Embark on a captivating culinary journey as we transport you to the enchanting flavors of India on March 23, 2024, from 5:30 PM to 8 PM.
Join us for a captivating evening, starting with appetizers and drinks at 5:30 PM, followed by the main event beginning promptly at 6 PM. Elevate your dining experience by adorning your table with personally selected silverware and plates, creating a communal atmosphere in celebration of the destination that adds a touch of home to this exceptional affair. Engage in delightful conversations with owner Corinne Martinez and our talented chefs, who will lead you through a culinary journey, pairing our award-winning wines with authentic Indian delights.
ON THE MENU:
Appetizer L'Apéro les Trois Tinto Verano Black Mission Fig Apéritif Cocktail Vegetable Chop - A vegan rendition of northeast Indian cuisine, ft. carrots, peas, beets, and potatoes with seasoned raisins and peanuts. Served with cucumber salad, tamarind, and mint chutney
Main Course 2022 Albariño, 2019 Zinfandel Lamb Curry - Tender lamb chunks simmered in aromatic spices Sides Aloo Posto: Potatoes and green beans cooked in a delicate white poppyseed sauce Cholar Dal: Dried split chickpeas combined with grated coconut Sabhu Papur: Crispy and vibrant tapioca chips Cumin Rice: Fragrant basmati rice cooked with roasted cumin seeds
Dessert Kheer Kamala - An eggless custard infused with vermicelli noodles, orange essence, and saffron
Ticket price is $115, inclusive of taxes and gratuity. Club Members enjoy an additional special discount—simply sign in using the email address connected to your BGV club member account. While all sales are final and non-refundable, the option to transfer tickets to another person is available.
For inquiries or to reserve your seat for this unforgettable Indian dining experience, contact us at (530)795-3201 or email events@berryessagap.com.
Join us as we open our doors to a world of indulgence, where the vibrant flavors of India unite with our renowned wines to create an evening of unforgettable dining.