Anaba Wine Pairing Dinner - The Dorian

Each course is to be paired with a fine wine hand-selected by Anaba winemaker, Katy Wilson.

Join us for this unique and specially curated culinary experience.

Tickets are $75 per person, not including gratuity.

Once you RSVP below to the event our Events Manager will reach out to you to confirm your reservation.Please email our Events Manager, Jazlyn, if you have any questions at jazlyn@doriansf.com

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MENU:

1st Course:

- Toasted brioche, uni, caviar, hen egg

- 2015 Dutton Ranch Chardonnay

2nd Course:

- Miso cured foie gras, citrus ash

- 2012 Late Harvest Roussanne

3rd Course:

- Duet of Duck: Duck breast roulade, mustard greens, orange sweet and sour, flowers and jus

- 2015 Russian River Pinot Noir

- Duck breast, malted kabocha squash, black garlic mole, maple

-2015 Westlands Pinot Noir

4th Course:

- Different textures of Apple and Sorrel, oats, condensed milk

- 2017 Landa Vineyard Viognier

About Anaba Wines:

Their name originates from cool, upward-flowing anabatic winds that soar and swirl through the sustainably-farmed Carneros Estate vineyards.

In 2009, Anaba Wines became the first winery in Northern California to utilize wind power when owner, John Sweazey installed a wind turbine on the property to harness the anabatic winds. This single wind turbine generates electricity for Anaba’s tasting room, wine storage, office operations and irrigation pumps for the two estate vineyards as well as an electric car charging station.

The Anabatic Winds are a gift of nature that makes the vineyard more temperate and slows the ripening process, producing robust flavors and distinctive varietal characters in the grapes.

www.anabawines.com

About Executive Chef Lee Levig Jr:

Chef Lee Levig Jr. has cultivated his love for the culinary world working in a variety of kitchens around the U.S. Most of Lee’s career has been in fine dining kitchens, working with Thomas Keller for 3 years at the Bouchon in Las Vegas and Yountville. Prior to Bouchon, Chef Lee worked with Bradly Ogden for over 5 years at Caesar’s Palace in Las Vegas. After taking a short break, Lee helped develop Bradly Ogden Hospitality, opening multiple venues across the U.S. He now brings his passion and immense expertise to all of our beloved venues at Serious Leisure.

About Chef de Cuisine Alex Jun:

Chef Alexander Jun has an extensive 13 year background in fine dining and the service industry. Starting his career with a Culinary Arts Degree from the California Culinary Academy, he has honed his passion by working his way up from Chef de Partie, to Junior Sous Chef at the Cosmopolitan, to Chef de Cuisine at The Nickel in Colorado to revamping the entire pastry menu and special chef's table at Alexander's Steakhouse.

As the Chef de Cuisine for all of our Serious Leisure locations, Chef Alex brings a creative and unique twist to traditional recipes that help to make the cuisine at all of our locations delicious and diverse.

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YOU MUST BE 21 YEARS AND OLDER TO ATTEND THIS EVENTTICKETS ARE TRANSFERRABLE BUT NOT REFUNDABLE

Seating will all be communal. Please notify us if you are buying tickets with a group, will make sure you are at the same table.

The Dorian does have a full bar and other beverages are available for purchase.
Dietary Restrictions will be accommodated to the best of our ability.
Please reach out to jazlyn@doriansf.com to see if we are able to accommodate.

UPCOMING EVENTS:Game of Thrones Premiere Viewing Party - April 14th - The DorianWhisey Society: Compass Box Whiskey Tasting - May 1st - The Dorian
Winners Circle: 4th Annual Kentucky Derby Viewing Party - May 4th - The Dorian