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 April 21st Indulge in an evening of Pinot Noir and recipes that have been handed down through the generations. The simplest foods found in our home pantries can bring back the most vivid memories of another time and place. We invite you to join us on an epicurean adventure celebrating our relationship with food, wine and your family’s culinary traditions. A passion and commitment to produce the world's best Pinot Noir
led Grace & Ken Evenstad to Oregon in 1989. They founded Domaine
Serene in the Dundee Hills located in the North Willamette Valley,
where Oregon Pinot Noir began and where its heart remains. Domaine
Serene owns 3 vineyard estates totaling 462 acres. 150 acres are
planted exclusively to Pinot Noir and Chardonnay and the remaining
property has been left in its natural state. Vineyards are dry
farmed using sustainable, environmentally friendly farming practices
for extremely low crop yields which produce consistently elegant,
concentrated, award winning wines. Chef Sean Brock has a long list of accomplishments and accolades
to his credit, including two dinners for the James Beard Foundation,
two features on the Food Network, numerous glowing reviews and
local awards, and apprenticeships with acclaimed chefs. After graduation
from Johnson & Wales and apprenticeships with Chefs Rick Tramanto,
Gale Gand, Grant Achatz and Paco Roncero of La Terraza del Casino
in Madrid, Chef Sean Brock began his professional career as Chef
Tournant under Chef Robert Carter at the Mobil Four-Star / AAA
Four-Diamond award-winning Peninsula Grill in Charleston, South
Carolina. After two years at Peninsula Grill, Chef Brock earned
the position of Executive Sous Chef under Chef Walter Bundy of
Lemaire Restaurant at the AAA Five-Diamond Award / Mobil Five-Star
Jefferson Hotel in Richmond, Virginia. His success in Richmond
led to his promotion within the Elite Hospitality Group in 2003
to Executive Chef at the Hermitage Hotel in Nashville, Tennessee
(sister properties include The Jefferson Hotel in Richmond and
The Sanctuary at Kiawah Island Golf Resort, which have both earned
AAA Five-Diamond distinction). Chef Brock spent just under three
years fine-tuning his craft in Nashville before accepting a position
as Executive Chef at McCrady’s Restaurant in Charleston,
South Carolina. Return to Wine & Dinner Series For more information and reservations, call 843.706.6500 |
