Jeff Smith 2 p.m., April 20
Central Coast Wine Dinner
Executive chef Gregory Chavez has created a five-course menu that showcases eclectic cuisine and celebrates the diversity of California’s Central Coast. Menu includes roasted asparagus with Bianchi Sparkling Wine; fresh ricotta gnudi with
Treana Marsanne/Viognier; California Olive Oil poached local halibut with Kistler Chardonnay; pork porchetta with Failla Pinot Noir; and mascarpone cheesecake with
St. George Bourbon. Reservations: 619-437-6087.
- When: Tuesday, April 30, 2013, 6:30 p.m.
- Cost: $65