Join us for a special dinner on Thursday, September 6th featuring dishes by Chef Tom Gray and team paired with selections from the Foley Family of Wines.

Chef Tom Gray and his culinary team present 5 courses with wine pairings from the Foley Family of Wines. (Includes Tax + Gratuity.)

Each course will be paired with wine, specially-selected by Chef Tom, from the Foley Family portfolio. Their unparalleled collection of quality wineries located in prime regions across the globe are dedicated to handmade, delicious wines that capture the character of the varietal and personality of the site with labels you will recognize and appreciate. For this event, we will be featuring wines from California and France.

TICKET INCLUDES: five courses, wine pairing, tax + gratuity.

ONE
Leonora goat cheese, strawberry, basil
Lucien Albrecht, Brut Rosé, Alsace, France NV
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TWO
ceviche, citrus, charred avocado, kaffir leaves, crispy tortilla
Foley Johnson Rutherford Sauvignon Blanc, Napa Valley, California 2016
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THREE
local mushrooms + figs, pomegranate, creamy polenta
Banshee, Sonoma County Pinot Noir, California 2016
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FOUR
center-cut ribeye, black truffle hollandaise, shishito peppers, oxtail jus
Kuleto Estate, Napa Valley Cabernet Sauvignon 2013
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FIVE
chocolate malted tart
Roth Estate Winery, Sonoma County Heritage Red Blend 2014

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Chef Tom Gray
Executive Chef + Owner / Town Hall and Moxie Kitchen + Cocktails

Chef Tom Gray's culinary adventures have taken him through kitchens across the country and back again. From 1994 - 1998 he was the Executive Sous Chef at the Wine Spectator Greystone Restaurant at the Culinary Institute of America's Napa Valley campus. During this time, Gray mastered the intricacies of local sourcing, skills for developing seasonally-influenced menus and nuances of building relationships with growers.

Living in California's wine country developed more than Gray's culinary skills in that he also became a keenly interested and knowledgeable about wines. During his days off, he worked in the cellar at a Calistoga boutique winery and learned every process of winemaking from harvest to fermentation to bottling, as well as how to properly pair foods with wines. The latter is a skill that he uses for each new dish he creates not only on his restaurant menus, but for special winemaker pairings such as this.

Q: How did living in California's wine country influence the way you cook?

"Living in the Napa Valley strengthened my belief that the singular ingredients is so important in cooking. Ordering carefully, being extremely picky as to what products you choose, and handling them properly makes for great dishes. Also, simplicity in ingredients requires really good cooking techniques. Guests may not recognize this consciously, but when they taste a simple, but perfectly cooked dish, they understand immediately. Additionally, I now pay much more attention to creating dishes that are wine-friendly. I avoid extreme spices or acids so as to not overwhelm a guest's wine experience with their meal."- Executive Chef + Owner Tom Gray

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Kim Braddock
North / Central District Manager Foley Family Wines