OCTOBER: Ridge Vineyards Wine Dinner

Join our culinary team as they welcome Ridge Vineyards from California to Rouser for a special one-of-a-kind wine dinner and the second event of the Rouser Wine Club.

Chef Emilio Cámara has crafted an exclusive five-course dinner celebrating the bounty of Utah’s local farms and producers. Each dish has been thoughtfully created to honor our region’s ingredients, telling a story of the land and the season.

To elevate this experience, our sommelier has collaborated closely with Ridge Winery, one of America’s most celebrated wine producers, to curate exceptional pairings that perfectly complement each course. Together, they have built a menu and wine journey designed to highlight both Utah’s culinary excellence and Ridge’s legacy of craftsmanship.

This vent will be hosted in our intimate dining space, creating a warm and unforgettable evening for friends, food lovers, and wine enthusiasts. Seating is limited to ensure an elevated, personal experience.

FIRST COURSE
KING CRAB & AUTMN MELON MOSAIC 
Melon || Asian Pear || Yuzu Kosho Crème Fraîche || Nasturtium Oil
Estate Chardonnay, Santa Cruz Mountains || ‘23

SECOND COURSE
ELK TARTARE TEMPURA SQUASH BLOSSOM 
Fermented Juniper || Black Garlic Aioli || Chokecherry || Pickled Mustard Seeds || Egg Yolk Snow || Rye Crisp
Lytton Estate Petite Sirah, Dry Creek Valley, Sonoma County || ‘21

THIRD COURSE
BUTTER-POACHED HALIBUT 
Smoked Sweet Potato Pavé || Carrot Purée || Charred Broccolini || Pickled Blueberry-Fennel Salad
Grenache Blanc, Paso Robles (Adelaida Vineyard) || ‘23

FOURTH COURSE
IBERICO PORK
Celery Root Purée || Celery Root Fondant || Charred Chicories || Port Jus
Santa Cruz Mountains Cabernet Sauvignon || ’23

FIFTH COURSE
CHARRED STONE FRUIT
Buttermilk Ice Cream || Pumpernickel Streusel || Plum Jam
East Bench Zinfandel, Dry Creek Valley || ‘23

Extremely Limited Seating