Hosts Suzanne Phifer Pavitt and Shane Pavitt
- Hosts Suzanne Phifer Pavitt and Shane Pavitt
- Chef Brandon Sharp describing the menu and wine pairings
- Reception at Phifer Pavitt
- Reception at Phifer Pavitt
- Dining under the long portico at the Phifer Pavitt's Tuscan style villa
- Dining under the long portico at the Phifer Pavitt's Tuscan style villa
- Dining under the long portico at the Phifer Pavitt's Tuscan style villa
- Winemaker Ted Osborne
- Seared A wid Alaskan Sablefish with spiced puffed rice, fermented black garlic sauce, piquillo pepper, walnut and arugula. Sablefish is a rich, delicate fish that falls apart in your mouth. Just a hint of smoke from the grill and the black garlic gave earthiness to this light first course.
- Perfectly cooked pork loin and crisped pork belly from Long & Baliley Farms served with Anson Mills polenta, carmelized onion soubise and plum mostarda (Italian-style fruit mustard).
- Painted Hills loin of beef with potato agnolotti, bacon-onion compote, maitake mushrooms on bordelaise sauce.
- More >






