If these dinners were just the story of Ron, Tysan, Lisa and I raiding the nearly endless cellars at The Herbfarm, it would be a really good story, but there's more to it.  Keith Luce has just taken the reins as the Executive Chef at the Herbfarm, and the menus he has come up with to pair with these peerless wines are nothing short of extraordinary.  Keith has been the Sous Chef at the Clinton White House, Executive Chef at Spruce in Chicago, The Inn at Little Nell in Aspen, and for Plumpjack in the Bay Area.  Keith has also won awards too numerous to mention including the James Beard "Rising Star Chef" award.

photo by John Granen

Thursday, April 3, 2008
Gilded Butterflies

Return to an age of luxury, an era of Strauss waltzes, fur hats, and gilt. This is an evening where great and unctuous “dessert-style” wines will rule the table, paired as they are, in the late-19th-century fashion, to every course in a cascading fantasia of pleasure. Swoon to Jacques Selosse Sec “Exquise,” ‘01 Chateau Rieussec (100 points), 1880 Chambers Rare Rutherglen Muscat (100 points), 1947 Gaston Huet Vouvray “Le Haut Lieu” Möelleux (“the greatest white wine ever made”— Joseph Bastianich), and other equally lavish and extraordinary elixirs. One evening. A lifetime of memories. $1100 per person.

To see the menu, click here

To request a reservation for this dinner, click here

Sunday, October 12, 2008
When Stars Collide

It’s a night of pairings in every sense. The senses will swell as you marvel at Chef Luce’s presentations, each marvelously matched to a pair of famous wines, one classic and one “upstart.” Domaine Serene takes on Domaine de la Romanée Conti, and Quilceda Creek wrestles with Château Margaux in this evening of matchless matches.
$1450 per person.