PLAN YOUR EXPERIENCE
Getting Grilled: Smokin’ Food & Wine for the Barbeque
July 15, 2010
Our wine director Matt Reiser, alongside Chef Susan Regis, have cooked up an event to help you pair wines with grilled food just in time for the high summer—think Australian sparkling Shiraz and South African Pinotage as fare game. For good weather, we’re in the midst of Deborah’s beautiful flowers outside; rain plan is the Monday Club Bar. In any case, it will be fun and instructive, and you’ll get to eat some of Susie’s great barbecue.