A Napa Valley gourmet getaway warms up a winter Wednesday evening when Ray’s at Killer Creek hosts a Duckhorn Wine Dinner on Jan. 18. The exclusive event begins promptly at 6:30 p.m. to ensure a leisurely evening of dining as well as an informative talk by Duckhorn Vineyards district manager Scott Miller. You’ll want to savor every morsel and sip on executive chef Mike Fuller‘s exquisite five-course menu with wine pairings. Courses progress through Nantucket Bay scallops, candied pork belly, satsuma orange red quinoa paired with Duckhorn sauvignon blanc 2015; sea salt foie gras torchon, paper-thin walnut raisin toast with Goldeneye Anderson Valley pinot noir; salad of chicory, toasted pecans, dried cranberries, orange peel and Clemson blue cheese fritters with Duckhorn “Three Palms” merlot; slow-roasted Wagyu short rib, navy bean and ‘nduja cassoulet and shaved fennel salad with Duckhorn “The Discussion” 2012; and an ending of warm chocolate bread pudding, homemade Luxardo cherry ice cream, praline dust and burnt sugar syrup served with Paraduxx Proprietary Red 2013. Reservations are required for the $95 per-person dinner (price excludes tax and gratuity); call 770-649-0064.
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