Wine & Food Pairing with Wine 101


September 25, 6–8 pm, at Kala


PROSCIUTTO CROQUETTES, COD FISH MOUSSE, TORTILLA paired with a specialty cocktail made with Segura Viudas Cava and Partners Cherry Bitters

GRILLED RHODE ISLAND SQUID: baby arugula, lemon, bell pepper vinaigrette paired with Brun Beaujolais Blanc & The Snitch Chardonnay

PORK TENDERLOIN: haricot verts, sweet potatoes, grape tomatoes, Japanese eggplant, sherry-Dijone mustard sauce paired with The 75 Wine Co. Cabernet Sauvignon & Clos de la Roilette Fluerie

CHOCOLATE TORTE: hazelnut crumble, vanilla bean ice cream paired with Gonzalez Byass Tio Pepe Fino en Rama Sherry

Space is limited. $50 per person, all inclusive.

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