The Ultimate Food and Wine Pairing
Former owner of Stag’s Leap Wine Cellars, Warren Winiarski wanted a winery kitchen to reflect his love of environmental movements, the moon, the stars and 1600 artist, Andreas Cellarius, a Dutch-German cartographer, best known for his Harmonia Macrocosmica of 1660, a major star atlas. In fact, two of Cellarius’ original art pieces are showcased in the winery kitchen.
In 2007, a historic partnership between Michelle Wine Estates and Antinori family of Italy was formed to preserve the Stag’s Leap Wine Cellars legacy and set the bar higher. Last July, under the leadership of Chef Travis Westrope, the Cellarius Kitchen Experience was launch taking food and wine pairing to an out of this world experience.
Chef Travis is allowed to push the boundaries of wine and food pairings. Using Stag’s Leap Wine Cellars premiere wines from the FAY and SLV Vineyards as well as the best of both vineyards in their Cast 23 Estate Cabernet, Chef Travis sets out to introduce guests to a new flavor experience. His dishes both complement and contrast the unique flavors and aromas of the pairings.
During the Cellarius Kitchen Experience Chef Travis, or a member of his culinary team, will be available to personally present plates, sharing the story behind each pairing while enhancing the narrative and creating lasting memories. He uses only the freshest and local ingredients available at the time so the menu changes to match the season. Some of those ingredients may even come from Chef Travis own home garden.
This gourmet experience (approximately 2.5 hours) is offered Monday, Tuesday, Thursday and Friday at 12:00 p.m. (April – December) in the Cellarius Kitchen and includes a winery tour and a seated tasting up to 12-people. Guests may be paired with other guests to fill the 12-seat slot.
“In the beginning, there may be a group of people who don’t know each other, but by the end of the pairing, new friends are made,” said Chef Travis. “This is a communal sharing of incredible wines and new taste profiles.”
$175 per person
Article by Kari Ruel