Farm to Table Family Dinner at TWWE on August 16th with Chef Mark Riggs. Menu: Grilled peach and heirloom tomato salad with whipped burrata, black pepper and shallot; Braised Pork Sugo Pasta with parmesan reggiano; Artisian Bread and Butter; Grilled Corn on the Cob; and for dessert: Minted macerated berries with vanilla whipped cream and burnt sugar. TWWE Wine Club Members: $65; non-members: $75. Price includes a glass of wine.
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