The third in our series of Food and Wine Pairings, our very own sommelier, Adam Chumas, and Chef in Residence, Andrew Oldham, will help you to elevate your experience of this classic pairing.

Chef Andrew will show us how to pan roast local trout in brown butter with potatoes and a local seasonal side while Adam will take us through wine pairings of a classic white burgundy, and northwest chardonnay, and as always, some unexpected that’s sure to delight your tastebuds. Join us!