We have a very special wine dinner coming your way in November! On Sunday the 4th we welcome back our former Sous Chef from Secco’s Carytown days Collin Wagner for a one-night-only four-course wine dinner paired with selections from one of our favorite wine importers. Vom Boden specializes in small, grower-owned estates that are hand harvested and which reflect their unique terroir. Collin has been traveling and cooking all over Europe and NYC these past few years, with stints at some pretty storied places. His love of wine, however, has him hanging up his apron and pulling out his corkscrew, as he has joined owner Stephen Bitterolf full time representing the amazing wines in this portfolio. In fact he’s just recently returned from Germany and working harvest at Stein—one of the wineries we’ll be pouring. So please join us for our reunion and enjoy beautiful wines and passionate cooking. Prost!

Tickets are $75 all-inclusive and can be purchased through PayPal HERE.

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Hors d'eouvers--Secco Executive Chef Julie Heins

Apple, cucumber, tarragon cream in house wonton cup

Hild Elbling Sekt NV Upper Mosel

First Course--Collin Wagner

Lightly smoked Max Creek Rainbow Trout with Celery Root and Herbs

Stein Blauschiefer Riesling Trocken 2017 Terrassen Mosel

Second Course--Collin Wagner

Grains, Seeds and Matsutake Mushroom

JB Becker Walkenberg Riesling Kabinett Trocken 2008 Rheingau

Third Course--Collin Wagner

Free Union Grass Farms Roasted Duck with Steam Buns and Condiments

Shelter Winery Lovely Lilly Pinot Noir 2016 Baden 

Dessert--Secco Executive Chef Julie Heins

Fig Lintzer cookies with Candied Rose

Julian Haart 1000L Riesling Feinherb 2017 Middle Mosel