Belly up to this delicious and savory fall spread complete with wine pairings from Littleton-based Carboy Winery. Chef Scott Hybbeneth of Angelo’s Taverna has six courses planned, including Granny Smith apple and honey gorgonzola souffle, Alamosa striped bass crudo, and beef short rib with polenta. Finish on a sweet note with a caramelized apple tart. Winemakers Tyzok Wharton and Chris Christensen will also take you through specialty wine pairings.
- Nov 14, 2017 6 p.m. - 9 p.m.