Join Milton’s at the Corner of Harvest & Vine for Duckhorn Wine Dinner Oct. 26

Come together around communal tables at Milton’s Cuisine & Cocktails for Harvest & Vine, a six-course wine dinner featuring the fine wines of Duckhorn Vineyards on Thursday, Oct. 26. Founded in 1976 and one of Napa Valley’s first 40 wineries, Duckhorn Vineyards is now one of North America’s premier producers of Napa Valley wine. Milton’s executive chef Derek Dollar is creating a multi-course dinner with wine pairings for guests to enjoy on the banquet porch and in the main dining room at the 6:30-8:30 p.m. dinner. Tickets are $90 per person (plus service fee, sales tax; includes gratuity) and may be purchased online.

Enjoy Oregon and California Wines of Alexana & Revana Wineries at American Cut Wine Dinner Oct. 6

Savor a five-course meal with wine pairings as American Cut hosts its Alexana & Revana Wine Dinner on Friday, Oct. 6 at 7 p.m. Explore the nuances of white and red Alexana wines from Oregon’s Willamette Valley along with a premium Revana cabernet sauvignon from Napa Valley, California. Executive chef John Adamson reveals a menu loaded with sumptuous tastes and signature dishes: chili-infused oysters paired with Alexana “Revana Vineyard” riesling, 2014; grilled octopus with fennel, arugula and roasted garlic lemon dressing paired with Alexana “Terroir Series” chardonnay, 2014; wagyu carpaccio with horseradish cream, egg yolk, caviar and chives paired with Alexana “Terroir Series” pinot noir, 2015; grilled 20-ounce bone-in ribeye with rosemary thyme red wine reduction joined by Revana “Estate” cabernet sauvignon, 2014; and crème brûlée and candied yellow beets paired with Alexana Late Harvest riesling, 2013. The cost is $150 per person. To reserve a seat for the 7-10 p.m. event email Adam Pucillo or call the restaurant at (770) 415-9766. 

Storico Fresco Alimentari e Ristorante and Mauro Molino Vineyard Meld for Exclusive Wine Dinner Sept. 11

Dine on a five-course dinner of Italian dishes and wines in the heart of Buckhead when Storico Fresco Alimentari e Ristorante hosts a Mauro Molino Wine Dinner on Monday, Sept. 11. Storico Fresco executive chef/partner Mike Patrick and vineyard owner Martina Molino carefully curate each course to convey the bold tastes of the Italian countryside. Wine selections for the evening include 2016 Roero Arneis, floral bouquet with mineral notes and a fresh, intense palate; mellow 2016 Barbera d’Alba, fine and fruity bouquet with scents of ripe red berries and minerals; smooth 2016 Langhe Nebbiolo with scents of rose and violet and a fresh and fruity palate; intense 2013 Barolo with a warm, dry palate and bouquet of cherry and dried rose; and 2013 Gallinotto Barolo with a rich and intense bouquet of ripe fruits, smooth palate, velvety tannins and long finish. Limited seating available. For reservations, call the restaurant at 404-500-2181 or email reservations@storicofresco.com.

Sip and Savor Four Wines, Five Courses at Aria Rhys Vineyards Dinner May 24

Expect a divine wining and dining experience when Aria hosts a Rhys Vineyards Wine Dinner on Wednesday, May 24. Aria chef/owner Gerry Klaskala creates an inspired five-course menu showcasing four sensational wines from Rhys Vineyards: Anderson Valley chardonnay 2014, Horseshoe Vineyard chardonnay 2013, Anderson Valley pinot noir 2014 and Bearwallow Vineyard pinot noir 2013. These four varietals express the nuances of the varying rocky, mountainous, cool and coastal conditions of the California winery’s estate vineyards. Want to know more about these terroir-driven wines? Chat with Rhys Vineyard sales director Eric Sothern at the event. Dinner begins at 7 p.m. $150 per person (includes tax and gratuity). Limited seating; call 404-233-7673 for reservations.

Locations, Locations, Locations -- Ray's at Killer Creek Hosts Locations Wine Dinner May 11

Soil, climate, vines. Sounds simple. Taste and learn how each combination uniquely reflects a specific location in the world of Locations wines, from Corsica to Washington and points in between at the Ray’s at Killer Creek Locations Wine Dinner on Thursday, May 11.

