Sunday May 22nd @ 4pm
Andrew and Adam welcome us for our fourth visit. We'll gather for the reception on an oak shaded hill. After hearing the overview from the overview, the brothers will take us on a tour of the vines and gardens and tell us more about their “forever wild” approach to viticulture and winemaking. Our table will be set near the old hacienda between tall palms. Chef Ryan cooked alongside Thomas McNaughton of Flour + Water and Central Kitchen at a few previous OITF events. Now he is out in front. He is also out front with an appearance on the 2016 James Beard Awards long list.