Another in the series of TAPS's Farm & Vineyard Chef Dinners will take place Thursday, January 25, 2018 at 6:30 p.m. The themed “Pig & Pinot Noirs” menu features three courses paired with fine wines from Chile, California and France. Begin with a Chef’s Amuse Bouche with a special sommelier selection, followed by Sopa Patagonica (a traditional Chilean seafood soup) paired with Cono Sur “Reserve” Pinot Noir 2014. Entree is Braised Pork Shank with Talley Pinot Noir 2015. End with a Tomme de Savoie cheese course paired with Vincent Girardin “Cuvee Saint-Vincent” Burgundy NV.
$70 per person, exclusive of tax and gratuity. For more information or reservations, please call 714-257-0101 or visit TAPS online..
TAPS Fish House & Brewery – Brea Downtown
101 E. Imperial Hwy, Brea