"For the first Between the Vines dinner, chef Tessier and his team will cook in the open air, over fire. The menu reflects Press's more refined regular offering, but nudges toward an informal edge, inspired by the al-fresco setting. Served family-style at a long table slotted between the regimented rows of vines, dishes will include jars of trout rillette, scorched octopus with eggplant, charcoal-roasted potatoes and hunks of grilled tomahawk steaks, alongside smoked mushrooms."
"This September, however, head chef Philip Tessier invites guests not into the convivial dining room, but out into the Oakville vineyards for its inaugural Between the Vines dinner. Hosted on September 20, the occasion will honor the wines of the Rudd Estate, which was founded in 1996 by the late Leslie Rudd - the same hospitality mogul that opened Press restaurant."
The Between the Vines dinner on September 20 will take place in the Oakville Rudd Estate vineyards and gardens, celebrating Rudd Estate wines. Samantha Rudd will guide guests through the by-appointment-only estate, known for Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. Chef Philip Tessier and his team will cook outdoors over fire and serve a family-style menu between the vineyard rows, featuring trout rillette, scorched octopus, charcoal-roasted potatoes, grilled tomahawk steaks and smoked mushrooms. Dessert by Under-Study will be served lakeside, and Samantha will pair Tessier's dishes with rare vintages and large-format bottles. A limited release of extra tickets and VIP packages for two includes transportation in partnership with BMW.
Read at Elite Traveler
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