A seven-course seafood meal is good, but a delicious briny spread paired with wine is even better. Chef Matt Stein will cook up delightful bites from the sea, and sommelier Ashley Hausman Vaughters will provide the ideal vino counterparts. After tasting fresh options such as curried jumbo lump crab paired with Domaine Ciringa Sauvignon Blanc and oysters paired with Domaine de la Chauveniere Muscadet, you’ll practically feel the sea breeze. Thu 6-9:30 p.m.
- Jun 23, 2016 06:00 pm - 09:30 pm