Five-Course
Fraîche Wine Dinner

Wednesday, September 25, 2024 | 6:00 – 8:00 pm
NAPA Kitchen & Bar WESTERVILLE
$165 per guest | tax and gratuity included

Fraîche Wine was founded in 2018 with one goal: to be a family of wineries with a common thread of small production, site-specific, terroir-driven wines from California, Oregon, Washington, Italy & France.

The groundwork began in 2014 when Michael Kennedy (former Head Sommelier at Blue by Eric Ripert at the Ritz-Carlton Grand Cayman) and his wife Rachel started Component Wine Company. Component was founded to make 100% single variety, single vineyard wines. Taking what would typically be a component in a blend and allowing it to stand on its own.

Additional wineries in the Fraîche universe are SOM Wines, Gagnon-Kennedy Vineyards and La Caccia di San Giovanni – an organic estate in the heart of Tuscany.

Join us for this five-course exploration of Fraîche’s portfolio paired with our chef’s bright menu, hosted by Fraîche Brand Director Charles Miller.

First Course

Component Semillon
Georgia peach, jasmine, lime zest, minerality
Burrata Salad
Arugula, balsamic-marinated cherry tomatoes, grilled apricot, crispy prosciutto, pickled shallots, burrata, basil vinaigrette

Second Course

State of Mind Pinot Noir
Vibrant red and blue fruits, rosemary, hazelnut, juicy plum
Double-Stuffed Mushrooms
Portabella cap stuffed with garlic butter button mushrooms, bell peppers, ricotta, caramelized onions, fresh herbs, mozzarella and provolone

Third Course

Gagnon-Kennedy Zinfandel
Ripe blackberries, black cherry, plum, black pepper, vanilla
Butternut Squash Ravioli
Brown butter sage cream sauce, spinach, pancetta, toasted pine nuts, goat cheese, fried sage leaves

Fourth Course

Gagnon-Kennedy Napa Cuvée
Blackberry, oaky vanilla, cherry, chocolate
Pan Seared Scallops
Pea purée, grilled sweet corn succotash, micro greens, citrus vinaigrette

Fifth Course

State of Mind Riesling
Pineapple tarte, citrus peel, wet stone, fresh acidity
Lemon Crème Brûlée
Lemon-infused custard, vanilla bean, macerated blackberries, lemon zest