Summer Solstice Wine Dinner @ Kipos Greek Taverna
Jun 21 @ 6:30 pm

We are thrilled to announce that our next Kipos wine dinner as a part of the ‘Vineyards of Greece’ 2017 seasonal series will be hosted on Wednesday, June 21st at 6:30pm! Enjoy another decadent four-course meal paired with four exquisite wines that will take you on a journey through the summer vineyards of Greece. All wines are also brand new additions to our collection, so join us and be among the first to try them! Tickets for the dinner are $58 per guest (tax & gratuity not included). See full menu & wine details below! Seating is limited and reservations can be made by emailing us, calling (919) 425-0760 or visiting our reservation page and requesting “summer wine dinner”.

First Course:
PAN SEARED SCALLOP KATAIFI fennel, saffron and orange salad
• Avantis Estate White (Voignier, Assyrtiko) – Evia
Lemon color with green tints and aromas of ripe yellow fruits (pear and melon). On the palate is dry with a moderate sense of sweetness, minerality and refreshing acidity. White peach and apricot reveal the fruity aftertaste.

Second Course:
KARPOUZI FETA watermelon, feta cheese and arugula drizzled with a house orange-mint vinaigrette
• Purely Greece Malagouzia (Malagouzia) – Peloponnese
Bright, green-yellow color. It is a complex combination of green flowers and roses with hints of rosemary, dried fig, quince and tropical fruits, particularly those of mango and melon. It has a full vanilla body with a long, fruity round finish.

Third Course:
MOSHARI FILETO tender wood fire-grilled beef tenderloin with portabello mushroom and signature lemon potatoes
• Tetramythos Black of Kalavryta (Black of Kalavryta) – Peloponnese
This unoaked organic wine has a light and vivid ruby colour with red and dark fruit and discreet violet aromas and earthy leather flavors. Gentle in the mouth and relatively light-bodied with integrated tannins and an attractive finish.

Fourth Course:
MASTICA PAGATO delicious locally made Mastica ice cream with lemon paksimadia
• Zoinos “Aurelia” Sparkling Rose (Debina, Vlahiko, Bekari) – Zitsa
An off dry rose, sparkling and delicious wine. An attractive wine with fresh red fruits emphasizing on cherry and strawberry with traces of tomato and violet.

Barboursville Wine Dinner @ The Fearrington House
Jun 22 @ 6:00 pm – 8:00 pm

Join Beverage and Service Director Paula de Pano in hosting Barboursville Vineyards’ winemaker, Luca Paschina, and Broadbent Selections’ Maximilian Kast, for a wine dinner at The Fearrington House Restaurant.
With over 25 years of expertise at Barboursville Vineyards, Luca and the winery are now considered pioneers of quality winemaking in Virginia, if not the entire United States. Originally from Piedmont in Italy, Luca’s perspective on the role of wine in life “is drawn from a trust in the land and humility in the exercise of their skills to elicit its finest fruits.” 
From their flagship wine, Octagon, which rivals First Growth Bordeaux, to aromatic expressions of Sauvignon Blanc and Viogniers, to savory Nebbiolos and Cabernet Francs, to even sweet wines made from Malvaxia, Barboursville Vineyards finds itself to be at the pinnacle of American Viticulture.
Tickets are $175 per person and include wine pairings, a nine-course dinner prepared by Executive Chef Colin Bedford, service fee and tax. Please call 919.542.2121 to reserve.
Reception: Canapes & Amuse Bouche
First Course
: Prodigal Farms-Fearrington Camembert, Summer Cantaloupe, Cucumber
Second Course
: Monkfish, Pork Belly, Red Endive, Fearrington Honey
Main Course
: Quail, Silver Queen Corn, Castelvetrano Olives
Grilled Apricot, Ricotta Cake, Thyme

Tantara Wines of Santa Barbara presented by Ernie Vandergrift @ Bin 54 Steak & Cellar
Jun 27 @ 6:30 pm

Bin 54 Steak and Cellar cordially invites you to join us this Summer for a four-course tour of Tantara Wines of Santa Barbara. Since 1997, Tantara has been dedicated to producing the very finest Pinot Noir and Chardonnay from the heart of the beautiful Santa Maria Valley. Tantara’s own Ernie Vandergrift, will lead you on your journey through his hand-picked selections. This incredible evening will begin at 6:30pm on Tuesday, June 27th and seats are limited, so be sure to reserve by phone at (919) 969-1155. $90 plus tax and gratuity. See full menu details below.

First Course:
Grilled Peach Salad pea shoot pesto, heirloom tomatoes, mascarpone
paired with Santa Maria Valley Chardonnay 2014

Second Course:
Roasted Summer Vegetable and Mushroom Tart micro greens with red verjus
paired with Santa Maria Valley Chardonnay 2014

Third Course:
Fried Quailfoie gras dirty rice, crispy carrot and tart cherry
paired with Lindsay’s Vineyard Pinot Noir 2015

Fourth Course:
Wood Roasted Rack of Lamb, green olive tapenade, puy lentils, mint demi-glace and red pepper goat cheese
paired with Mateo Vineyard Cabernet Franc 2014