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Oak, Grace restaurants hosting big, juicy wine dinners from Napa Valley’s Stags Leap, Hudson wineries


If you’re a fan of Napa Valley wines, put March 22 and 30 on your wine dinner calendar.

On Wednesday, March 22, Oak Restaurant is teaming up with Stags Leap Winery to feature a five-course wine dinner from Oak’s new culinary director/chef, Jeramie Robison. On the menu: blackened scallops, shaved kohlrabi with green apples and hazelnuts, 44 Farms’ strip steaks, and lime custard — all paired with Stags Leap wines. $175pp ++. Reservations: oakdallas.com

Then on Thursday, March 30, restaurateur Adam Jones and chef Blaine Staniford host a five-course Hudson Vineyard wine dinner at their Grace Restaurant in Fort Worth. The dinner stars charred octopus, Hawaiian blue prawns, Korean-style fried quail, beef short ribs and, for dessert, a classic olive oil cake with milk chocolate gelato. Each course will be paired with a wine from Napa’s ultra-exclusive Hudson Vineyard (and poured by sommelier Dan Miller, one of the city’s best). $155pp ++. Reservations: gracefortworth.com.

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