Smoke on the vine

Join us for an intimate and immersive culinary experience where fine dining meets exceptional winemaking. This curated four-course dinner has been thoughtfully designed by Executive Head Chef Joshua Holt, showcasing seasonal ingredients, his refined techniques, and inspired flavor pairings. Each course is expertly paired with premium wines from Rombauer Vineyards, personally selected and presented by winery representatives who will guide you through the story, craftsmanship, and tasting notes behind every pour. From the first course to the final bite, guests will enjoy a seamless harmony between plate and glass.

Throughout the evening, engage with the chef and winery experts as they share insights into the creative process, pairing philosophy, and the nuances that elevate each course. This is more than a dinner—it’s a celebration of culinary artistry, exceptional wine, and the people behind both.

Perfect for discerning food and wine enthusiasts seeking an elevated, memorable dining experience.

Entrance to The Flower Fields is included in the cost of this event.

first course

Smoked Hokkaido Scallop

Charred Clementine, Serrano Sea Foam, Citrus Caviar & Scallop Cracklin

paired with Rombauer Sonoma Sauvignon Blanc

second course

Agnolotti con Limone

Lightly Smoked Crème, Spring White Truffle & Artichoke Crisp

paired with Rombauer Carneros Chardonnay

third course

Ribeye Cap Steak

Oak Smoked Cap Steak featuring Brandt Beef®, Spring Peas & Morels, Pickled Ramp Salsita

paired with Rombauer Napa Valley Cabernet Sauvignon

fourth course

Dark Berry Crumb

Zin-Macerated Berries and Smoked Creme Fraiche

paired with Rombauer Twin Rivers Zinfandel

Know what’s Happening Next — before everyone else does.

Get App

Host or Publisher The Flower Fields