Dinner with Famed Winemaker Adam Lee of Siduri and Novy Wineries!

	FRESH SEASONAL INGREDIENTS IN A WARM AND CASUAL SETTING THE EVENT OF THE YEAR! OUR FIRST EVENT OF 2014!  - And it's Uber Special Adam Lee is known, not only as half of the genius winemaker team behind the famed California wineries, Siduri and Novy Vineyards, but also as a storyteller and entertainer extraordinaire.  What began as the pursuit of a dream for a couple of "wine geeks" who just happened to be as much in love with each other as they were with wine, has culminated in two renowned wineries and a demand for their wines (and Adam's presentations) that you can only understand when you taste the wines and spend an evening with the winemaker. So we've put together your opportunity to do just that. Next Monday, January 20th, you can enjoy carefully selected wines from Siduri and Novy wineries, along with Chef Nick's complimentary cuisine, and spend an evening with Adam. (When  you join us you'll want to be sure you get Adam to tell you how, in their first year of winemaking, they got a sample of their wine to Robert Parker who gave it a 90-point rating!)  We'll begin with an appetizer and wine reception at 6:30 PM, with Day Boat Scallops and Novy's Russian River Valley Sauvignon Blanc and, beginning at 7PM, move on through pairings of Organic Scottish Salmon with a Siduri Pinot Noir out of Santa Lucia Highlands, Berkshire Pork Cheek paired with a Siduri Pinot Noir out of Sierra Mar Vineyard, EIEIO Farm's Lamb Belly with a Novy Syrah out of Sierra Mar Vineyard and wrap up our evening with the infamous Brioche Bread Pudding paired with Novy's Russian River Valley Late Harvest Viognier. The stories of how they make their wines are entrancing. Adam and his wife and co-wine creator Dianna are committed to their vision of showcasing the best of each of the grapes they purchase - choosing to purchase by the acre rather than the ton and use minimally invasive winemaking techniques to preserve and promote the work that is done in the vineyard. This allows each wine to "make itself" as they say, producing the best wine possible from any given site.  In fact, the way that Adam and Dianna approach wine is so in line with the way Chef Nick and all of us at Harvest approach food, we know that this dinner will be one we (and you) will never forget!  We hope you'll join us for the food, the wine, and the stories.  You'll find the full menu HERE.  Call us to reserve your table now. 314.645.3522 NOTE: We've borrowed information from the websites for both Siduri Wines and Novy Family Winery, and you can go there for even more of Adam and Dianna's story.    THE BACK STORY What makes dinner with Adam Lee so special? He fell in love over wine, and in love with wine. He got to taste some of the greatest wines in the world (the Burgandies of Bobbie Katcher, the Italian wines of  Marco de Grazia, and the German wines of Terry Thiese, to name a few) only because he couldn't get a job that he was qualified for, so he took the only job he could get. He's got the inside scoop on the true characters of the wine world, and his own story of going from being raised a Southern Baptist teetotaler, to leaving his home state of Texas, and his friends and family, pooling his savings with that of his fiance, and heading for California to make Pinot Noir, is enough to make you laugh and cry. And then of course there's the wine. Single vineyard, each carefully crafted to bring out the distinct characteristics of the wine, unfiltered, unrefined and absolutely exquisite. This will indeed be one of the most special events of 2014, or any year! BIG THANK YOU To everyone who came out to dine with us the night before the Polar Vortex hit, and got to take advantage of the 50% off of bottles of wine, and to those who safely stayed home when the threatened blizzard became a reality. This is one of those times when we are so grateful to be "the boss" - because we can make the decision to put safety first for our staff and ourselves. We didn't have to ask anyone for permission to close the restaurant and tell everyone to stay inside and off the roads. So really, thanks to ALL of you! Because every one of you who has dined with us, or sent your friends in to dine with us, have contributed to making it possible for us to take care of you, and our staff, and ourselves.
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