobert Sinskey Vineyards celebrates 40 Harvests with a series of gluttonous dinners across the US and around the world. These celebrations bring library wines from our cellar to the table along with current vintages\, for a chance to experience the arc of well-aged\, well-crafted wine. \nEach dinner represents a deep connection with chef’s we know and love.  In our early days\, and to this day still\, chef-driven\, boot strapped restaurants celebrate and support our steadfast ethos of growing our grapes well and practicing low intervention in the cellar. This care in farming and making is expressed in every bottle we produce. Wines of purity\, elegance and grace\, destined to be consumed with food at the table\, unadorned by the accolades and scores of critics. Chefs\, their minds\, their palates and their delicious food are why RSVnapa exists today. They never compromised and neither did we. \n 
URL:https://www.robertsinskey.com/event/rsvnapa-wine-dine-easy-bistro-101525/
LOCATION:Easy Bistro\, 801 Chestnut Street\, Chattanooga\, TN\, 37402\, United States
CATEGORIES:On the Road
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