In 2018 we're excited to introduce you to some of the wonderful and creative cooks and service professionals that make Vicia a special place through a series of dinners inspired by a cuisine or ingredient that they're passionate about.
Please join us on Monday April 16th for our next installment hosted by Beverage Director and Sommelier Jen Epley. Chef Michael Gallina is creating a 5 course menu around the vast selection of sparkling wines from across the globe.
Inspired by Jen's love of bubbles from unique regions and thoughtful producers, this evening will take you on a journey highlighting the different wine making techniques and varietals used to make sparkling wine besides the classic examples in Champagne. But don't worry, there will be Champagne!
The menu will include:
Fireside welcome reception
Assortment of fresh baked bread, charcuterie, naked vegetables, cheese, spreads, and seasonal snacks
2016 Domaine Glinavos ‘Paleokerisio’ from Ioannina, Greece and NV Ca’ dei Zago ‘Col Fondo’ from Valdobbiadene, Italy
Maine peekytoe crab, rhubarb, green apple
2015 Raventós i Blanc ‘de Nit’ from Conca del Riu Anoia, Spain
Farm egg with asparagus and spring mushrooms
Jacques Lassaigne ‘Les Vignes de Montguex’ and Jacques Lassaigne ‘La Colline Inspirée’ from Montgueux, France (Aube, Champagne)
Grilled beet steak with braised lamb and eucalyptus
NV d’Arenberg ‘Peppermint Paddock’ from McLaren Vale, Australia
Goose egg ice cream and strawberries
2016 Bruno Verdi ‘Sangue di Giuda’ from Oltrepo Pavese, Italy
Your ticket includes all food and selected sparkling wines. *Our full bar will also be available for any additional needs.
If you fall in love with what's in your glass, some of the wines poured will be available for retail pre-order during the dinner.
Price: $185 per person, inclusive of tax and gratuity. Tickets are non-refundable but can be transferred to another party if you can't make it.
The reception begins at 6:30 pm with dinner starting promptly at 7:15 pm.
Please make a note when purchasing your ticket of any dietary restrictions or food allergies. If you have any specific questions please email firstname.lastname@example.org.