Chef John Varanese has twice had the honor of cooking at the legendary James Beard House in New York City, and he'll be recreating those same dishes during a special event at River House, 3015 River Road, on Monday, November 27 at 7:00pm. The James Beard House Dinner, featuring varietals from Grgich Hills Estate, will include a 5-course menu comprised of dishes Chef Varanese prepared during his 2012 and 2017 appearances in New York, paired with rare, high-end wines from Napa Valley's iconic Grgich Hills Estate.

In 2012, Chef Varanese was invited to cook at the James Beard House by the James Beard Foundation, and he chose to pair his menu with Grgich Hills Estate wines. In 2017, the owners of Grgich Hills Estate selected Chef Varanese as one of five chefs from across the country to celebrate the iconic winery's 40th anniversary by cooking at the James Beard House. Part of the celebration included the release of a very limited production 40th Anniversary Chardonnay, which will be served at the dinner on November 27th. The 2013 Grgich Hills Estate Miljenko's Old Vine Zinfandel will also be served, which is extremely rare as it is typically only available at the vineyard in Napa.

The dinner costs $100 per person, plus tax and gratuity, and is limited to 50 people. Reservations are required and can be made by calling (502) 897-5000 or emailing letsdine@riverhouselou.com.

The menu and wine pairings will consist of:
1st Course (2017)
2014 Fume Blanc
Pimenton Char-Grilled Spanish Octopus with twice-fried fingerling potatoes, bacon-artichoke vinaigrette and a roasted garlic aioli

2nd Course (2012)
2014 Chardonnay, 40th Anniversary
Seared Diver Scallop with Rocky Ridge Farm Kentucky Paddlefish Caviar Served in a Butternut Squash & Apple Bisque Garnished with a crispy plantain

3rd Course (2012)
2014 Merlot
Game Bird Sausage over dried blueberry waffle with lavender infused sorghum topped with a fried quail egg

4th Course (2017)
2013 Zinfandel, Miljenko's Old Vine
Porcini Rubbed Spinalis Steak, Lamb-Neck Ragout, Crispy Bone-Marrow, Kentucky Chowchow, Dried Cherry-Merlot Gastrique

5th Course (2012)
Café Gates
Toasted Marshmallow and toffee bread pudding with a bourbon sauce served with a caramel sea-salt homemade ice cream