Taste of the Table with Prisoner Wines | October 10

Join us for our fourth Taste of the Table Dinner Series on Thursday, October 10, 2024 with Prisoner Wine Company. Our October event will feature a five-course wine-paired dinner featuring land and sea dishes inspired by the world's most famous prisons, plus tastings from The Prisoner Wine Company, live music and a welcome cocktail.

$150 per person. Pricing excludes tax and gratuity. $15 validated valet parking at an additional price.

About The Prisoner Wine Company:

The Prisoner Wine Company strives to redefine wine with rule-bending blends of grape varieties and provocative label designs. Located in Napa Valley, CA, their fruit is locally grown to create luxury wines, unrestricted by tradition. Since their release two decades ago, the Prisoner Wine Company has stood against oppression and use their platform to bring attention to the injustices in the U.S. Pr*son system.

Taste of the Table Menu - Cell Block Themed:

1st Course: Cell Block A(lcatraz) San Francisco

Kumamoto Oysters

Pickled Lady Apple | Green Curry Broth | Kulaga Caviar | Tamagoyaki Omelete

Pairing: Prisoner - Unshackled Sparkling Wine: It's lively bubbles cut through the rich, briny flavor of the oysters and complement the tangy pickled lady apple.

2nd Course: Cell Block B(randenburg-Golden)

Pumpkin Spatzle

Caramelized Pumpkin | Crispy Sage | Pumpkin Seeds | Brown Butter

Pairing: Prisoner Blindfold Sauvignon Blanc: It's bright acidity and clean finish make it a perfect match for Pumpkin Spätzle, with zesty citrus and green apple flavors complementing the sweet pumpkin and herbal notes enhancing the crispy sage.

3rd Course: Cell Block C(chateau d'if) France

Salmon Mille Feuille

Santa Barbra Smoked Salmon | Herbed Crepes | Preserved Lemon Mascarpone | Pickled Mustard Seeds

Pairing: Prisoner - Chardonnay: The wine’s vibrant acidity and ripe orchard fruit notes balance the creamy preserved lemon mascarpone and smoky Santa Barbara salmon, while its oaky undertones complement the herbed crepes’ earthiness.

4th Course: Cell Block D(evil's Island) Guiana

Pepperpot

Braised Beef Cheeks | Scotch Bonnet Chili | Yams | Pearl Onion | Potato Dumplings

Pairing: Prisoner - Red Blend: This robust wine pairs perfectly with the Pepperpot, as its deep, velvety flavors complement the tender braised beef cheeks and its spicy notes amplify the heat of the Scotch Bonnet chili.

5th Course: Cell Block E(lmina Castle) Portugal

Chocolate Salumi

Dark Chocolate | Milk Chocolate | Cookie Crumble | Dolce de Leche

Pairing: Prisoner - Cabernet Sauvignon: The bold, rich fruit flavors of The Prisoner Cabernet beautifully complement the deep, intense notes of dark chocolate, while its velvety texture melds seamlessly with the creamy milk chocolate

Host or Publisher Pasea Hotel and Spa