Photo courtesy of Mattison's

From sea scallop white nectarines with Meyer lemon risotto and brown buttered apples, paired with Tres Sabores Sauvignon Blanc, to a braised venison brussels sprouts medley, served with fennel pollen au gratin potato in dark fruit demi-glace, paired with Rutherford Perspective Cabernet Sauvignon, experience the exquisite flavors of fine Nappa Valley wines, perfectly paired with a six-course menu, created by award-winning Chef Paul Mattison. Nestled in the slopes of the famous Rutherford Bench, at the base of the Mayacamas mountain range, Tres Sabores' is the first certified organic ranch in Napa Valley. "Their growing process allows the terroir to create a pure expression of the varietals," says Caryn Hodge of Mattison's. "Winemaker, and owner, Julie Johnson, shows true passion for the art." Both Chef Mattison and Johnson will be present throughout the evening to ensure guests get the full experience of this specially-prepared dinner. 

The dinner takes place in the Galleria at Mattison’s Forty-One, Friday, January 24 at 6:30 pm. To view the full six-course menu, visit here. Reservations are required: $175/each ($40 of the ticket price is tax-deductible, plus an offer of a free $25 gift card to Mattison’s for every ticket purchased).

The dinner benefits WUSF Public Media and Classical WSMR programming, which provides classical music on WSMR and NPR new, as well as jazz on WUSF, along with the news that impacts our community on-air and online. "We’re looking forward to this winemaker dinner as a way to connect people with others who share similar interests," says Hodge. 

Photo courtesy of Mattison's

Tickets to Tres Sabores Winemaker Dinner to Benefit WUSF Public Media