If you are a lover of California wine, consider this an invitation to indulge.
On Sept. 11, Black Shoe Hospitality will host a winemaker dinner featuring Chalk Hill Estate, a brand which has earned its place as one of the most iconic wineries in Sonoma County, California.
The dinner, which will take place at Blue's Egg in Shorewood, 4195 N. Oakland Ave., will feature Chalk Hill Estate head of winemaking, Courtney Foley, who will talk through the evening’s wine selections, share stories from the estate and answer guests’ questions about her family’s wines.
The paired dinner will be prepared by members of both the Blue's Egg Shorewood and Story Hill BKC culinary teams under the direction of co-owner Chef Joe Muench.
The proposed menu (still subject to change) includes:
- Reception and tasting featuring braised date crostini, fried oyster and shrimp zucchini bites. Pairing: 2017 Chalk Hill Rosé (Sonoma Coast, California)
- First course: Aji seared sea scallop, corn chulpe, mole verde, radish. Pairing: 2017 Chalk Hill Estate Sauvignon Blanc (Sonoma, California)
- Second course: Smoked duck rillettes with pickled sweet potatoes, pear jam, aged balsamic and rosemary cracklings. Pairing: 2015 Chalk Hill Estate Pinot Noir (Russian River Valley, California)
- Third course: Steak house mushroom with smoked carrot, pomme puree, hazelnut gremolata, grande sauce red. Pairing: 2015 Chalk Hill Estate Red (Chalk Hill Appellation, California)
- Fourth course: Whipped goat cheese cream puff, chardonnay caramel; plum and blue cheese tart with pistachio crumb; grilled cheese made with Alpine style cheese and hot honey. Pairing: 2016 Chalk Hill Estate Chardonnay (Chalk Hill Appellation, California)
Tickets for the Gamba Wine Dinner are $100 per person (includes wine, dinner, tax and gratuity). The evening begins with a reception at 6 p.m. and dinner to follow at 6:30 p.m. Tickets available online.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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