How does three bottles from
William Chris Vineyards sound to you, as pairings for a four-course meal cooked up by
Lenoir's own chef
Todd Duplechan? Have you swooned yet, citizen? We gave you a heads-up about this event in
last week's Food News Buffet, and now here it comes for real: Ikejime gulf black fin tuna with lions mane mushroom and mexican plum aguachile; roasted white sweet potato, peanut ginger, and seaweed basil salad; braised goat, eggplant, and curry leaf. Oh, and a guava cake with toasted meringue for dessert. And, yes,
those wines. Reserve yourself
a package while you can, let the chef and the winemaker regale you with the story behind the meal (via Zoom), and prepare to feast and sip like ... like
royals, we daresay.