HOLIDAY CLASS: HOW TO PREPARE A PERFECT APPLE PIE / Sold Out

This class is sold out. Please email info@sprucesf.com to be added to the waitlist

Plus, more tips from Executive Pasty Chef Janina O’Leary 

Saturday, November 16 | 1 p.m. to 3:30 p.m.

Join Executive Pastry Chef Janina O’Leary for an afternoon of holiday pie-making magic. At this demonstration-style class, you will learn how to prepare a perfect apple pie. From the buttery crust to the fruity filling to the decorative design, Janina will walk you through her personal step-by-step process. 

Class includes instruction, pie tasting, and wine. 

 $75

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LINGUA FRANCA WINE DINNER WITH MASTER SOMMELIER LARRY STONE

Thursday, October 24, 2019 at 6:30 p.m.

We are excited to welcome Master Sommelier Larry Stone for a special evening as he features a special selection of wines from Lingua Franca.

Larry Stone is a man who needs no introduction to Bay Area gourmands. As the former wine director of famed, but now-closed, Rubicon, he mentored many up-and-coming sommeliers that are now some of the most prominent in the world of wine. He has worked with many celebrated people and producers in the pantheon of wine: Andre Tchelistcheff, Tony Soter, Inglenook, Quintessa, and Flowers. He is, himself, a legend.

Larry’s team at Lingua Franca is, unsurprisingly, legendary in their own accord. Mimi Casteel, of Hopewell and Bethel Heights, manages the vineyards with organic and biodynamic principles. Dominique Lafon, the owner and winemaker of Domaine des Comtes Lafon in Meursault, consults on the winemaking. The wines are precise, pristine, and reflective of the care of the land from which they come.

Please join us as Larry walks us through a series of wines paired perfectly to a multi-course menu crafted by chef Rogelio Garcia. As always, we look forward to hosting you.

Menu

Fall Greens Salad
Maitake Mushrooms, Local Figs, Candied Walnut
s
Chardonnay, Bunker Hill, Willamette Valley 2016

Chardonnay, Bunker Hill, Willamette Valley 2017



Roasted Squash Agnolotti
Pecorino, Sage-Brown Butter

Pinot Noir, AVNI, Willamette Valley 2017

Pinot Noir, Estate, Eola-Amity Hills 2017



Hibachi-Roasted Dry-Aged Squab
Blackberry, Aquarello Risotto

Pinot Noir, The Plow, Eola-Amity Hills 2016

Pinot Noir, Hopewell Vineyard, Eola-Amity Hills2017



Sweet Pâté
Huckleberry, Toasted Brioche

Pinot Noir, Tongue ‘n Cheek, Eola-Amity Hills 2015



The price of this experience is $230 per person, exclusive of tax.

Click here to buy tickets.