Jun
24
5:30 pm17:30

Dan of Deux Punx

When we met Dan, he and Aaron (the two punks) were making delicious, oxidized, and kinda funky wine in Dan's garage in Glen Park.  Now, five years later, their winery space is all grown up, their wines are slightly more refined and even broader and tastier, and their still kinda punks.  We're thrilled to have neighbors and friends for this winemaker dinner.  

As always, the dinner runs all evening, only $48 for three-courses and $24 for Dan's three wines (with some even rarer creatures from his personal cellar), so make a reservation via OpenTable for anytime.  


Grenache Rose, Lake County, 2014

Salmon Crudo, nectarine, potato, English pea, dill 

Grenache, Lake County, 2013

Tomato and Ricotta Agnolotti, summer squash, almond and basil 

Pinot Noir

Charred Beef, young onions, radicchio, peppers and peaches

Matthew of Forlorn Hope
May
27
5:30 pm17:30

Matthew of Forlorn Hope

  • Local Mission Eatery

First a surfer and Navy man, Matthew came to landlocked vineyards via his wine-loving grandfather.  After a degree from Davis and stints in wineries in the Southern Hemisphere, Matthew eventually returned north to seek outs what he dubs "rare creatures," lesser-known and truly-fitting varietals.  Over the last year's, the sense of "rare creatures" has taken another meaning--rare in their elegance and form, and their straight-up deliciousness.  Join us for great wines and great stories.

As always, the dinner runs all evening, only $48 for three-courses and $24 for Matthew's three wines (with some even rarer creatures from his personal cellar), so make a reservation via OpenTable for anytime.  

Summer Squash, Black Olive, Preserved Lemon, Ricotta, Sweet Herbs

Semillon, "Nacre," Napa Valley, 2011

Duck Ham, Roasted Apricot, Peas, Spiced Yogurt

Ribolla Gialla, "Sihaya," Napa Valley, 2012

Slow Roasted King Salmon, Smoked New Potatoes, Morels, Favas, Spring Onion Soubise

Alvarelhao, "Suspiro del Moro," Lodi, 2014

Mike of Lo-Fi Wines
Apr
29
5:30 pm17:30

Mike of Lo-Fi Wines

  • Local Mission Eatery

Mike Roth, the former winemaker of Martian Ranch, went out on his own and, of course, launched with an absolute winner.  His first release, Cabernet Franc from St Ynez, was the top pick of Cabernets in the San Francisco Chronicles Top 100 Wines.  Mike will join us with his spring releases.

As always, the dinner runs all evening, only $48 for three-courses and $24 for Mike's three wines (and option to add a yet to be relaased Cinsault and Chenin Blanc), so make a reservation via OpenTable for anytime. 

MENU

Riesling, Saint Ynez Valley, 2014

 Potato, Peas, Scallion, Black Garlic, Cilantro

Gamay & Pinot Noir, Santa Barbara County, 2014 

Spiced Lamb Meatballs, Yogurt, Fava Bean Mint

Cabernet Franc, Saint Ynez Valley, 2013

Herb Roasted Pork, Wheatberries, Green Garlic, Plumped Stone Fruit

Mick of Unti Vineyards
Mar
25
5:30 pm17:30

Mick of Unti Vineyards

  • Local Mission Eatery

The Unti family (unlike many other winemakers on our list) make estate wines--Wines made from their Dry Creek Valley vineyards they own and, in even for some, have planted.  With a deep connection to the land, they make wine from grapes with long histories in Dry Creek or in the warmer parts of Southern Europe that inspire them.  

As always, the dinner runs all evening, only $48 for three-courses and $24 for Mick's three wines (though he will be bring more for comparison pairings), so make a reservation via OpenTable for anytime. 

