|Third 2017 Ann Arbor Tasters Guild Event
ROBLES SQUARED Winemaker Dinner
with Kevin Willenborg, Vina Robles
TUESDAY, March 21, 7:00 pm
|at Terry B's, 7954 Ann Arbor St., Dexter|
While I bill our series of Ann Arbor Tasters Guild restaurant events ‘winemaker’ dinners, the speaker is often a significant winery or wine-importer player other than an actual winemaker. This period features a pair of dinners where the actual head winemaker is present
In March we’ll be joined by Kevin Willenborg, winemaker for Vina Robles. After graduating from California’s leading winemaking school, U-C Davis, Kevin got off to a fast start, apprenticing at Pomerol Chateau Petrus. Thereafter, he’s made wine in Napa, Sonoma, and British Columbia’s Okanagan Valleys before joining Vina Robles in 2012.
Vina Robles was founded in 1996 by Swiss entrepreneur, engineer, developer, and restaurateur Hans Nef with the intention of making wines ‘to express a unique balance of European heritage and American opportunity.’ He chose Paso Robles, ‘The Pass of Oaks’, for his enterprise, an AVA along California’s Central Coast 25 miles inland from the Hearst Castle and Pacific Ocean. Today, this is one of America’s fasting growing wine regions.
There have been staff changes at Terry B’s since our last dinner. Chad Roe has returned as restaurant manager. Chef Chris Huey has moved on, replaced by the sous chef of Detroit’s fashionable Chartreuse Kitchen. The head chef there is Doug Hewitt, who was lured away from Terry B’s in 2015 after preparing many a memorable meal for our Tasters Guild group. I’m confident new executive chef Jessica and staff will not miss a beat.
We’ve already delivered to Terry B’s staff the selection of Vina Robles wines that will be served at the dinner. The principals will taste them and create a menu that is complementary. Chad promises the menu by the end of the week, where after Sally will post it on the website and send out a message to the AA Tasters Guild membership. Meanwhile, here’s the wine lineup:
Littleneck Clams, White Wine, Lemongrass, Citrus, Herb
Smoked Pork and Cherry Sausage,
Duck Confit Cassoulet, Delicata Squash
Marrow Stuffed Beef Shank, Pan Jus, Roasted Root Vegetable
Chocolate Cheesecake, Petite Sirah & Berry Caramel
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