May 30, 2020
This event will be rescheduled—please watch for updates
When John Komes bottled Flora Springs’ first Single Vineyard Cabernet Sauvignon – the Rutherford Hillside Reserve in 1989 – it became a benchmark for Napa Valley Cabernet, bringing awareness to the concept of site-specific wines. Since then Flora Springs has enhanced its Single Vineyard Program, and today we offer five elegant and powerful wines that reflect the small vineyard sites and even individual blocks in which they are grown. The idea for the “Five Cuts & Five Cabs” dinner is a nod to John’s early days of selling these Single Vineyard Cabernets. Back then he developed a successful winemaker dinner pairing each Cabernet with a specific cut of premium beef. He found that the words used to describe the texture and tenderness of a steak enhanced the understanding and enjoyment of Cabernet. In true John fashion, he was well ahead of his time, and his innovative concept is still relevant today.
Join John Komes at The Tasting Room for an evening of stories where we’ll explore the magic of Cabernet and how it enhances the enjoyment of food. Find your perfect pairing with Flora Springs’ Single Vineyard Cabernets, wines so outstanding they deserve to be bottled on their own.
Flora’s Five Cabs & Five Cuts Wine Club Dinner
Decadent pairings of our five Single Vineyard Cabernets with the finest cuts of sustainably and pasture-raised and grass-fed cuts of beef from Stemple Creek Ranch
$300 per person – Please note: ticket pricing reflects Wine Club Member discount, no additional discounts apply.
Limit four tickets per membership
Space is limited and will sell out quickly. Contact James Porter directly at (707) 967-6776 or JPorter@florasprings.com to RSVP.
Menu by Celebrity Chef Duskie Estes
Black pig bacon wrapped dates + harissa
Liberty duck pâté + Flora Springs Cabernet jelly
Cucumber roll ups, sumac yogurt
Celadon salad with butter lettuce, avocado, snap peas, radishes, browned butter croutons, tarragon vinaigrette
Main Course, Family Style
Stemple Creek Ranch tri-tip, NY strip, porterhouse, rib eye, filet mignon
Sebastopol mushrooms + horseradish gremolata
Rosemary potato gratin
Grilled asparagus + black garlic aioli
Cauliflower fritti + chermoula
Sebastopol strawberry + lemon crema tall stack
About Chef Duskie Estes
Duskie Estes is a graduate of Brown University and has worked at numerous restaurants including Baywolf in Oakland, California and the acclaimed Palace Kitchen in Seattle. She also co-authored with Tom Douglas Seattle Kitchen, which received the James Beard Award in 2001.
In 2001, Estes and her husband, John Stewart, opened ZAZU kitchen + farm in Sonoma County. In 2005, they founded Black Pig Meat Co., making bacon and salumi from pasture-raised pigs. San Francisco Magazine named ZAZU one of the Top 50 Restaurants in the Bay Area and the restaurant has been included in the San Francisco Michelin Guide since 2008. In 2011, Estes and Stewart were crowned King and Queen of Pork at the Grand Cochon at the Aspen Food & Wine Festival.
Duskie was a fierce competitor on the seasons three and five of the Food Network’s Next Iron Chef and is currently a judge on Food Network’s Guy’s Grocery Games. Estes and Stewart have also been featured on Guy’s Big Bite, the Travel Channel, and more. ZAZU has been included in the New York Times, Gourmet, Food & Wine, and other publications.