Cured halibut, citrus, artichoke, fennel                                 
Cuvee Blanc, Dry Creek Valley, 2013

Morels, asparagus, spring onion, potato, aged goat cheese                             
Rose, Dry Creek Valley, 2014                                                                                        +Barbera, Dry Creek Valley, 2012

Grilled skirt steak, smashed butter beans, snap peas, confit garlic, marjoram                        
Cuvee Foudre, Dry Creek Valley, 2012
+Sangiovese, Dry Creek Valley, 2012

Andrew of Field Recordings Wine
Feb
25
5:30 pm17:30

Andrew of Field Recordings Wine

  • Local Mission Eatery

Andrew's day job and side job are in the vineyards and winery.  By day, he is a vineyard nursery fieldman, selecting and plantings vines all over the Central Coast.  Through these relationships and his vast knowledge of Central Coast vineyards and varietals, he began to craft small batches of wine from favored sites.  We are thrilled to have him for the first time to pour at Local Mission Eatery.  

As always, the dinner runs all evening, only $48 for three-courses and $24 for Andrew's three wines (with options for more tastes), so make a reservation via OpenTable for anytime.  

MENU

Wonderwall Chardonnay, 2013 

Brassica salad, winter citrus, chicories, caramelized honey vinaigrette 

 

"Fiction," Red Blend, 2013

supplement Tommy Town Vineyard Cabernet Franc, 2013 $8

Tagliatelle, duck liver soffrito, wild mushrooms, marjoram

 

"Chorus Effect," Red Blend 2011

Lamb sausage, fennel, kalamata olive, fava greens

Rory of Calder Wines
Jan
28
5:30 pm17:30

Rory of Calder Wines

  • Local Mission Eatery

** UPDATE **
Cover, an app which offers diners the ability to pay on their phones, will cover the your wine pairing to all of those who Pay with Cover.  Download the app here.
** ** ** ** ** **

Rory was born to winemakers and born to make wine.  Raised in the vineyards and winery, tasting rooms and trade shows, with his parents of Frog's Leap and Tres Sabores in Rutherford, Rory's path was set. In his mid-twenties, he launched Calder Wine Company.  

Rory's preternatural gift for winemaking, his life so entwines with the vines, and his great storytelling will make for a great evening.  

As always, the dinner runs all evening, only $48 for three-courses and $24 for Rory's three wines (though he tells me that he is bringing a yet to be released Syrah), so make a reservation via OpenTable for anytime. 

MENU

Citrus and Chili Cured Black Cod, Radish Slaw, Black Garlic

Riesling, Rutherford, 2013

supplement 2011 Riesling 

Whole Roasted Carrots, Grilled Chicories, Caramelized Onion

Carignan, Redwood Valley, 2012

Pork, Cauliflower, Bay Leaf, Pickled Mustard

Charbono, Calistoga, 2012

supplement 2013 Syrah

 

 

Jan
1
Dec 31

Winemaker Dinners

For the fourth year, we invite you to our monthly Winemaker Dinners, for a three-course, paired tasting menu.  See below for details.

JARED & TRACEY OF DONKEY & GOAT
Dec
3
5:30 pm17:30

JARED & TRACEY OF DONKEY & GOAT

Join us and our dear friends, Tracey and Jared of Donkey & Goat Winery, for a tasting of their fall releases paired with three courses from Chef Jake (See the menu below).  Featured in the San Francisco Chronicle and New York Times, Donkey & Goat craft incredibly delicious and distinct wines, driven by their real sense of purpose.  Check out their Manifesto for more. 

** Update: Tracey and Jared are bringing some library wines as optional grades. ** 

The tasting runs all night, so you can reserve via OpenTable.

$36 for three course.  $18 for three wines.  

Sluice Box, El Dorado, 2013

dungeness crab, early citrus, bitter greens, walnuts

Grenache Noir, El Dorado, 2013

potato gnocchi, winter squash, grapes, aged goat cheese

Old Vine Carignane, Mendocino, Testa Vineyard, 2013

hen roulade, persimmon, green garlic risotto, wild mushrooms

Nov
12
5:30 pm17:30

GIDEON OF CLOS SARON

Gideon is an exceptional winemaker and special person--You should come to drink his unique wines and to bask in his aura.  Planted in the Sierra Foothills with his wife, Saron, and kids, Gideon makes deep and delicate wines (some from grapes on his land).  He believes in terroir and time, in craft and nature.  To assure Gideon and his wine's reach you all, the three course dinner is only $36 for the food and $18 for the wine.  

Reserve via OpenTable.

MENU

CARTE BLANCHE, 2013

Delicata squash, pear, mustard greens, sunchokes, chèvre 

 

DEEPER SHADE OF BLUE, 2013

Squid a la plancha, socca, black olive, chicories

 

BLACK PEARL, 2009

Braised Lamb Shoulder, chamomile, brussels sprouts, chantrelle, persimmon. 

 

Hank of La Clarine Farm at Local Mission Eatery
May
28
5:30 pm17:30

Hank of La Clarine Farm at Local Mission Eatery

  • Local Mission Eatery

 

New potato salad, stone fruit, onions
Rose, Sierra Foothills, 2013

Grilled stuffed squid, summer squash, black olive Jambalaia Blanc, Sierra Foothills, 2013

Porchetta
Red Blend, "Piedi Grandi," Sierra Foothills, 2012

$36 for three courses $18 for wine pairing

 

 

Brian & Stephy of Giornata Wines at Local Mission Eatery
Apr
30
5:30 pm17:30

Brian & Stephy of Giornata Wines at Local Mission Eatery

  • Local Mission Eatery

MENU

"Ham & Peas," Ricotta, Radish

Il Campo White, 2012

 

Smoked Trout, Fava Beans, Spring Onion, Fingerling

Vermentino, Paso Robles, 2012

 

Roasted Lamb, Fennel, Confit Garlic, Almonds

Aglianico, Luna Matta Vineyard, 2011

Aglianico, French Camp Vineyard, 2011

$36 for three courses

$18 for three wines (+$6 for both Aglianacos)

Sam of Idlewild Wines at Local Mission Eatery
Mar
26
5:30 pm17:30

Sam of Idlewild Wines at Local Mission Eatery

  • Local Mission Eatery

MENU

Marinated Artichokes, Fennel, Aged Goat Cheese

Arneise, Fox Hill Vineyard, Mendocino, 2012

add Grenahe Gris, Gibson Ranch, Medocino, 2012 $6

Chicken Giblet Tortellini, Spring Onion, Herbs

Cortese, Fox Hill Vineyard, Mendocino, 2012

 

Grilled Skirt Steak, Asparagus, Wild Mushrooms, Front Porch Farms Wheat Berries

Carignan, Testa Vineyard, Mendocino, 2012

$36 for three courses

$18 for wine

Bryan of Harrington Wines at Local Mission Eatery
Feb
19
5:30 pm17:30

Bryan of Harrington Wines at Local Mission Eatery

  • Local Mission Eatery

MENU

Dungeness Crab, Chicories, Walnut, Grapefruit

Fiano, Santa Clara County, 2012

 

Winter Root Vegetables, Wheatberries, Charred Spiggarello

Carignan, Mendocino, 2012

add Trousseau, Cienega Valley, 2012 $6

 

Lamb, Puntarelle, Blood Orange

Nebbiolo, Paso Robles, 2012

$36 for three courses

$18 for wine

 

Dec
31
5:30 pm17:30

New Year's Eve Restaurant Swap

For New Year's Eve, we are swapping chefs between the two restaurants with a five-course, $54 menu (with a full-vegetarian option at Local Mission Eatery).

The chef's from Local's Corner--Sous Chef Timmy, Celia, and Sammy--are headed  to Local Mission Eatery to focus on vegetables and meat cooked with gas stoves and grills.  Reserve via OpenTable.

And the chef's of Local Mission Eatery--Sous Chef Joe, Anna, and Andres--are headed to Local's Corner for a night of seafood, immersion circulators, and induction burners.  Reserve via Opentable.

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