Members and guests, please join us next Wednesday at 6:30 for a fun evening with BIG JOHN from Sheridan Vineyard in Yakima Valley, Washington. BIG JOHN, Sheridan and Blood & Sand have been proponents of each other since the restaurant opened seven years ago. The only thing bigger than BIG JOHN is BIG JOHN’s personality!

This is a great opportunity to try some of Washington state’s best wines, all estate grown. They’ll be available for retail purchase after dinner, so stock up for Thanksgiving and Christmas. Impress your friends and family this season with awesome wines and your knowledge of them, provided by BIG JOHN.

But wait; there’s more! As always, Chef and I have tasted all the wines and thoroughly discussed food pairings. This time we had the added palate of our new sous chef, Paul Heinz. BIG JOHN is also a chef, so we need to impress him. This will be our best wine dinner yet.

Here’s the lineup:

2016 “Mystique” Cabernet Sauvignon / Merlot / Cabernet Franc
fall squash gratin, gruyere, nutmeg, graham crumb

2016 “LaBelle Blonde” Chardonnay
warm hamachi crudo, coulis, lotus root chip

2015 “L’Orage” Cabernet Sauvignon / Cabernet Franc
grilled flank steak, caper tapenade, fennel

2014 “Singularity” Syrah
venison andouille, red bean risotto, shallot soubise

2016 Sheridan Estate Cabernet Sauvignon
valrhona dark chocolate tart, raspberry gelée, hazelnut tuille

This dinner is next week, so RSVP ASAP! $115 per guest. To reserve your seats, please email me: nick@bloodandsandstl.com

We gratefully appreciate your admiration for what we do, and we look forward to seeing you!

Nick Viehman, Wine Director
Brian Coltrain, Executive Chef
Paul Heinz, Sous Chef