Join Chef Matt Baker of Gravitas for an afternoon of cooking demonstrations focused on fresh summer produce. Learn the techniques and details that go into crafting each unique dish. Additionally, you get to hear from Advance Sommelier David Kurka, the background behind some of our favorite summer wines and why they pair so well with the dishes. Accompanying the instruction will be a three-course lunch with wine pairings.
$98.00, inclusive of tax and gratuity
Grilled Haloumi Cheese, Tzatziki, Shaved Cucumber Salad
Grilled Sockeye Salmon
Ratatouille, Fennel Puree, Saffron-Tarragon Vinaigrette
Peach and Blueberry Crostata
Crème Fraiche Whipped Cream and Candied Lime Zest