First Course
– Tuna Crudo with Za’atar Aioli, Marcona Almond, Pear Mignonette, Pluots, and Fried Basil
Second Course
– Whipped Foie Gras with Black Pepper, Blackberry, and Black Truffle
Third Course
– Wagyu Beef with Roasted Squash, Creamed Kale, and Potato Pavé
Fourth Course
– Coffee Hazelnut Tart with Mascarpone
Wine Pairings:
– Hundred Acre ‘Wraith,’ Cabernet, Napa Valley, 2019
– Summer Dreams’ Stargazing,’ Pinot Noir, Sonoma Coast, 2022
– Summer Dreams ‘The Sun Also Rises,’ Chardonnay, Sonoma Coast, 2022
– Hundred Acre ‘Fortification’ Port of Cabernet, Napa Valley, 2008
Hundred Acre Wines, founded by Jayson Woodbridge in Napa Valley, is celebrated for its meticulous approach to winemaking and its bold, uncompromising philosophy. The estate, which spans 92 acres across 28 parcels, is known for producing some of Napa’s most sought-after Cabernet Sauvignons, characterized by exceptional elegance, rich fruit intensity, and complex flavors. With a focus on minimal intervention, each grape is hand-sorted and undergoes a careful fermentation process, followed by aging in 100% French oak barrels. This dedication to quality has made Hundred Acre’s wines so coveted that there’s often a five-year waiting list to acquire them.
FULL-FLAVORED ELIXIRS
“The wines are distinct & elaborately constructed, forming hypnotic and haunting.”
– Jonathan Cristaldi
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.
South-Central Regional Manager, Hundred Acre Wine Group
Andrew began his career in the wine industry in 2007, working for Chef Kent Rathbun at Jasper’s Restaurant and then at Bob’s Steak & Chophouse where he earned the Certified Sommelier certification from the Court of Master Sommeliers. After seven years of fine dining, Andrew moved to work for Republic National Distributing in Houston in early 2015, where he worked in multiple positions over eight years within the wine fine wine division, culminating in his elevation to Division Manager of the Estates Group in 2022. Most recently, Andrew was hired by Hundred Acre Wine Group in the Fall of 2023 to manage the South-Central region of the United States. He remains based in Houston and brings with him over seventeen years of fine wine experience, as well as a passion and knowledge for all aspects of the wine industry.
