Wednesday, March 18 — Producer Dinner Series: Danilo Trabucco
Producer / Region: Cantina Trabucco (Campania)
Time: Reservations 6:00–8:00 PM
Menu / Courses: Antipasti • Pizza • Gelato (3 courses)
Wine: 3 pours
Pricing: $75 per person
On March 18, we welcome Danilo Trabucco from Campania (near Naples) for a wine dinner unlike any we’ve hosted before.
Instead of a traditional multi-course format, we’re building the evening around something we love most: pizza. We’ll start with antipasti, then send hot wood-fired pizzas fresh out of the oven, and finish with gelato. All sources will be paired with a pour of Danilo’s wines. Expect a relaxed, lively pace that feels more like gathering around a table in Italy than sitting through a formal tasting.
Danilo grew up in the vineyards his family planted in 1997 — the same year he was born — and now leads the winery his father founded in 2003. His vineyards sit in northern Campania in volcanic soils surrounded by Vesuvius, the Phlegraean Fields, and Roccamonfina, a dramatic landscape that gives the wines their energy and character.
We’ll focus on wines from Falerno del Massico, an ancient appellation the Romans once called the “wine of the gods.” After centuries of obscurity, the region has returned to prominence and now produces some of the most exciting wines in southern Italy.
We’ve also never hosted a winemaker from Campania before, which makes this night especially exciting for us.
Come meet the producer, and taste the wines. We can’t wait to share it with you.
How to Reserve:
Monday, March 23 – Chef’s Table Dinner Series – SOLD OUT
Host: Chef/Owner Nick Strawhecker + Sommelier Grant Gaston
Date: Monday, March 23rd
Time: 6:00 PM
Price: $150 per guest
Capacity: 10 seats only
Included: Intimate multi-course dinner with curated wine pairings
Our Chef’s Table Dinner Series returns for its second installment on Monday, March 23rd. Just 10 seats around the table for a one-night-only experience hosted entirely by Chef Nick Strawhecker and Sommelier Grant Gaston.
This isn’t a traditional dinner service. It’s paced, personal, and immersive. Nick and Grant will be cooking, pouring, serving, and sharing the stories behind each course and pairing, from ingredient inspiration to why a particular wine makes the dish come alive.
You’ll enjoy a thoughtful multi-course menu, curated pours, and conversation woven throughout the evening. By the end of the night, it will feel less like you dined out and more like you were invited into the kitchen.
With only 10 seats available, this experience is designed to stay intimate, interactive, and unforgettable.
How to reserve:
Saturday, March 28 — Wine Evaluation & Appreciation 101
Host: Advanced Sommelier Matt Brown (V. Mertz)
Time: 1:00–3:00 PM
Price: $60 per guest
Included: Tigelle + olive oil
Capacity: 24 guests max
Event Description:
Wine doesn’t have to feel intimidating — it just needs a framework. Join Advanced Sommelier Matt Brown of V. Mertz for an approachable, confidence-building class on how to actually evaluate wine: what to look for, what to taste for, and how to describe what you like (and don’t) without feeling like you need a dictionary.
This is a hands-on, practical session built for real life—whether you’re ordering off a list, shopping for a bottle, or just want to understand why one wine hits and another doesn’t. We will pair the learning with tigelle + olive oil, keep it interactive, and seating is limited to 24 guests.
How to Reserve:
