Farm to Cork Dinner
The four-course dinner will source local farmers for seasonal, fresh goods to create a custom menu from scratch, inspired by the wine from the featured winery, just days before the event. Please contact firstname.lastname@example.org with any dietary restrictions or requests before purchasing tickets. Attendees must be 21 years of age or older and show valid picture ID.
Gordon’s Catering, run by partners Gordon Epperson and Stacie Matlock, has a long history of creating food fresh ingredients sourced from local farms, including their own garden. Gordon trained in Classic French Cuisine at the California Culinary Academy in San Francisco and has worked for Wolfgang Puck since discovering his passion for cooking in 1981. Using the French style as his foundation, Gordon creates interpreted classics fusing cultures, cuisines, healthy living, and clean food. “The love that goes into growing crops and raising livestock is passed on through my hands and into the food. That is the best ingredient.”
Scoria Vineyards was established by Sydney Weitz-Nederend on acreage which has been in her family for nearly a century. Nestled in Caldwell between Lake Lowell and the Owyhee Mountains, the vineyard takes its name from the dark volcanic scoria rocks scattered throughout the property. With a reputation of creating bold reds, Scoria has just released their eagerly awaited first estate grown Petit Verdot.
August’s meal will feature beef, pork, and poultry from Justin Christensen Farms in Melba, Stuart Farms in Nampa, The Flying Pig Farm and Vogel Farms in Kuna, as well as produce from Lakeview Fruit in Caldwell, Wagner Farms in Meridian, True Roots Organics in Nyssa and Gordon’s very own garden!
6:30 pm Social Hour
7:00 pm First Plate and Pour with notes from the chef and winemaker.
PLAZA EVENT GUIDELINES
- Service animals only.
- No smoking or vaping permitted on the Plaza.
- No outside alcohol permitted on the Plaza.