Silver Oak Wine & Cookbook Dinner

Silver Oak began over a handshake between two friends with a bold vision: focus on one varietal, Cabernet Sauvignon, aged exclusively in American oak and worthy of cellaring for decades to come. Raymond Twomey Duncan, a Colorado entrepreneur who began investing in California vineyards in the late 1960s, and Justin Meyer, a winemaker, and former Christian Brother, began in a Napa Valley dairy barn in 1972, producing only 1,100 cases of their inaugural vintage. Today, Silver Oak farms more than 400 acres of vines in Napa Valley and Alexander Valley with a leading-edge approach toward precision viticulture, allowing them to give their vines exactly what they need when they need it. All of the estate vineyards are certified under California’s Sustainable Winegrowing program.

The team at Bacchus is honored to welcome Chef Dominic Orsini, Winery Chef at Silver Oak Cellars, for an exclusive book signing and wine event. Chef Orsini will guide us through the six-course meal he has crafted from Silver Oak Cookbook: Life in a Cabernet Kitchen.

Join us for this evening of stunning wines from Silver Oak Cellars paired with a menu that truly celebrates California’s winery region.

Hors d’oeuvres Trio 
Dungeness Crab Arancini
Ahi Tuna Taco
Pork Rillettes Crostini
2016 Twomey Sauvignon Blanc

First Course - Chestnut Agnolotti
Pancetta, Figs, and Garnet Yams
2015 Twomey Cellars Russian River Pinot Noir

Second Course - Charred Octopus 
Italian Butter Beans and Chorizo
2013 Twomey Cellars Merlot

Main Course - Porcini-Crusted Bison Prime Rib
Swiss-Chard Gratin
2013 Silver Oak Cellars Alexander Valley

Cheese Course - Aged Gouda Crème Brulee
Olives, Almonds, and Crackers
2012 Silver Oak Cellars Napa Valley Cabernet Sauvignon

  Mignardises - Chocolate Water Tower Truffles