Wines Greatest Stories Dinner - November 6th at Providence

a Los Angeles restaurant owned by Chef Michael Cimarusti, has been awarded three Michelin stars in the 2025 Michelin Guide California ceremony, making it one of the first two restaurants in Los Angeles to achieve this distinction.

The restaurant also retained its Michelin Green Star for the third consecutive year.

Valued over $4500 per personTaste over $12,000 (retail) / $25000 (restaurant value) in wine with Dinner at Providence.

Dinner will be $2199++* (tax and corkage fees included + plus service + fees) prior to October 1st.

*$2199 + $484 Service + $94 Fees = $2777 Total (fees can be waived with Zelle payment).

WELCOME / Amuse About Champagne "Salon" with Caviar ServiceSalon, Cuvée 'S' Blanc de Blancs Brut, Champagne, France, 2002 | Valued at $1,400

FIRST - About Didier Dagueneau:Louis-Benjamin - Didier Dagueneau, 'Blanc etc''Blanc Fume de Pouilly', Loire, France, 2020 | Valued at $175 retail

SECOND - About Raveneau:Domaine Francois Raveneau, 'Montée de Tonnerre' Chablis 1er Cru, Burgundy, France, 2020 | Valued at $576 retail

THIRD - About the 100 Point Eva Fricke Riesling:Eva Fricke, 'Lorcher Krone' Trocken Riesling, Rheingau, Germany, 2023 - 100 Pts | Valued at $150 retail

FOURTH - 1985 Monfortino by Giacomo Conterno:Giacomo Conterno Monfortino Barolo Riserva DOCG, Italy 1985 | Valued over $3,000 retail

FIFTH - JL Chave 1985:Jean-Louis Chave, Hermitage, 1985 | Valued over $1,000 retail

SIXTH - Two Legends Walk Into a Bar - 49 Latour and 68 Krug with A5 Wagyu:Chateau Latour Pauillac, France, 1949 | Valued over $5,000+ retailVS.Charles Krug, Cabernet Sauvignon, Napa Valley, 1968 | Valued at $800 retail

SEVENTH - Pre Dessert:TBA

EIGHTH - Dessert:TBA

* Menu will NOT be published in advance, this is a pairing by the team at Providence

**Additional bottles for dessert and additional champagne is added if event sells out.

***No cancellation is strictly enforced - seat is not held but we collect deposits until we can invoice.

Minimum 6 guests to proceed with invoicing - invoice due inside of 48 hours to hold position.

At his ever-growing seafood-focused culinary empire, Executive Chef & Restaurateur Michael Cimarusti, winner of the 2019 James Beard ‘Best Chef: West’ award, combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish. Cimarusti’s acclaimed first restaurant Providence, a bastion of Los Angeles fine dining for over a decade, has yielded numerous James Beard Award nominations, two highly-coveted Michelin stars, and a Michelin green star.Located in the heart of West Hollywood, Connie and Ted’s pays homage to Cimarusti’s grandparents and the simple, honest seafood cookery of New England.

“Seafood has inspired me in a personal way from the very start,” Cimarusti says. “It is my duty to staunchly support its conservation and best practices, and it’s my privilege to have the opportunity to showcase it on a nightly basis.”

The New Jersey native was first lured to L.A. by Wolfgang Puck to become chef de cuisine at the original Spago, followed by stints at New York City’s Osteria del Circo; the Michelin three-starred Arpège; and Le Cirque, where he cooked with legends such as Paul Bocuse, Roger Vergé, and Gérard Boyer. He then spent six years at downtown L.A.’s famed Water Grill, earning a national reputation for his fish mastery.

His path for a storied culinary career was spurred from experience in his youth: fishing with his grandfather and learning of his Italian heritage from his grandmother’s and great-grandmother’s cooking. His most influential professional experience came just after graduating with honors from the Culinary Institute of America in Hyde Park, NY, when he headed down the Hudson River to New York City to cook at An American Place with Chef Larry Forgione. Working garde manger, the young chef had access to the leading edge of the farm-to-table movement that would soon transform American cuisine. “Much of the reverence I have for ingredients came from my experience with Larry,” Cimarusti says.While working in Forgione’s kitchen, he also met his future wife and business partner, the talented pastry chef Cristina Echiverri.

Outside of his restaurants, Michael actively supports the Alex’s Lemonade Foundation and always finds time to go fishing with his two children and wife, Crisi.

For over a decade, Providence has elevated the standard of modern American seafood restaurants. We invite you to experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of LA’s legendary hosts, co-owner Donato Poto.

The accolades for Providence include “Top 50 Restaurants in the United States” by Gourmet magazine; “Best Seafood Restaurant” by Los Angeles magazine; the #1 ranking in “Jonathan Gold’s 101 Best Restaurants” in the Los Angeles Times; a James Beard Award, and two highly coveted Michelin stars.

