The Philosophy of Wine and Food Pairing

Move beyond the old (and incorrect) adage of pairing white wines with fish and red wines with meats and discover a different pairing philosophy. Executive Chef Ruby Oliveros, will take you through the flavor components of wine and food to understand smell, taste and texture and how they interact.

Sunday, September 11
Host: Ruby Oliveros
2:00pm – 4:00pm
$70 per person

Reserve your seat today!