Localize: dinner, drinks & conversation with Chef Eric Berg of Wente November 15, 2010

Join us for an evening with Wente Vineyards and The Restaurant at Wente Vineyard's new Executive Chef Eric Berg. The Restaurant at Wente Vineyards is an accurate reflection of the entire Wente Vineyards experience: estate grown, family owned, sustainable. When guests visit The Restaurant at Wente Vineyards, it is almost as if they have been invited into the Wente family dining room. Featuring ingredient-driven California Wine Country cuisine, recently appointed Executive Chef Eric Berg offers seasonal dishes sourced from the Vineyard's magnificent herb and vegetable garden.

MENU:
Crispy Smoked Black Cod Brandade, Chermoula
Merguez Meatballs, Roasted Garlic Aioli, Smoked Paprika
Baked Cherrystone Clams, Garlic Bread Crumbs, Lemon Confit
2008 Wente Vineyards Riva Ranch Chardonnay

Hachiya Persimmon, Goat's Milk Gouda, Hazelnuts
La Quercia Pancetta, Wild Arugula, Membrillo Vinaigrette
2009 Wente Vineyards Louis Mel Sauvignon Blanc

Roast 38 North Pekin Duck Breast and Braised Leg Ragu
Garden Winter Squash Agnolotti, Huckleberries
2007 Wente Vineyards Nth Degree Syrah

Caramelized Crepes, Bourbon Anglaise
Satsuma Mandarin Sherbet
2008 Vintage Wente Vineyards Late Harvest Riesling

Pink Peppercorn Macarons
Wente Family Estates wines paired by Karl Wente

www.wentevineyards.com

Official Website: http://tableonethree.com/upcoming_event_featured/localize-chef-eric-berg-and-wente-vineyards/