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Rapscallion chef Nathan Tate is cooking a summer pop-up wine dinner tonight in Grapevine with Texas steaks, tomotoes, peaches, wines on the menu


What are you doing for dinner tonight? Nope. You’re going to a pop-up, last-minute wine dinner hosted by chef Nathan Tate (Boulevardier, Rapscallion). Duck confit gnocchi, char siu pork belly with Texas peaches, A Bar N wagyu steaks, local tomatoes, and chocolate with cherries for dessert. All of it paired with wines from Sloan & Williams Winery, which sources its juice from Texas and California vineyards. Are they good wines? Don’t know. Will it be good food? I’m sure of it. And at $75 per person, I think it’s a terrific deal. Pick up tickets here.

Some background on Sloan & Williams Winery: Their wines are sourced from certified American Viticulture Areas in Texas & California.  Their taproom is located in historic downtown Grapevine, and their tasting room, built by the Masons in 1916, is one of the oldest buildings in Grapevine.

Some background on Nathan Tate: He’s a third generation Rockwall native, born and raised on his family’s farm. He has been involved in the restaurant industry for more than 15 years and is heavily influenced by his southern roots, drawing on classic cooking over wood burning grills and rotisseries. Talented chef with a long background in culinary arts. His mom, Nancy, owned Goliad House Restaurant in Rockwall, catered for the Dallas Cowboys and wrote a food column in a local newspaper. She favored New England cuisine while his grandmother, Lucile, cooked classic southern cuisine. He is the chef/owner of Boulevardier, the French-Inspired, neighborhood-friendly bistro in the Bishop Arts District, and Rapscallion, on Lowest Greenville Avenue, which skews Southern and Texan.

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