Break out of the winter rut for exquisite cuisine, Napa wines and conversation at Ray’s at Killer Creek’s Caymus Vineyards Wine Dinner. Chef Mike Fuller pairs six courses with Caymus Vineyards’
fine wines, including Special Select wines, on Thursday, Jan. 25. The
evening begins with a glass of Conundrum Sparkling and an amuse bouche
of warm blue crab with avocado aioli and homemade soda crackers and tuna
tartare with cucumber kimchee and wonton crisps. Courses progress
through butternut squash purée with shaved apple, crispy beets and
chestnut crema paired with 2014 Mer Soleil Reserve chardonnay;
butter-poached lobster profiteroles with radish crema and UGA caviar
paired with 2015 Emmolo merlot; venison carpaccio with shaved fennel,
grilled butter brioche and Boursin alongside 2015 Caymus Napa cabernet
sauvignon; and prime dry-aged Manhattan steak with sunchoke chips,
creamed potato and red wine syrup joined by 2014 Caymus Special Select
cabernet sauvignon. The delectable evening concludes with
chocolate-cherry tarte with spiced cream and almond praline paired with
Conundrum Red. Event begins promptly at 6:30 p.m. $110 per person (plus
tax and gratuity). Reservations required; call 770-649-0064.
Ray’s on the River saves you the airfare to the West Coast as they host a Winter Wine Dinner on Jan. 21 featuring a variety of California wines including Caymus Special Selection cabernet sauvignon. The evening begins with a reception at 6:30 p.m. with dinner beginning promptly at 7 p.m. The meal includes a California dreamy five-course dinner from chef AJ Jones with wine pairings. The first course consists of cured opah cheek with tarragon apple purée, radish and wonton chip paired with Roederer Estate brut while a second course brings wildflower salad with frisée, minted pea purée and white balsamic mist along with 2014 Hyland Estates riesling. Moving on to the third course, you’ll find roasted pheasant, Black Mission fig, Asher Blue cheese mousse and honey lavender gastrique with 2013 Emmolo merlot followed by hand-carved elk rack, gnocchi, maitake, cipollini and bone marrow reduction paired with Caymus Special Selection cabernet sauvignon. Dessert presents peach mousse bomboloni, candied peel and raspberry paint along with a glass of Orin Swift “Locations F.” The Winter Wine Dinner is $95 per guest plus tax and gratuity. Space is limited and reservations are required with credit card to hold; call 770-955-1187.
