About this Event
Dive into a unique tasting experience where exquisite wines meet innovative dishes, inspired by the fresh flavors of Northern California. Hosted at the historic Shulgin Farm, the Shulgin Foundation will be hosting property tours before the dining begins, so plan to arrive on the early side to enjoy learning about the history of the Shulgins, walk the property, and peer into the Lab.
This will be an intimate meal in the historic Barn. Each course will be served family-style with ample servings and gorgeous preparations, and paired with incredible wines and narratives about both food and drink by winemaker Hardy Wallace and Chef Balla. Full menu details to be released soon!
Every ticket supports the Shulgin Foundation's mission to conserve the Farm and continue bringing the Shulgin legacy to life for future generations. Come ready to enjoy, explore, and celebrate an amazing night of food and wine!
The Winemaker:
Hardy Wallace is the co-founder and winemaker of Extradimensional Wine Co. Yeah!, the small Sonoma winery he runs with his wife Kate. For nearly two decades he has been one of California's most adventurous and influential voices in wine, helping pioneer the state's avant-garde wine movement and inspiring a new generation of winemakers along the way. Before Extradimensional, Hardy built a cult following as co-founder of Dirty and Rowdy Family Winery, championing Mourvèdre and other lesser-known varieties that stand with the world's greatest wines. Extradimensional, meaning "from beyond the known universe," reflects Hardy and Kate's belief that wine, like the most transformative discoveries, should expand what's possible in a glass and around a table. When GQ published its "20 New Rules of Drinking Wine," they added a bonus rule: "Buy anything this man makes. He's vine whisperer Hardy Wallace."
The Chef:
Nick Balla grew up in rural Michigan. His family cooked with plenty of spice, abundance and the flavors of preservation. As a child his father lived in New York City which led to many culinary adventures and developed a love of discovering new flavors and cultures. Nick spent time living in Hungary in high school, visiting markets after school and tasting the incredible homemade cooking of his friends and neighbors. Later, in culinary school at the CIA in Hyde Park he developed a love for Japanese cuisine, leading to his first executive chef jobs opening O Izakaya Lounge and Nombe restaurants in San Francisco. He later explored his Central European roots as the chef of Bar Tartine in San Francisco where he developed a culinary program that focused on preservation and wrote a James Beard and IACP award winning cookbook on the subject. In 2018 he moved to Big Sur to open Coast Gallery and Cafe as the executive chef and project director.
Event Venue & Nearby Stays
1483 Shulgin Rd, 1483 Shulgin Road, Lafayette, United States
USD 268.61 to USD 1602.45
