It’s 6 p.m. on Tuesday, May 3 at the Pinecrest Subdivision steakhouse.
The winery’s winemaker Natalie Bath will guide the tasting, with dishes prepared by red chef Kyle Anderson.
Wines: 2017 Rudd Mt. Veeder Estate Sauvignon Blanc and 2019 Crossroads Mt. Veeder Sauvignon Blanc.
Dish: “Drop the Beet” – smoked Baby Heirloom beets, mbert blue cheese, braised endives, compressed cantaloupe.
Wine: 2018 Crossroads Oakville Cabernet Sauvignon.
Dish: “Pass the Buck” – roasted red elk tenderloin, gremolata with Marcona almonds and currants,
cauliflower purée, cauliflower couscous with fine herbs.
Wine: 2017 Rudd Oakville Estate Samantha’s Cabernet Sauvignon.
Dish: “Duck, Duck, Goose” – duck breast rubbed with coffee, Baby Heirloom carrots, duck juice, pan-fried duck rillettes with trumpet, chives, pan-fried foie gras with a hint of challah, hazelnut butter and macerated blackberry.
Wines: Rudd Oakville Estate red blends 2011 and 2017.
Dish: “Braised & Confused” – grilled steak zabutan, horseradish apple puree, fingerlings and garlic crisps. Also: Single-bone prime rib, potato pavé, marrow bone, chives and prime rib jus.
“Not your grandma’s cookie jar” – coffee-meringue cookie, hazelnut Linzer cookie, dulce cake pop, blackberry kolaczi.
The cost is $190.
Reservations are limited. To go in line through OpenTable or call 216-279-7700.
Red is at 200 Park Ave., Orange Village.
Rudd Estate is located in wine country, north of San Francisco, east of Santa Rosa and west of Sacramento.
I am on cleveland.comfrom the Life and Culture team and covers topics related to food, beer, wine and sport. If you want to see my stories, here is a directory on cleveland.com. Bill Wills of WTAM-1100 and I usually talk food and drink at 8:20 a.m. Thursday morning. Twitter: @mbona30.
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