Stem Wine Bar and Stonestreet Estate Vineyards unite for a delectable wine and dine experience on Thursday, May 11 beginning at 6:30 p.m. Chefs Doug Turbush and John Flagello create an incredible Stonestreet Wine Dinner five-course menu complementing Stonestreet wine selections chosen by Stem general manager/sommelier Chris McNeill. Pairing menu highlights include jumbo sea scallop escabeche with Estate sauvignon blanc; pan-seared Alaskan halibut, Vidalia onion purée, roasted mushrooms and pickled ramp vinaigrette with Estate chardonnay; hickory-smoked duck breast, buttered brioche, peach marmalade, micro basil and saba with Upper Barn chardonnay; veal cheek, sweet corn purée, spring onion, fava bean and baby fennel with Estate cabernet; and chocolate cremeux with salted caramel ganache paired with Rockfall cabernet (menu subject to change based upon availability). Dinner guests will learn more about these wonderful wines from guest speaker Sue Campbell. Advance ticket sales only, $119 per person including tax and gratuity. Reserve your space online today.
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