America’s National Cuisine! While the practice of smoking meats is prevalent in most cultures, barbecue as it exists in the United States, and especially in the South, is uniquely American. It is much more than a simple cooking technique or a type of restaurant. It has geographic expression showing diversity in style from the Carolinas to Texas to Tennessee. Join us for a three-course BBQ event that is both refined and rustic showcasing the varied styles of our three renowned guest chefs. You are in for a surprise!
2012 Baron de Ley, Gran Reserva, Rioja, Spain
2015 Canvasback, Cabernet Sauvignon, Red Mountain, Washington