Wednesday, March 22nd at 7:30p.m.
Continuing our wine dinner “stroll” through the best of California wineries we arrive at The Prisoner Wine Company. TPWCo works with the best boutique growers to source varietals from across California to create thought provoking, approachable wine blends. This quote perhaps best embodies their mission statement:
“I’m motivated by the freedom I have to make creative blends. Our scope is unlimited — we source fun varietals and get to work with passionate, devoted growers. Ultimately it’s about making unique wines that we want to drink.”
—Jen Beloz, Winemaker, The Prisoner Wine Company
For this event we’ve hand-selected a handful of statement wines from their portfolio and paired these offerings with a nuanced and thoughtful 5 course dinner by Chef John Thomas. In addition, we’ll be joined by Kelly Himel who represents TPWCo in our region and who will be giving us some background on these fabulous wines.
We hope that you are able to join us.
Hot Coppa + Honey Dew Melon
Vanilla Honey, Basil, Almonds
PWC ‘Blindfold’ California White Blend, 2014
White Soy, Rosemary EVOO, Golden Beets,
Orange, Micro Fennel, Grated Shitake
PWC ‘The Prisoner’ Napa Valley Red Blend, 2014
Black Tea Brined + Smoked + Miso Honey Glazed
Bacon Roasted Baby Carrots, Local Pea Shoots
PWC ‘Saldo’ California Zinfandel, 2014
Braised Lamb Shoulder
Gruyere Ditalini Riso Style Mac + Cheese
Caramelized Leeks, Black Fig Jus, Baby Kale
PWC ‘Cuttings’ California Cabernet Sauvignon, 2013
PWC ‘Thorn’ Napa Valley Merlot, 2013
Flourless Chocolate Cake
Strawberry Sauce, Fresh Berries, Vanilla Whipped Cream