The evening will feature special guest speaker Todd Vice and a six-course dinner paired with wines made from the pinot grape. Pinot grapes are very delicate and difficult to grow. Wines made from the Pinot grape are light with subtle flavors, which makes for the perfect summertime libation. They are light enough to pair with seafood but complex enough to withstand a richer dish, such as pork belly.

The menu will consist of:
First Course
King Estate, Backbone Pinot Gris
Creamy Bleu, Chevre and Triple Cream Cheese
Served with Rustic Bread, Honey Gel, Apricot Mostarda and Tart Apple Slice

Second Course
Acrobat, Pinot Noir Rose
Poached Royal Red Shrimp with Micro Arugula and Red Vein Sorrel, Rhubarb,
Strawberries and Watermelon Drizzled with Strawberry and Cracked Pepper Vinaigrette

Third Course
Acrobat, Pinot Noir
Crispy Oven Roasted Stuffed Chicken Roulade
With Dried Cherry Glaze and Fried Leeks

Fourth Course
King Estate, Pinot Noir
Slow Braised Smoked Pork Belly and White Beans
Served with Roasted Garlic Puree, Herb Bread Crumbs and Brussel Sprout Leaves
Finished with a Roasted Carrot-Pork Glace

Fifth Course
King Estate, Backbone Pinot Gris
Grilled Beef Tenderloin with Lobster, White Cheddar and Black Truffle Mac & Cheese
Served with Tender Blanched Asparagus

Sixth Course
King Estate, Pinot Gris
Apples and Caramel Three Ways