Executive chef Mike Fuller presents a globally inspired seven-course menu complementing Locations wines like a perfect traveling companion, and Locations general sales manager Mick Roberts shares wine wisdom during the tasty tour.

As the 6:30 p.m. dinner unfolds, guests will enjoy Thai basil lobster roll paired with F, French rosé; Ace Basin oysters with apple-ginger granita paired with Corse, Corsican white wine; orange peel smoked Magret duck breast with pear butter, pomegranate and arugula paired with OR, Oregon red wine; slow-cooked wagyu short rib prepared on the Big Green Egg paired with E, Spanish red wine; lamb shank with black currant gastrique and mascarpone tortelloni paired with I, Italian red wine; dry-aged rib-eye cooked over an open-pit fire with chimichurri and paired with AR, Argentinian red wine; and chocolate ganache torte with smoked sea salt and pickled blackberry paired with P, Portuguese red wine for dessert.

$95 per person (excluding tax and gratuity). Space is limited and reservations are required with credit card to hold; call 770-649-0064.

Ray’s at Killer Creek Orin Swift Cellars Wine Dinner Pairs Six Courses and Wines Mar. 10

Not four. Not five. Six divine courses paired with six extraordinary wines from California’s Orin Swift Cellars await guests at Ray’s at Killer Creek at 6:30 p.m. on Friday, March 10. Executive chef Mike Fuller presents riches of land and sea: char-grilled Murder Point oysters paired with Mannequin; warm, Coca-Cola and anise pickled Brunswick shrimp with Thai basil-plum cocktail sauce paired with Abstract; Magret duck “Ham & Eggs” with homemade duck prosciutto, deviled duck egg and maple-red eye gravy paired with Machete; Certified A-5 Kobe, BMI 12, Ribeye “The Best of the Best Japanese Beef” seared on sizzling salt brick with yakitori mushrooms and sticky rice paired with Papillon; charcoal-grilled Colorado lamb filet mignon served with brown sugar whipped sweet potato, spiced pecan and micro asparagus, paired with Mercury Head; and a final course of Mexican chocolate tiramisu paired with Palermo. $105 per person (excludes tax and gratuity). Reservations required; call 770-649-0064.

Ray’s at Killer Creek Floats Duckhorn Wine Dinner with Guest Speaker for Jan. 18

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.

Boutique Wines are Bountiful at Secreto Southern Kitchen & Bar Wine Dinner Nov. 17

Small wineries boasting big bouquets fill glasses for guests joining Secreto Southern Kitchen & Bar executive chef Boyd A. Rose at the Alpharetta restaurant’s first wine dinner of the season on Thursday, Nov. 17. Crafted Brands managing partner Bayard Crawley will be on hand to pour on the details about these small producer wines paired with Rose’s five-course menu. $65 per person plus tax and gratuity. Reservations required; call 770-752-0922. Menu and more details on our blog.

Boutique Wines and Small Batch Spirits Flow at Secreto Southern Kitchen & Bar Wine Dinner Nov. 17

Secreto Southern Kitchen & Bar executive chef Boyd A. Rose and Crafted Brands managing partner Bayard Crawley invite you to join them for the Alpharetta restaurant’s first wine dinner of the season on Thursday, Nov. 17 beginning at 6:30 p.m. Rose showcases the autumn harvest and flavors in his five-course menu. The pairing is a natural for Crafted Brands, which likens itself to farm-to-table restaurants in espousing local, small farms for ingredients and producer partners. Feast eyes on how the meal will unfold, opening with smoked apple-brined Springer Mountain Farms chicken, roasted apple-stuffed chive crepe and brie Mornay paired with 2015 Hayes Valley Monterey County chardonnay. Courses progress through Johnny Hoe black-eyed pea grit cake with duck confit and dried blueberry port wine duck demi with 2014 Rudy Santa Rita Hills pinot noir; seared espresso-braised lamb belly, smoked blue cheese, Carnaroli rice and black currant lamb jus paired with 2013 Rudy Napa Valley cabernet sauvignon; black pepper-crusted N.Y. strip with buttercup potato bacon gratin, red Swiss chard, dried cranberries and red wine jus paired with 2014 Square, Plumb & Level Dry Creek red wine; and salted caramel crème brûlée with a Hammer & Tongs cocktail featuring Breckenridge bourbon. $65 per person plus tax and gratuity. Reservations required: 770-752-0922.

