Break out of the winter rut for exquisite cuisine, Napa wines and conversation at Ray’s at Killer Creek’s Caymus Vineyards Wine Dinner. Chef Mike Fuller pairs six courses with Caymus Vineyards’ fine wines, including Special Select wines, on Thursday, Jan. 25. The evening begins with a glass of Conundrum Sparkling and an amuse bouche of warm blue crab with avocado aioli and homemade soda crackers and tuna tartare with cucumber kimchee and wonton crisps. Courses progress through butternut squash purée with shaved apple, crispy beets and chestnut crema paired with 2014 Mer Soleil Reserve chardonnay; butter-poached lobster profiteroles with radish crema and UGA caviar paired with 2015 Emmolo merlot; venison carpaccio with shaved fennel, grilled butter brioche and Boursin alongside 2015 Caymus Napa cabernet sauvignon; and prime dry-aged Manhattan steak with sunchoke chips, creamed potato and red wine syrup joined by 2014 Caymus Special Select cabernet sauvignon. The delectable evening concludes with chocolate-cherry tarte with spiced cream and almond praline paired with Conundrum Red. Event begins promptly at 6:30 p.m. $110 per person (plus tax and gratuity). Reservations required; call 770-649-0064.

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