March 18 — Danilo Trabucco Wine Dinner
Producer / Region: Cantina Trabucco (Campania)
Time: Reservations 6:00–8:00 PM
Menu / Courses: Antipasti • Pizza • Gelato (3 courses)
Wine: 3 pours
Pricing: $50 food only + $25 wine pairing (3 pours)
Event Description:
Join us for a special evening with Danilo Trabucco, owner and enologist of his family’s winery in Campania (near Naples). Danilo grew up in the vineyard—his family planted their vines in 1997 (the year he was born), and the winery was founded in 2003 with its first label, Rapicano.
Their vineyards sit in Northern Campania (Alta Campania) in a striking volcanic zone surrounded by Vesuvius, the Phlegraean Fields, and Roccamonfina—an ecosystem that helps create wines with distinctive character and a true sense of place.
The focus of the night is Falerno del Massico DOC, a storied appellation celebrated in Roman times as the “wine of the Gods,” prized by emperors and noble families. After centuries of being forgotten, Falerno del Massico returned to prominence in the 1990s—once again earning its place among Italy’s most important and recognizable wines.
Expect a relaxed, Italian-table menu—antipasti, pizza, and gelato—paired with three pours and plenty of time to taste, learn, and ask questions directly from the winemaker.
How to Reserve:
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
Event Description:
Our Chef’s Table Dinner Series returns for its second installment on Monday, March 23rd, and once again, we’re keeping it intentionally small. 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.
Expect a thoughtful multi-course menu, curated pours, and conversation woven throughout the evening. You’ll ask questions. You’ll learn. You’ll taste intentionally. And 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:
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’ll pair the learning with tigelle + olive oil, keep it interactive, and seating is limited to 24 guests so it stays personal.
How to Reserve:
