Designed for oenophiles of all levels, the five course dinner with wine pairings will feature regionally inspired foods prepared by Executive Chef Istvan Toth such as Butter Poached Lobster Tails, Confit Leeks, Caviar Mousse and Brandt Beef Eye of Ribeye, Petite Potato Fondant, Charred Caulilini, Truffle Au Jus. Sir Peter started Peter Michael Winery in 1983 with a singular vision: to make wine in the terroir-driven tradition of Burgundy and Bordeaux, under the California sun and in California soil. Today, they make fifteen wines in four varietal categories. All but one are estate-grown in their mountainside vineyards, and all are crafted by hand and in limited production. Peter Michael Winery is guided by the patience that good wine requires and love and respect for the land. These are the values that shape everything they do. This intimate journey will be hosted by Jeff Ehrlich, Manager, Direct to Consumer at Peter Michael Winery. Jeff has been with Peter Michael Winery since 2010 working his way from a tasting room host at Niebaum-Coppola to now overseeing various responsibilities including consumer relations, wine releases to name a few at one of the most prestigious wineries in the world. A biologist by training, Jeff obtained his Ph.D. in Environmental Medicine, employed in the Corporate world as a toxicologist for Amoco Oil Company concentrating on projects involving solar power, vitamin enhanced food products, and carbon fiber-based products ranging from materials in tennis rackets to the Stealth bomber. Still, it was his true passion for food and wine that resulted in a career change which ultimately brought him to find his ultimate calling.