Chalk Hill Wine Dinner

Friday, April 13th, at 7:30pm

With Guest Speaker Tom Carroll

Hello Friends,

Next Friday will mark one month remaining of 32 East’s tenure on the Avenue. And so, this will be among our very last wine dinners. Of course, we are attempting to showcase some of our most beloved vineyards in our final days here and on that list would certainly be Chalk Hill.

All of the wines at Chalk Hill are Estate Bottled, but their philosophy certainly goes beyond the conventional definition. Each of their 60 vineyard blocks are tended throughout the year individually. The grapes are then hand harvested, parcel by parcel and fermented in small, distinct lots. This meticulous handling of the vines, grapes and finished wine allows the ultimate expression of Chalk Hill’s many and varied terroirs, resulting in some of California’s finest, most expressive wines.

For this event we’ve hand-selected a handful of statement wines from their portfolio and paired these offerings with a delectable 5-course dinner by Chef John Thomas.

We hope you are able to join us for one of our last (and we hope best) wine dinners.

Drink Well,

John Bates

Hors D’Oeuveres

Island Creek Oyster
Passionfruit, Fennel Olive Oil, Cilantro Blooms
Fried Green Tomato
Goat Cheese “Ranch”, Pickled Bull Horn Pepper

Chalk Hill, Estate Bottled Sauvignon Blanc 2016

First Course

Coal Fired Key West Pink Shrimp
Brown Butter Citrus Hollandaise, Shishitos,
Buttermilk Biscuit Croutons

Chalk Hill Estate Bottled Chardonnay, 2015

Second Course

Long Island Duck Leg Confit
Strawberry-Hibiscus Glaze, Trumpet Mushrooms,
Truffle-Polenta, Wild Cress

Chalk Hill Estate Bottled Pinot Noir, 2015

Third Course

Roasted Colorado Lamb Saddle
Mole Negro, Black Mission Figs,
Coal Fired Heirloom Carrots, Pea Shoots

Chalk Hill Estate Bottled Red Blend, 2014


Flourless Chocolate Torte
Mixed Berries, Vanilla Whipped Cream


Taking place Friday, April 13th at 7:30pm

36 Seats Available – Cost is $115.00++ pp

Reserve your seating by contacting 32 East by phone at 561-276-7868

or through the link below.