Kirk Venge – Owner and Winemaker, Venge Vineyards<\/p>\n\n\n\n
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<\/figure>\n\n\n\nThe Venge family has farmed in Napa Valley for\nnearly half a century. It is a journey that began when Knud Venge emigrated\nfrom Denmark to the United States in the early 1900\u2019s. Knud’s son, Per Venge,\nfound his passion in the wine and spirits industry and started Vencom Imports,\nfocusing on the importation of Western European fine wines and spirits. It was\nPer’s son, Nils Venge, who left the family business in the 1960’s with a vision\nto study viticulture at UC Davis and establish the family name as an icon in\nthe winegrowing community.<\/p>\n\n\n\n
The family’s viticultural roots flourished in\n1976 with the purchase of a 17-acre vineyard in the Oakville District that was\nplanted to Cabernet Sauvignon and Merlot. This fortunate development cast the\nfamily among the winemaking pioneers of Napa Valley.<\/p>\n\n\n\n
Nils’ and Dianna Venge’s son, Kirk Venge,\ngravitated to winemaking at an early age. He proved to be as talented a\nwinemaker as his father, making wines in his own style, with a vision to build\non the family legacy. In 2008, Kirk achieved his lifelong dream and acquired\nfull ownership of Venge Vineyards. Today, Kirk continues the Napa Valley\nheritage, focusing on select vineyard sites that produce fruit worthy of\nbearing the Venge family name.<\/p>\n\n\n\n
Both traditional and progressive wine production\ntechniques are embraced, and they remain focused on a core belief: only fruit\ngrown from select vineyards that has been handled gently and naturally produces\nwine worthy of bottling under the Venge family name. We are very excited to\npair these wines alongside Chef Chris Sheehan\u2019s menu.<\/p>\n\n\n\n
January 30th<\/sup> 2019<\/p>\n\n\n\n 6:30 Seating<\/p>\n\n\n\n Course 1<\/p>\n\n\n\n Ora King Salmon\nCrudo<\/strong><\/p>\n\n\n\n Asparagus, Ossetra Caviar, Lemon Brown Butter\nCrumble<\/strong><\/p>\n\n\n\n Croix Estate, Chardonnay Narrow Gauge<\/em> (2016) Russian River Valley<\/p>\n\n\n\n Course 2<\/p>\n\n\n\n Pork Belly Terrine<\/strong><\/p>\n\n\n\n Sicilian Pistachio,\n<\/strong>Giardiniera<\/strong>, Violet Mustard<\/strong><\/p>\n\n\n\n Croix Estate, Pinot Noir Narrow Gauge<\/em> (2016) Russian River Valley<\/p>\n\n\n\n Course 3<\/p>\n\n\n\n Bone Marrow Potato\nGnocchi<\/strong><\/p>\n\n\n\n Shaved P\u00e9rigord\nTruffle, Chive Creme <\/strong><\/p>\n\n\n\n Venge Vineyards, Scout’s Honor\nProprietary Red (2016) Napa Valley<\/p>\n\n\n\n Course 4<\/p>\n\n\n\n Roasted Prime\nSirloin <\/strong><\/p>\n\n\n\n Black Garlic Confit, Charred Onion, Romanesco, Sauce Poivrade<\/strong> <\/p>\n\n\n\n Venge Vineyards, Cabernet Sauvignon Bone Ash Vineyard<\/em> (2016) Napa Valley<\/p>\n\n\n\n Cheese<\/p>\n\n\n\n T\u00eate\nde Moine AOP<\/strong><\/p>\n\n\n\n Venge Vineyards, Cabernet Sauvignon Silencieux<\/em> (2016) Napa Valley<\/p>\n\n\n\n $149 Per Person <\/p>\n\n\n\n (Not Including Tax or Gratuity)<\/p>\n\n\n\n Please Call Max Downtown for Reservations<\/p>\n\n\n\n P: 860.522.2530<\/a><\/p>\n\n\n\n