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DTSTART:20240925T220000Z
DTEND:20240926T000000Z
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SUMMARY:5-Course Fraîche Wine Dinner
DESCRIPTION:NAPA Kitchen & Bar WESTERVILLE\n\n$165 per guest | tax and gratuity included\n\n\n\nRESERVE NOW\n\nFra che Wine was founded in 2018 with one goal: to be a family of wineries with a common thread of small production\, site-specific\, terroir-driven wines from California\, Oregon\, Washington\, Italy & France.\n\nThe groundwork began in 2014 when Michael Kennedy (former Head Sommelier at Blue by Eric Ripert at the Ritz-Carlton Grand Cayman) and his wife Rachel started Component Wine Company. Component was founded to make 100% single variety\, single vineyard wines. Taking what would typically be a component in a blend and allowing it to stand on its own.\n\nAdditional wineries in the Fra che universe are SOM Wines\, Gagnon-Kennedy Vineyards and La Caccia di San Giovanni   an organic estate in the heart of Tuscany.\n\nJoin us for this five-course exploration of Fra che's portfolio paired with our chef's bright menu\, hosted by Fra che Brand Director Charles Miller.\n\nFIRST COURSE\n\nComponent Semillon\n\nGeorgia peach\, jasmine\, lime zest\, minerality\n\nBurrata Salad\n\nArugula\, balsamic-marinated cherry tomatoes\, grilled apricot\, crispy prosciutto\, pickled shallots\, burrata\, basil vinaigrette\n\nSECOND COURSE\n\nState of Mind Pinot Noir\n\nVibrant red and blue fruits\, rosemary\, hazelnut\, juicy plum\n\nDouble-Stuffed Mushrooms\n\nPortabella cap stuffed with garlic butter button mushrooms\, bell peppers\, ricotta\, caramelized onions\, fresh herbs\, mozzarella and provolone\n\nTHIRD COURSE\n\nGagnon-Kennedy Zinfandel\n\nRipe blackberries\, black cherry\, plum\, black pepper\, vanilla\n\nButternut Squash Ravioli\n\nBrown butter sage cream sauce\, spinach\, pancetta\, toasted pine nuts\, goat cheese\, fried sage leaves\n\nFOURTH COURSE\n\nGagnon-Kennedy Napa Cuv e\n\nBlackberry\, oaky vanilla\, cherry\, chocolate\n\nPan Seared Scallops\n\nPea pur e\, grilled sweet corn succotash\, micro greens\, citrus vinaigrette\n\nFIFTH COURSE\n\nState of Mind Riesling\n\nPineapple tarte\, citrus peel\, wet stone\, fresh acidity\n\nLemon Cr me Br l e\n\nLemon-infused custard\, vanilla bean\, macerated blackberries\, lemon zest\n\n\n\nRESERVE NOW
X-ALT-DESC;FMTTYPE=text/html:<p style="text-align:center"><strong>NAPA Kitchen &amp\; Bar WESTERVILLE</strong></p>\n\n<p style="text-align:center">$165&nbsp\;per guest | tax and gratuity included<br />\n<br />\n<strong><a href="https://westerville.napakitchenandbar.com/product/5-course-fraiche-wine-dinner/" target="_blank">RESERVE NOW</a></strong></p>\n\n<p style="text-align:center"><a href="https://fraiche.wine/" rel="noopener" style="box-sizing: border-box\; color: rgb(65\, 100\, 175)\; text-decoration-line: none\; background-color: transparent\;" target="_blank">Fra&icirc\;che Wine</a> was founded in 2018 with one goal: to be a family of wineries with a common thread of small production\, site-specific\, terroir-driven wines from California\, Oregon\, Washington\, Italy &amp\; France.</p>\n\n<p style="text-align:center">The groundwork began in 2014 when Michael Kennedy (former Head Sommelier at Blue by Eric Ripert at the Ritz-Carlton Grand Cayman) and his wife Rachel started Component Wine Company. Component was founded to make 100% single variety\, single vineyard wines. Taking what would typically be a component in a blend and allowing it to stand on its own.</p>\n\n<p style="text-align:center">Additional wineries in the Fra&icirc\;che universe are SOM Wines\, Gagnon-Kennedy Vineyards and La Caccia di San Giovanni &ndash\; an organic estate in the heart of Tuscany.</p>\n\n<p style="text-align:center">Join us for this five-course exploration of Fra&icirc\;che&rsquo\;s portfolio paired with our chef&rsquo\;s bright menu\, hosted by Fra&icirc\;che Brand Director Charles Miller.</p>\n\n<h3 style="text-align:center">FIRST COURSE</h3>\n\n<p style="text-align:center"><strong>Component Semillon</strong><br />\n<em>Georgia peach\, jasmine\, lime zest\, minerality</em><br />\n<strong>Burrata Salad</strong><br />\n<em>Arugula\, balsamic-marinated cherry tomatoes\, grilled apricot\, crispy prosciutto\, pickled shallots\, burrata\, basil vinaigrette</em></p>\n\n<h3 style="text-align:center">SECOND COURSE</h3>\n\n<p style="text-align:center"><strong>State of Mind Pinot Noir</strong><br />\n<em>Vibrant red and blue fruits\, rosemary\, hazelnut\, juicy plum</em><br />\n<strong>Double-Stuffed Mushrooms</strong><br />\n<em>Portabella cap stuffed with garlic butter button mushrooms\, bell peppers\, ricotta\, caramelized onions\, fresh herbs\, mozzarella and provolone</em></p>\n\n<h3 style="text-align:center">THIRD COURSE</h3>\n\n<p style="text-align:center"><strong>Gagnon-Kennedy Zinfandel</strong><br />\n<em>Ripe blackberries\, black cherry\, plum\, black pepper\, vanilla</em><br />\n<strong>Butternut Squash Ravioli</strong><br />\n<em>Brown butter sage cream sauce\, spinach\, pancetta\, toasted pine nuts\, goat cheese\, fried sage leaves</em></p>\n\n<h3 style="text-align:center">FOURTH COURSE</h3>\n\n<p style="text-align:center"><strong>Gagnon-Kennedy Napa Cuv&eacute\;e</strong><br />\n<em>Blackberry\, oaky vanilla\, cherry\, chocolate</em><br />\n<strong>Pan Seared Scallops</strong><br />\n<em>Pea pur&eacute\;e\, grilled sweet corn succotash\, micro greens\, citrus vinaigrette</em></p>\n\n<h3 style="text-align:center">FIFTH COURSE</h3>\n\n<p style="text-align:center"><strong>State of Mind Riesling</strong><br />\n<em>Pineapple tarte\, citrus peel\, wet stone\, fresh acidity</em><br />\n<strong>Lemon Cr&egrave\;me Br&ucirc\;l&eacute\;e</strong><br />\n<em>Lemon-infused custard\, vanilla bean\, macerated blackberries\, lemon zest</em><br />\n<br />\n<strong><a href="https://westerville.napakitchenandbar.com/product/5-course-fraiche-wine-dinner/" target="_blank">RESERVE NOW</a></strong></p>\n
LOCATION:Napa Kitchen & Bar 925 N. State Street | Westerville\, Ohio
UID:e.1186.12305
SEQUENCE:3
DTSTAMP:20260430T134001Z
URL:https://business.westervillechamber.com/events/details/5-course-fra&#238;che-wine-dinner-12305
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