Napa Your Way into Autumn via Ray’s at Killer Creek Stag’s Leap Wine Dinner September 28

The seasons are a changing, and Ray’s at Killer Creek executive chef Mike Fuller takes full advantage of early fall flavors when designing a special Stag’s Leap Wine Cellar Dinner for the evening of September 28. Holly J. Beach of Ste. Michelle Wine Estates is guest speaker for the informative 6:30 p.m. event. Harvest riches direct the five-course menu with pairings from Stag’s Leap Wine Cellars: Georges Bank sea scallop tartare with Belgian endive, satsuma orange, watermelon radish and lemongrass ginger vinaigrette paired with AVETA sauvignon blanc, Napa Valley; butternut squash fondue with Ellijay apples, local honey and almond biscotti served with KARIA chardonnay, Napa Valley; quail schnitzel with dark cherry gastrique and brown butter noodles accompanied by Hands of Time red blend, Napa Valley; charcoal-grilled, coffee-rubbed venison chop with black currants, toasted Georgia pecans and sweet potatoes joined by FAY cabernet sauvignon, Napa Valley-Stag’s Leap District; and blueberry sweet biscuit with Coca-Cola jam and zabayon paired with CASK 23 cabernet sauvignon, Napa Valley-Stag’s Leap District. $120 per guest (plus tax and gratuity). Space is limited. To secure a reservation with credit card, call 770-649-0094.

Distill, My Heart -- Seed Kitchen & Bar, Drift Fish House & Oyster Bar and Anchor Distilling Meet Up for Cocktail Dinner September 19

The tantalizing trio of Seed Kitchen & Bar, Drift Fish House & Oyster Bar and Anchor Distilling join forces to create an incredible Anchor Distilling Cocktail Dinner at Stem Wine Baron Monday, September 19. Chefs Doug Turbush and John Flagello are handling the five-course menu, and beverage managers/mixologists David Peek and Jose Pereiro have developed cocktail pairings using spirits from the Anchor Distilling portfolio. Anchor brand ambassador Harvey Mayorga swizzles in with backstories on the spirits used at the 6:30-9:30 p.m. cuisine and cocktails event. Menu highlights include seared Maine scallop escabeche with a Crème de Noyaux cocktail; juniper-cured Ora king salmon paired with a cocktail mingling Junipero gin, King’s Ginger liqueur, Luxardo Maraschino liqueur and Carpano Bianco; bacon-wrapped pork tenderloin and pork carnitas sope cooled by a drink of Mezcal Amarás, passion fruit, lime juice, orgeat and crushed ice; whiskey-braised veal cheek and fall mushroom ragu with a cocktail of Old Potrero rye, Luxardo Amaro Abano, sherry, turbinado, walnut bitters and flamed orange; and dessert of sweet potato s’more pie tucked in by a dreamy blend of scotch, crème de cacao, condensed milk, espresso and cinnamon-dusted brûlée marshmallow. Seats are limited. Buy tickets in advance, $99 per person (tax and gratuity included).

Silver Oak Cellars Vintage Release Wines Flow during Ray’s at Killer Creek Wine Dinner August 24

Oenophiles, take heed and pick up the phone. Ray’s at Killer Creek is planning an exquisite Silver Oak Cellars Vintage Release dinner featuring five courses and wine pairings on Wednesday, August 24 at 6:30 p.m. Jeff Flood, southeast regional manager for Silver Oak Cellars, will be on hand to chat with guests throughout the special evening. The dinner menu, created by Ray’s at Killer Creek executive chef Mike Fuller, starts with compressed Georgia peach and Georges Bank scallop crudo with basil foam paired with Twomey sauvignon blanc, 2015 followed by wood oven-roasted pork belly, cauliflower-goat cheese gratin and pickled onion served Twomey Russian River pinot noir, 2014. Guests will then be treated to magret duck prepared two ways: smoked breast with pickled summer white cherries and blood orange syrup joined by Alexander Valley cabernet sauvignon, 2007 and five-spice confit with stir-fried cabbage, barrel-aged soy and toasted black sesame paired with Alexander Valley cabernet sauvignon, 2012. Next up, dry-aged, Painted Hills beef served with caramelized foie gras and grilled, local chanterelles joined by Sonoma Valley cabernet sauvignon, 2011. Sweet Grass Dairy aged cow’s milk cheese, macerated strawberries and benne biscuit close out the night paired with Twomey Soda Canyon Ranch merlot, 2012. $135 per person (plus tax and gratuity). Space is limited and reservations secured by a credit card are required; call 770-649-0064.

