With an extensive background in California winemaking, Chris will share his passion for showcasing the truest expression of varietal character from vineyards in the premier California growing region of Amador.
The 5-course pairing dinner created by The Brown Hotel Executive Chef Laurent Géroli, and his four-diamond culinary staff begins with Roasted Shrimp, Oven Dried Tomato with Creamy Polenta and Caper Sauce, followed by Gnocchi with Porcini Mushrooms and Julienne of Prosciutto di Parma, a main course of Osso Bucco with Milano Risotto and Gemolata, a salad course of Arugula Treviso Salad with Pecorino Romano Cheese and White Balsamic Vinaigrette, and a dessert of Chocolate Tiramisu.