New Events

Jul
7
to Sep 27

Santa Fe Wine & Chile Fiesta Jordan Wine Dinner Thursday September 27th

Join us for a 5 Course Wine Dinner paired perfectly with Library Selections from Jordan Vineyards.

One seating 6:30 PM

$125 Per Person.  Please call the restaurant for reservations 505.982.1272

 

Menu to follow......

Established in 1972, Jordan Vineyard & Winery was inspired by the great wine estates of France and created as an homage to the timeless connection between food, wine and hospitality. A relentless commitment to this tenet helped make Jordan one of the top Cabernet Sauvignon brands in California.

Founders Tom and Sally Jordan were maverick pioneers with a unique vision. They wanted to be the first to create a Bordeaux-style California Cabernet Sauvignon that was approachable while young yet aged gracefully. Located in Sonoma's Alexander Valley, the home for their wine would be an extraordinary winery chateau combining winemaking facilities, guest suites, and kitchen and dining areas under one roof. The couple set a standard for American wine quality and wine country hospitality—a top standard that is still held at Jordan today—making it one of the best Sonoma wineries to visit in Healdsburg.

Under the guidance of second-generation vintner John Jordan and Rob Davis, the winemaker whose hands have crafted every vintage of Jordan since the inaugural 1976, Jordan Vineyard & Winery continues to innovate and elevate through award-winning wines and hospitality. From advancements in fruit sourcing, oak aging, precision farming and conserving natural resources to diversifying agriculture and creating new visitor experiences at our Healdsburg winery, Jordan maintains a relentless quest to improve with every vintage.

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Jul
7
to Sep 26

Wednesday September 26th Santa Fe Wine & Chile Josè Pastor Selections Wine Dinner with Guest Chef David Sellers

Join us for this Spanish Inspired Family Style Wine dinner with one of Spains most innovative  Spanish Wine importers.

1 seating at 6:30

$100.00 Per Person.  Please call the restaurant for reservations. 505.982.1272

Chef David Sellers formerly of Santa Cafe & Amavi and currently director of The Street Food Institute with alternate courses and collaborate with Chef Joseph Wrede to bring you this Spanish Inspired Dinner that will surely pair perfectly with these one of a kind wines.

Chris Barnes, General Manager of Josè Pastor Selections will be on hand to answer all of your questions.  His knowledge of these regions and wines in unparalleled.

 

Josè Pastor Selections

For more than a decade, the José Pastor Selections back label has been synonymous with authentic, fine Iberian wines. Our longevity has always been based on taking risks (the good kind). We entered the scene at a moment in wine history when regional and traditionally made Iberian wines were disappearing and being replaced by an international style stripped of terroir. It was a time when chemicals in the vineyard and manipulation in the winery were the most celebrated and profitable. Long before it was fashionable, we championed the work of traditionally minded growers who believed in a minimalist approach in the vines and in the cellar.

From old-school Rioja – a near extinct expression of Spanish winemaking – to the historic wines of Colares and noble reds of Galicia, we’ve introduced wine lovers to little-known grapes such as Caiño and Mencía from the ancient, underappreciated terraces of Ribeira Sacra. We’ve helped Americans rediscover the rare and ungrafted vineyards of the Canary Islands. Seeking out these almost forgotten regional and delicious wines and bringing them to our customers, while helping the small growers thrive, is what continues to drive us.

Chef David Sellers

Dave began his culinary career twenty years ago, while living in New Hampshire and completing a B.A in Philosophy from Plymouth State University. Dave started as a baker in an all-organic bakery where he developed a deep appreciation for sustainable, local, from-scratch cooking. These pillars became the basis of his cooking philosophy. Dave moved on to cook in San Francisco and then Santa Fe, where he spent ten years as chef of the venerable Santacafé. Dave then opened his own restaurant, Amavi, to critical acclaim, where both the cuisine and the wine focused on the Mediterranean region. Most recently Dave turned his culinary exploration to New England where he spent four years as the chef of Maxfish, delving deeply into the world of fish and farm-to-table dining. Regional cuisine and teaching have always been a top priority for Dave. He has traveled extensively in both Europe and the Far East researching local cuisines.

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