Wed Feb 27 2013
Time Out says
Everyone from winos to the casual wine drinker can enjoy this five-course dinner. Whist Executive Chef Tony DiSalvo collaborates with Alison Sokol Blosser of the Sokol Blosser Winery for a curated fine-dining menu of seasonal dishes matched carefully with selections from the sustainable Oregon winery. Indulge in pairings like black truffle ravioli and foie gras with 2011 Rose of Pinot Noir or roasted venison loin with Evolution Red.