Chef & Winemaker Dinner Series: Fowl & Fare

Join Executive Chef Tony Moustakas for a thoughtfully crafted tasting menu celebrating seasonal poultry, from quail to duck, each course expertly paired with select wines from our winemaker. From quail scotch eggs to duck ramen and buttermilk fried quail, this dinner highlights the rich flavors and versatility of fowl. Set against the charming backdrop of our historic winery, this intimate culinary journey promises a warm atmosphere, exquisite flavors, and a unique opportunity to savor expertly matched dishes and wines—all guided by Chef Tony & Winemaker Travis Van Caster.