CHEF MELISSA KELLY X Vionta

Vionta is generously floral, with melon, green apple and a touch of salinity. It is aged on the lees for short time to add body, which makes it an elegant match for eggy soufflé without overwhelming the sweet crab.

CHEF RICHIE FARINA of Chicago recently accepted the position of Executive Chef of Adorn Bar & Restaurant in the city’s famed Four Seasons Hotel. His experience during Bravo TV’s Top Chef and extensive work in Michelin-starred restaurants has helped shape his cooking style. “I make serious food without taking things too seriously,” he shares. Chef Richie creates fantastic dishes and an unforgettable dining experience to match.

Condes de Albarei is refreshing, with citrus flavors and a touch of minerality drawn from its proximity to the ocean. As they say: what grows together, goes together. The briny, ocean flavors of the mussels pair beautifully with this quintessential expression of Albariño.

CHEF DANO HEINZE of Charleston, South Carolina is a 2023 James Beard Award semifinalist. Previously, he worked as the Culinary Development & Operations Chef for the famed Joint Venture Restaurant Group before relocating to the lowcountry to open his new concept, Vern’s. The classic American spot has quickly gained attention from Condé Nast Traveler, Eater, Wine Spectator and Bon Appetit. Chef Dano has a talent for creating exciting, yet cozy, dishes with a mix of familiar and innovative modern American inspiration.

DANO

ABOUT THE PAIRING

True to its varietal character, Attis “Lias Finas” (fine lees) combines freshness and complexity thanks to aging on the lees and a short stay in oak foudres. A wine with a lot of personality to match with a creamy, rich sauce.

A former Top Chef winner, CHEF HOSEA ROSENBERG has made his home in Boulder, Colorado. He is the owner of Blackbelly, a European-style butcher shop and market that boasts its own farm. Chef Hosea has been recognized as “Best Chef - Denver” by the International Wine Festival, and has worked with the James Beard Foundation and United States Small Business Administration. He recently opened a new restaurant, Santo, and operates the nonprofit, Sophie’s Neighborhood.

SAUTÉED SHRIMP WITH CARAMELIZED

SPAGHETTI SQUASH, KALE, APRICOT & GARLIC LEMON SAUCE by CHEF

HOSEA ROSENBERG paired with PAZO DAS BRUXAS

ABOUT THE PAIRING

Once the home of explorer Ponce de Leon, Pazo das Bruxas winery produces wines with notes of sliced green apple, elegant minerality and bright acidity. This crisp Albariño is a great foil for the caramelized squash, and draws out the bright shrimp and fruit flavors of the sauce.

CHEF CULLEY FREESE of Kansas City, Missouri traveled coast to coast to find cooking inspiration. As the lead chef at JAX Fish House and Oyster Bar in Kansas City he brings a passion for sourcing responsible ingredients and thoughtful dishes inspired by the sea. Chef Culley loves cooking with Rías Baixas Albariño “because it’s so versatile. It’s fresh but has the perfect amount of acidity and salinity that enhances dishes and takes them to the next level.”

CULLY FREESE paired with PACO & LOLA

The wine is made from free run must of selected grapes from the Paco & Lola's best vineyards near the Atlantic Ocean. The citrus notes and salinity marry perfectly with the smoky flavor of the charred octopus.

CHEF JAE JUNG of New York City has appeared on Bravo TV’s Top Chef and has been featured in the country’s most prominent food and beverage magazines. From outlets like Eater, Bon Appetit Magazine, Food and Wine Magazine and the New York Times, Chef Jae has been taking the world by storm with her Korean-Creole style cuisine. Her latest restaurant, KJUN, was recently named one of the Best New Restaurants in New York by the New Yorker.