The Kitchen, Arcata, January 26, 6pm!

1st Course: Roasted carrots and fennel over rutabaga puree with mushroom gravy and house potato chips,  4oz 2017 Petite Sirah

2nd Course: Spinach and chevre tortellini, roasted garlic custard, and small spinach salad,  4oz 2019 Viognier

3rd Course: Wine poached Asian pear with brown sugar and whipped chevre, 4oz 2020 Blanco