Napa, Sonoma, and Santa Cruz are coming to NYC on Wednesday, November 8th for a one-of-a-kind wine tasting and dinner experience co-hosted by Bob Biale, the founder of Robert Biale Vineyards in Napa Valley, and Tom Deaso of Ridge Vineyards in Sonoma & Santa Cruz.
Bob and Tom will be sharing flights of their award-winning wines and discussing the history of California wine growing throughout Napa, Sonoma and the Santa Cruz mountains. The wines will be accompanied by a 4-course meal prepared by the Executive Chef at The Leroy House, Camille Rodriguez. See menu and courses below.
This event is 21+ and limited tickets are available. Guests will contacted for their food preferences (below) for each course after purchasing tickets.
Learn more about Robert Biale Vineyards here
Learn more about Ridge Vineyards here
Scallop Crudo gf orange, yuzu kosho, sesame
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Honeycrisp Apple Salad gf / v shaved fennel, celery, stilton vinaigrette
Warm Apple Crisp gf almonds, vanilla ice cream
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Chocolate Trifle cake, mousse, hazelnuts, whipped cream
Biale 2019 Petite Sirah Dessert Wine (375 Ml)
Ridge Dessert Zinfandel 2017
Bob Biale, co-host
Born and raised in Napa, Robert (Bob) Biale is the son and grandson of Napa Valley grape growers. Working the farm was an integral part of growing up, but he left the ranch after high school to explore other horizons. While studying engineering at San Diego State, Bob served in the Navy Reserves as a Search & Rescue Air Crewman.
In 1991, Bob and his partners and his father, Aldo Biale, formed Robert Biale Vineyards.
Today, Bob is the owner, President, and Manager of Vineyard Operations and Grower Relations. He is also a past president of Zinfandel Advocates and Producers
Tom started his career as Eastern Regional Manager with Ridge in 2016.
He comes from 16 years in the wine business, most recently running the New England territory for Accolade Wines.
His passion for wine was developed working in restaurants where he was responsible for two award-winning wine lists in Michigan.
He transitioned from restaurants into the wholesale side which lead him to working directly for wineries.
The Leroy House
The Leroy House is a uniquely American neighborhood restaurant and bar that resides on the ground floor of a beautiful townhome in New York City’s historic West Village.
The menu showcases the freshest seasonal ingredients through a variety of delectable pasta, meat, and seafood dishes accompanied by homemade desserts.
The Leroy House brings the best of today’s New American cuisine to the West Village where time-honored techniques, regional, sustainable and source-verified ingredients and warm hospitality come together to create a nostalgic dining experience.
The main dining room seats guests in an ambience of tranquility with handpainted, French wallpaper, leather banquette seats, and a window onto the restaurant’s private garden.
For Chef Camille Rodriguez, cooking runs in the family. Chef Camille first sharpened her skills in the kitchen while spending time with her family, watching Julia Child and learning the tricks of the trade from her grandfather, a pastry cook on cargo ships.
After graduating college, Chef Camille attended the Institute of Culinary Education in New York City where she focused primarily on French and Italian cuisine.
After graduating, she continued to hone her skills in New York City, getting her first job at Bobby Flay’s Mesa Grill where she was a line cook and then as sous chef at Jimmy Bradley’s The Harrison and later the Red Cat.
Chef Camille became Executive Chef at age 34 in NYC’s West Village.
Her menu focuses on seasonal dishes inspired by the regional cuisines in Italy, including antipasti, pasta, and pizzas.