The Secrets to Food & Wine Pairing Featuring Horse & Plow Winery

Next up, in our every-4th-Sunday-of-the-month series at Naked Kitchen, we have the pleasure of working with Horse & Plow winery owner and winemaker, Chris Condos. On June 23, we'll get a chance to try expertly crafted wines, like a single vineyard Carignane, and Cabernet Franc with five courses prepared by Chef Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and guide the tasting, focusing on food pairing ideas through analyzing wine, gaining Suzanne's perspective on winemaking, learning why each wine was chosen for a specific dish, and fielding questions from YOU. 
See what others are saying about The Secrets to Food & Wine Pairing HERE.
Check out the five course pairing menu below:
Course 1
Horse & Plow Draft Horse White Blend 2018, North Coast
Paired with Baby Benedict bellinis and Draft Horse hollandaise
Course 2
The Gardener Chardonnay 2015, Don Miguel Vineyard, Russian River Valley
Paired with fig & pear goat cheese tart
Course 3
Horse & Plow Draft Horse Red 2016, North Coast
Paired with sous-vide Nicoise
Course 4
Horse & Plow Cabernet Franc 2015, Rancho Rocoso Vineyard, Bennett Valley
Paired with game hen confit, and roasted purple potatoes
Course 5
Horse & Plow Carignane 2014, Testa Vineyard, Mendocino
Paired with pork belly with shaved fennel and lavender

Chris Condos is a California native, but only three generations from Greece. Chris studied Plant Ecology at SF State and Viticulture and Enology at UC Davis, before beginning his career at Pine Ridge Winery. He started Vinum Cellars in Oakville in 1997, which currently produces 30,000 cases of wine. He has also been the consulting winemaker for Kathryn Kennedy Winery since 1998. Together with his wife and fellow winemaker Suzanne Hagins, Chris started the Horse & Plow label in 2008, and opened a "tasting barn" in 2016. We're excited to try these fabulous wines and talk about them with Chris June 23. 
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the "Two or More Tickets" option to receive your discount.
Vegetarian options will be available upon request. If you're a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food "book club" with beginners to sommeliers welcome. The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have. Bring a pen and a notebook. There will be ideas you'll want to write down.
If you prioritize delicious food, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an experienced winemaker, without pretension, this event is for you!
It's the best way to spend your Sunday.
Patrick Cress