An Evening with Caymus: A Five-Course Wine Dinner in The Blue Room

September 17th at 7:30pm in The Blue Room

On Wednesday, September 17th at 7:30pm, The Blue Room will host an elegant five-course wine dinner showcasing the artistry of our culinary team alongside the celebrated portfolio of Caymus Vineyards. The evening begins with Emmolo Sparkling paired with a creative hot and cold oyster preparation, followed by dishes such as Snapper Crudo with Mer Soleil Chardonnay and Duck Ragu Garganelle with Caymus Grand Durif Petit Syrah. The menu culminates in a showstopping Wagyu pairing with Caymus Napa Valley Cabernet Sauvignon, one of the most iconic wines produced in Napa Valley.

What makes this dinner truly remarkable is the chance to experience the Wagner family’s legendary wines, renowned for their richness, depth, and velvety character. Since founding Caymus Vineyards in 1972, the Wagner family has cultivated a reputation for excellence, sourcing fruit from Napa Valley’s most prestigious vineyards and perfecting a style that emphasizes ripeness and complexity. These wines are rarely enjoyed together in one evening, making this a singular opportunity to savor the craft, history, and dedication behind some of California’s most celebrated wines.

Reserve a Table

 

Menu

Amuse: 
Hot and Cold Oyster
Oyster Chowder with Bacon Bread Crumbs and Chive Oil and Pomegranate & Ginger Granita 

Wine Pairing: Emmolo Sparkling 

First Course:
Snapper Crudo
Avocado, Grapefruit, and Cilantro

Wine Pairing: Mer Soleil Chardonnay 

Second Course:
Beet Carpaccio
Gorgonzola Dolce, Spiced Pecans, Preserved Lemon

Wine Pairing: Caymus-Suisun Grenache

Third Course:
Garganelle
Duck Ragu, Confit Fennel, Taleggio Cheese, and Pimentón Bread Crumbs

 Wine Pairing: Caymus Grand Durif Petit Syrah

Fourth Course: 
Grilled Wagyu 
Celery Root, Green Apple, Black Truffle 

Wine Pairing: Caymus Napa Valley Cabernet Sauvignon

Mignardises 

Caymus Vineyards

Founded in Napa Valley in 1972, Caymus Vineyards has become synonymous with world-class Cabernet Sauvignon. The Wagner family’s meticulous approach, careful vineyard management, low yields, and precision winemaking, results in wines known for their deep color, lush fruit, and velvety tannins.

Caymus is best recognized for two bottlings: their signature Napa Valley Cabernet Sauvignon, celebrated for its approachability and richness, and the coveted Special Selection, the only wine ever named Wine Spectator’s “Wine of the Year” twice. Consistently bold yet elegant, Caymus wines exemplify the power and beauty of Napa Valley Cabernet.

Executive Chef Preston Paine

Preston Paine is a Dallas, Texas, native and the Executive Chef at Emilia’s. Preston most recently competed in Food Network’s newest cooking competition, Ciao House, where he made it to the finals.

Starting at a young age, after spending time in the kitchen with a close family friend, Preston knew he wanted to create exquisite cuisine for people to enjoy. After graduating from Tulane University in New Orleans, where he studied business development with a focus on restaurant design, Preston returned to Dallas where began developing menus and design concepts for restaurants. He also had the opportunity to spend a year working as an onboard chef and traveling extensively along the Coast of Italy, which enabled him to develop his craft creating authentic Italian cuisine.

Prior to beginning his role at Emilia’s, he was the Executive Chef for Exxir Hospitality, working at Paradiso, Tejas, Mermaid, Botanist, and Casablanca, all found in the Bishop Arts District of Dallas. Preston is also the co-founder of Shug’s Bagels, one of Dallas’ best bagel shops. He has also served as the Culinary Director at Apheleia Restaurant Group, Chef De Cuisine at Catbird Restaurant, and was Chef de Partie at Eleven Madison Park, which retained its 3-Michelin Star status during his time with the restaurant.

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