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