Reserve a Seat for Stem Wine Bar Chakana Wine Dinner September 21

Stem Wine Bar owner/chef Doug Turbush and general manager/sommelier Jason Raymond are planning a fabulous evening of food and Argentinian Chakana wine for the Marietta wine bar’s Chakana Wine Dinner on Monday, September 21 from 6:30-9:30 p.m. The five-course dinner with wine pairings treats guests to crab toast with lemon aioli served with Cueva de las Manos white blend; crispy oysters and beef tartare paired with Cueva de las Manos red blend; Riverview Farms pork with late summer field peas and potlikker joined by Chakana Estate Collection red blend; spiced rubbed venison with sweet potato pavé and fried chicken-of-the-woods mushrooms and muscadine jus paired with Ayni malbec; and French silk pie closes with Maipe Reserve cabernet sauvignon. As a bonus, Chakana’s manager for all the Americas Gonzalo Pérez Cerini will join dinner guests at this deliciously informative event. Buy tickets in advance online, $119 per person (including tax and gratuity). 

Ray’s at Killer Creek Hosts JUSTIN Vineyards Wine Dinner August 28

Paso Robles’ limestone-rich acreage and distinctive microclimate give way to the big, Bordeaux-style wines of JUSTIN Vineyards and Winery pouring front and center at a special reception and four-course dinner hosted by Ray’s at Killer Creek on Friday, August 28. JUSTIN regional director of on-premise John Ford will be the evening’s guest speaker. Ray’s executive chef Mike Fuller’s thoughtful menu takes advantage of Georgia-grown and other seasonal flavors. The 6:30 p.m. reception opens with JUSTIN sauvignon blanc and bites of walnut raisin toast with Georgia gold figs; Logan Turnpike grit fritters with Capra Gia goat cheese and jalapeño pepper jam; and tuna wontons. At 7 p.m., dinner courses progress through cast iron-roasted day boat scallops paired with Overlook chardonnay; summer corn chowder with crispy blue crab and chile oil paired with Overlook pinot noir; wood oven-roasted lamb rack paired with Isosceles and Justification; and a finale of rich chocolate-cherry tarte paired with Obtuse. $80 per person (plus tax and gratuity). Space is limited. Reservations may be made and held with a credit card by calling 770-649-0064.  

Milton’s Spring & Vine Winemaker’s Dinner Pours Seamus Wines on March 19

Seamus Wines is a timely choice for this St. Paddy’s week Spring & Vine Winemaker’s Dinner at Milton’s Cuisine & Cocktails in historic Crabapple on Thursday, March 19 at 7 p.m. Seamus is an Irish name, pronounced “shay mus.” The father-and-son-owned Georgia business crafts its wines in San Francisco. Being a small producer allows Seamus to buy the best fruit from the best vineyards for their ultra-premium varietals without disrupting vineyard commitments to larger customers. Chef Derek Dollar’s menu eases diners from winter to spring flavors as it moves through pan-seared sea scallops and garden vegetable quinoa with roasted red pepper romesco and herb-white balsamic vinaigrette; smoked duck confit with creamed succotash, sunflower pesto and aged balsamic syrup; bacon-wrapped honey-glazed Cheshire pork tenderloins with white cheddar rice grits, yellow wax beans and creole mustard jus; and olive oil cake with lemon curd and fresh berries for dessert. $85 per person (includes tax and gratuity). Reservations: 678-431-8753.

Ray's at Killer Creek Hosts Woodford Reserve Wine Dinner

Small batch bourbon lovers, Ray's at Killer Creek has four blissful hours in store for you on Monday, January 26. Chris Morris, the seventh master distiller in Brown-Forman Corporation's 140-year history, will be in the Alpharetta restaurant's bar area from 5-9 p.m. If you've poured a glass of Woodford Reserve, you may have noticed his signature on the "Approved by" label. The Louisville native knows volumes about bourbon. Absorb his stories and pour out your own bourbon questions while enjoying Ray's complimentary hors d'oeuvre and sipping Woodford Reserve craft cocktails, available to purchase for $7 each. Please let Ray's know you're coming by calling 770-649-0064.

