The four-course dinner costs $30, excluding tax and gratuity. Add $20 to get the wine pairings as well. It starts at 7 p.m. next Wednesday, July 28. Reserve a spot by contacting email@example.com.
Check out the menu and wines after the jump:
The Fido Guest Chef Vegetarian Dinner
with Chef Russell Johnson of Grins
Bonnie Blue Farm goat cheese flan
watermelon, mint, pine nuts, balsamico, extra virgin olive oil
Gunn estate Sauvignon Blanc, Marlborough, New Zealand
Cornmeal-battered okra and vidalia onion fritters
heirloom tomato, green goddess, sumac
Broadside Chardonnay, Paso Robles, Calif.
Summer vegetable stew
tomato, shell beans, sweet onion, bell peppers, eggplant, summer squash, grilled country bread, basil oil
Pali ‘Riviera’ Pinot Noir, Sonoma Coast, Calif.
Fresh peach tart
Pedro Jimenez whipped cream