Sabio On Main to Host Cuda Ridge Wines Chef/Winemaker Dinner

Description

Sabio On Main to Host Cuda Ridge Wines Chef/Winemaker Dinner

Sabio on Main in downtown Pleasanton, California will host a $134.35 Cuda Ridge Wines chef/winemaker dinner on Wednesday, April 20 beginning at 6:30 p.m. Winemaker Larry Dino will be in attendance and Sabio's Executive Chef Francis X. Hogan will prepare the evening's 5-course menu. Advance ticket purchase is required and the price is inclusive of tax, gratuity and processing fees (Eventbrite). Tickets can be purchased via https://www.eventbrite.com/e/sabio-on-main-cuda-ridge-winemakers-dinner-tickets-23632582691.

Menu highlights will include a main course of whole roasted Devil’s Gulch suckling pig with roasted Zuckerman potatoes and wilted Baia Nicchia greens with farro.

Sabio opened in August of 2015 and showcases global flavors, with strong influences from the cuisine of Spain and utilizes whole animal butchery and locally sourced sustainable ingredients. The California-centric 70+ bottle wine list with international options focuses on small production local vintages, cult and hard to get offerings, unknown gems and out of the ordinary grapes and regions.

Sabio on Main is located at 501 Main Street, at the corner of Rose Avenue, in the newly constructed Pastime Plaza in Pleasanton, California. The restaurant serves dinner nightly along with brunch on Saturday and Sunday. Specific hours of operation and special features and news are available on the restaurant's website at http://www.sabiopleasanton.com as well as on Facebook, Instagram and Twitter @sabiopleasanton. Reservations are accepted online via the web site, through SeatMe.com, and by calling (925) 800-3090.


Full Menu for the April 20 Cuda Ridge Wines Chef/Winemaker Dinner at Sabio on Main

1st Course: lavish assortment of raw and chilled seafood
Wine: sauvignon blanc

2nd Course: seasonally inspired showcase of local farms
Wine: malbec

3rd Course: whole roasted Devil’s Gulch suckling pig, roasted Zuckerman potatoes and wilted Baia Nicchia greens with farro
Wine: merlot

4th Course: domestic artisan cheeses with petit verdot jelly, Marcona almonds and Capay Valley honey
Wine: petit verdot

5th Course: dark chocolate pot au crème with cabernet fluid gel, strawberry powder, fresh strawberries and spiced crème Chantilly
Wine: cabernet sauvignon

More Info

Link

http://www.sabiopleasanton.com

Call

925.800.3090