The Shed at Glenwood Hosts Winemaker Dinner January 14

Contemplate tectonics, climate and volcanic eruptions with every sip of Davis Bynum wines when The Shed at Glenwood hosts the Russian River Valley winery for a winemaker dinner on Wednesday, January 14 at 7 p.m. Millions of years of geologic and meteorologic activity have built the soil nourishing the vines of Davis Bynum, which specializes in sustainably raised, handcrafted, single-vineyard wines. The 40-year-old winery recently joined the Rodney Strong family, and Rick Sayre, head winemaker for both wineries, will be at the dinner. Chef Todd Richards knows exactly what to serve to complement each varietal, beginning with reception fare of smoked clams, salmon tartare and crab and celery root spring roll with kung pao sauce teamed up with chardonnay RRV 2011. Next, a salad of grilled squid and Swiss chard with fried chicken croutons and pomegranate vinaigrette plus pine nut and Muenster cheese crepes join Jane's Vineyard RRV pinot noir 2012. Venison osso buco with fig relish, olive stew with sun-dried tomato, mint and white anchovy, and grilled Logan Turnpike grit cakes with whipped goat cheese accentuate Clone 667 RRV pinot noir 2012. The night ends with a flourless chocolate cake with red wine chocolate sauce and Auntie Florence's rice pudding with bacon brittle and caramelized apple paired with Clone 115 pinot noir 2012. $65 per person plus tax and gratuity. Space is limited; call 404-835-4363 to book your seat.

Ray's on the River Hosts Rodney Strong Wine Dinner on January 13

Savor Sonoma County sunshine by the glass when Ray's on the River hosts a Rodney Strong wine dinner on Tuesday, January 13. Over the past 50 years, Rodney Strong Vineyards of Healdsburg, California has earned a reputation for standout releases and best-in-class Sonoma wines. This night promises a special menu complemented by fine wines and the insights of Rick Sayre, Rodney Strong head winemaker. On the Strong team since 1979, Sayre knows his grapevine scoop. A 6:30 p.m. reception opens the event with scallop mousse crostini and Charlotte's Home sauvignon blanc 2013. Dinner follows at 7 p.m., flowing through four courses: butternut squash fritters with Chalk Hill chardonnay 2013; smoked duck cassoulet with pinot noir reduction, arugula, sausage, mirepoix and white beans paired with Russian River pinot noir 2012; cocoa nib-crusted short rib and roasted root micro vegetables with Brother's Vineyard cabernet sauvignon 2011; and dessert of mascarpone spice cake with salted caramel, candied orange peel and micro mint complemented by Knotty Vines zinfandel 2012. $85 per person plus tax and gratuity. Reservations required; call 770-955-1187.

California’s Roth Estate Fills Glasses at Old Vinings Inn Spring Wine Dinner on May 29

Wrap your palate around full-flavored Roth Estate wines originating in Alexander Valley and Sonoma Coast vineyards when Old Vinings Inn hosts its spring wine dinner on Thursday, May 29 at 7 p.m. Chef Don Diem plans five distinct courses, each paired with a unique Roth Estate wine varietal. Scallops crudo paired with the winery’s 2011 sauvignon blanc starts things off before a procession of smoked quail and praline crumble with corn and pea shoots paired with a 2010 Sonoma Coast pinot noir; cedar plank wild salmon and warm fava bean ragout paired with 2009 Alexander Valley merlot; veal roulade and oxtail duxelle with wilted spinach and a Roth reduction accompanied by a 2010 Alexander Valley cabernet sauvignon; and finally a raspberry mascarpone semifreddo with bittersweet chocolate ganache paired with 2011 Alexander Valley Heritage red blend. The flavorful wine dinner is $85 per person (excluding tax and gratuity) and reservations can be made online.

Spring into the Season with Milton’s March 20 Spring & Vine Dinner

Pair an Educated Guess — wine that is — with Southern dishes by chef Derek Dollar at Milton’s Cuisine & Cocktails on Thursday, March 20. The four-course dinner includes pairings by Roots Run Deep Winery’s Educated Guess for $80 per person. Dinner begins at 6:30 p.m. For reservations, call 678-431-8753 or email heather@miltonscuisine.com.