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Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-Until

Reservations not required but recommended.

336-370-1266

November 8th 2018 Dueling Sommeliers Wine Tasting Dinner with Sara Guterbock and Whitney Griffith

Dueling Sommeliers Sara Guterbock and Whitney Griffith

Location: Undercurrent Restaurant

SOLD OUT!

We are excited to announce the 2018 Dueling Sommeliers Wine Dinner with Sara Guterbock and Whitney Griffith.

Dueling Sommeliers Wine Tasting Dinner with Sara Guterbock and Whitney Griffith

For those of you new to our annual event, this is a multi-course dinner with TWO wines paired with each of Chef Michael‘s courses. The wines will not be disclosed until the evening of Nov. 8th and as a competition, we ask that you interact with Sara and Whitney, ask questions, then judge which of their wines paired best with Chef Michael’s farm-to-table tasting menu. This event, that takes over the entire main dining room, is always a sellout! 

Both candidates will spend time (up to but no more than 5 minutes) discussing their pairing choices for each of Chef Michael’s courses. You will be the judge and vote on whose wine went better with each course.

2018 Dueling Sommeliers Wine Dinner with Sara Guterbock and Whitney Griffith
Thursday, November 8th
6:30 p.m.
$80 per person (excludes tax and gratuity)
We are accepting call in reservations only 336-370-1266

Let us know in person or on Instagram, Twitter and Facebook what wine you thought was the best of the entire evening. Don’t forget to tag all of your photos with #UndercurrentGSO hashtag!

Menu

First Course

Lemon Grass-Cardamom Cured Scottish Salmon, Shrimp and Scallop Ceviche, Passion Fruit Aioli, Coconut-Yuzu Crema, Hibiscus Salt

Second Course

Country Ham wrapped Poussin Rouge, Apricot-Butternut Ravioli, Roasted Apple-Pine Nut Pistou, White Balsamic Crema

Third Course

Cassoulet – Duck Confit, Spanish Chorizo, House Cured Bacon, Cranberry Beans, Smoked Marcona Almonds, Steeped Figs, Goat Lady Dairy Providence, Micro Fennel

Fourth Course

Peppercorn-Cocoa Nib Beef Pastrami, Kenny’s Farm House Cheese “Ted” Cave Aged Cheddar, Rogue Creamery “Cave Man Blue” Blackberry-Dried Cherry Compote, Bacon Brioche Toast

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