May 7th & 8th
Plumpjack Winery – Wine Weekend
Hosted by Winemaker Anthony Biagi
“Woods & Waters”
*Wine Weekend Package $215 per person
Discover the full-bodied richness of Plumpjack Wines as winemaker
Anthony Biagi takes you through the historical vineyards of the
Vaca Mountain range. We will explore the provenance of Napa Valley
and the riches of our local wood and waters. This weekend journey
of sight, sound and taste promises to be love at first swirl.
May 7th 7:00 p.m.
“Bounty of the Wetlands”
Three-course Paired Dinner at Buffalo's
$50 per person
The dinner will follow the Mark & Recapture Turtle Talk
given by the Palmetto Bluff Conservancy.
May 8th 7:00 p.m.
“Woodlands”
Four Course Paired Dinner in the Wine Cellar
Hosted by Winemaker Anthony Biagi
Guest Chef Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
$165 per person
An exclusive exhibition of Woodland photography by Marge Agin
Anthony Biagi has been actively involved in the business and art
of winemaking for more than a decade. While studying for his degree
in Fermentation Science from the University of California at Davis,
Anthony worked as an intern at both Dry Creek Vineyard and the
Hess Collection. Upon graduation from the program, Anthony took
a position as an enologist with Duckhorn Vineyards. During this
time he worked alongside his mentor, and Duckhorn's resident winemaker,
Tom Rinaldi, honing his skills and learning as much as possible
about the craft, which paid off three short years later when first
he was named assistant winemaker and then Paraduxx winemaker. The
32 year old winemaker has a passion for travel and is a self-described "genuine
foodie."
www.plumpjack.com
Chef Chris Hastings developed his love for and relationship with food during family vacations spent in the low
country of South Carolina. He graduated from Johnson & Wales Culinary School in Providence, Rhode Island and
then returned to the South (Atlanta) in 1984 to work at the Ritz Carlton. After moving to Birmingham, he worked
for Frank Stitt as Chef de Cuisine of Highlands Bar and Grill and helped launch the opening of Bottega. In 1989, the
Hastings moved to San Francisco, where Chris opened the Lark Creek Inn with Bradley Ogden, who left a tremendous
influence on Chris’ culinary education. While in California, Chris' wife Idie attended the California Culinary Academy and
worked at Jeremiah Towers’ famed Stars Café and Wolfgang Puck’s Postrio, and honed her bakery skills at Patisserie
Francaise. In 1995, the Hastings returned to Birmingham to open the Hot and Hot Fish Club.The Hot and Hot Fish Club has been featured in publications such as The New York Times, The
Wall Street Journal, Bon Appétit, Gourmet, Food Arts, Nation’s Restaurant News, Santé Magazine, Coastal Living
magazine, Metropolitan Home, Executive Traveler, Cooking Light magazine and Delta’s Sky magazine as well as on“Good Day Atlanta,” “Good Day Alabama,” the Food Network’s “Best Of”, and NBC’s “Roker on the Road.”
In 2009 the Hastings first cookbook debuted: The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family
and Traditions (Running Press, October 2009).
Idie and Chris live in Birmingham with their two sons, Zeb and Vincent. www.hotandhotfishclub.com
Return to Wine & Dinner
Series
For more information and reservations, call 843.706.6500