ABOUT IAN BLACKBURN, WINE EDUCATOR - 25 YEARS OF INDUSTRY SERVICE

Ian discovered the wine industry at the ripe age of 21 while working for famous chefs such as Thomas Keller and then at 24 for Joachim Splichal in Los Angeles’ top dining rooms. The discovery of wine and his endless need for knowledge quickly engulfed Ian’s life, and his passion redirected his career from restaurants and hotels to vineyards and education. In 1995 LearnAboutWine.com was born, becoming the first website dedicated to wine education.With over 25-years of experience traveling the wine world, Ian is a published author (Wiley Publications, 2002), has 10 vintages of top level winemaking on his resume at Beekeeper Cellars, and is considered one of the region's best wine educators. Ian’s push to evolve and his ability to pivot has produced a strata of new concepts such as, ZoomIntoWine.com (virtual education), Merchantofwine.com (the family’s online wine store), and now the return of in-person gatherings with LearnAboutWine.com - using all the great gathering spots in LA as potential venues.merchantofwine.com | learnaboutwine.com | beekeepercellars.com

1. PHASE ONE - we get enough support to go forward. We take a non-refundable deposit - this is not the cost of the dinner approx. will hold your space. Should the dinner not hit the minimum - we will refund your purchase. Should the dinner continue, deposit is forfeited if you do not complete the registration.

2. PHASE TWO - we have reached enough reservations to go forward and have signed the agreement with the venue. Event is now rain or shine and our "no-cancellation" policy is enforced. We open 1 bottle per guest - maximum 15 guests/15 wines (minimum). We always aim to under promise and over deliver - and bring back of wines should we have an issue; but our policy is that corked wine can and does occur - see our policy - one bottle per paying guest, and price of dinner is not predicated on any one wine remain in place and are accepted at deposit.

3. For some events, we will offer companion tickets (please inquire - they maybe sold out at this time) (only available with a full price companion - you will share their wine)

4. Once we reach the minimum - we issue invoices that need to be paid inside of 48 hours. Deposit Price of the event includes tax but does not include service and 3.5% credit card fee.

-Seating is limited to 8 guests, we are in the small private room.

-Wine: We will have an alternative bottle should anything be deemed off but wine may change.

-Value of dinner is not based on the price of any one wine.

-8 wines (minimum) will be presented... more wines could also be introduced.

-Each guest will be presented over one decanted 750ml bottle of total volume of wine with the dinner.

-Tickets are transferrable - but no refunds or cancellations.

-Please make a deposit and then the invoice will be sent once dinner hits the minimum number of attendees.

-If we sell this out - we will try to do this again - but we apologize that we can not make more space available.

-Please join our mailing list to learn about future gatherings.

All tickets (including Deposits) are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wines do not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the event does not have to cancel should ticket sales not reach potential. Fewer bottles will equal larger pours, so you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is understandable and appreciated, but does not qualify for a refund. If you are not well, you may ask for the food to be made available for togo or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason. Cost of ticketing fees and credit card fees are lost at purchase.

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NOTICE REGARDING ALLERGIES, FOOD RESTRICTIONS + LIMITATIONS INCLUDING BEVERAGES BUT NOT LIMITED TO WINE

*Please carefully review any programs you may be interested involving food/refreshment/beverages.

* All tickets are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum. Fewer bottles / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.Unfortunately, refreshments and food & beverage substitutions are politely declined. We try our best to accommodate food limitations/restrictions, however, it is our policy is to inform you that we make no promises or guarantees of any particular food/ beverage accommodation, regardless of whether WineLA or our third-party venue is providing refreshments/ food and/or beverages.

We make no promises guarantees that if/ any refreshments/food and/or beverages are free of any allergens and/or health restricting products/elements.

We will not be held responsible/liable for/if any illness that may occur while consuming at his/her/their own free will and at his/her/their own discretion.

*Please be advised, outside food and beverage is not permitted at any of our events.

*Adult Participants must be 21 and over. Valid government issued ID required to attend this event. The entirety of the experience is important and vital for the enjoyment of all adult participants. Our private events are created for adults 21-years of age and older and unable to accommodate minors. Minors are not allowed into any of our events.

*ALL/ANY TICKET SALE IS FINAL. WE DO NOT OFFER REFUNDS/EXCHANGES/CREDITS/TRANSFERS BETWEEN OUR PROGRAMS.

Your ticket ownership is transferable: pass your ticket on to family/friends at your own discretion, and at no additional cost. Email us - [email protected]

PROPOSITION 65 WARNING: Drinking distilled spirits, beer, coolers, wine, and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.

Email us: [email protected]

LearnAboutWine.com Office | 10am-4pm PST Tuesday-Friday | 310-451-7600

Event Venue & Nearby Stays

Providence, 5955 Melrose Avenue, Los Angeles, United States