Graham is a fierce advocate of biodynamic farming and was a pioneer in popularizing the use of screw caps on premium wines. His colorful personality and rants on “ugly duckling grape varietals” are sure to make this a dinner to remember. Get your tickets now, as Seaport Chef Robert Tobin’s four-course menu is certain to be the perfect pairing with glasses of Bonny Doon varietals:
First course3 amuse of salmon
Le Cigare Blanc, “Beeswax Vineyard”, Arroyo Seco 2013
Second course
Wild boar ragu and gnocchi
Clos de Gilroy, Grenache, Monterey County 2014
Third course
Coffee & chili crusted ribeye, port and red wine cipollini puree, grilled shishito peppers and marrow butter
Cigare Volant, California 1994
Dessert course
Roasted peach tart, crystallized ginger, ginger ice cream, and husk tomato crumble
Vinferno, “Beeswax Vineyard”, Arroyo Seco 2013
What: Bonny Doon Wine Dinner
Where: TAMO at Seaport
When: Thursday, September 8, 2016 from 6:30 PM to 9:30 PM
Tickets are still available: https://www.eventbrite.com/e/bonny-doon-wine-dinner-tickets-26923616261