Monday, Nov. 27, at 7 p.m., chef/restaurateur John Varanese will recreate the dishes he and his staff prepared for James Beard House dinners in 2012 and 2017. The dinner, served with top wines from Grgich Hills Estates, will be at Varanese’s River House Restaurant and Raw Bar, 3015 River Rd.
As detailed in a Courier-Journal story, the dinner will include dishes such as pimenton char-grilled Spanish octopus, seared diver scallop with Rocky Ridge Farm Kentucky paddlefish caviar, game bird sausage over dried blueberry waffle, and toasted marshmallow and toffee bread pudding with a bourbon sauce.
The wines will represent a full range of Grgich Hills products, from Chardonnay to Merlot to an Old Vines Zinfandel.
The dinner costs $100 and is limited to 50 people. Call 502-897-5000 or email letsdine@riverhouselou.com.
