Guest Chef Wine Dinner featuring Raj Parr and Phelan Farm Wines at Avenue!

About this event

Join us at Avenue on Friday, November 13, for an evening of fine wine, chef-inspired cuisine and lively discussion. The evening begins with a reception and Q&A session on regenerative farming and biodynamic wine practices, followed by a five-course dinner paired with TEN of Raj Parr’s Phelan Farms wines. The reception starts at 6:30 pm with dinner following the Q&A. The cost is 195++/person. The range of culinary and wine talent behind the evening include: Raj Parr, James Beard Nominated, Author of Atlas of Taste, Owner – Phelan Farm Chef Tanner Marino , Avenue Chef Jon Buck , Soby’s Chef Adam Cooke , Top Soil Chef Tarciani Harger , Soby’s MENU: Canapes Chef Tanner Marino Phelan Farm Pet Nat 2022 1st Chef Jon Buck Surf and Turf Tartare Yon Farm Beef, Yellowfin Tuna, Lions’ Mane Mushroom, Lemongrass, Kaffir Lime Autrement Blanc 2025 2nd *Chef Tanner Marino * BioWay Farm Brassicas Caramelized Fall Vegetables, Cultured Butter, Kohlrabi, Toasted Hazelnut Chardonnay 2023 and Savagnin & Chardonnay 2021 3rd Chef Adam Cooke Blue Ridge Rabbit Meat Co. Leg Farcie Cornmeal Crusted Sage, Leek and Lavender Farce, Cranberry Peppercorn Jus Autrement Rouge 2024 & 2025 4th Chef Adam Cooke Petit Paris Brest Boxcar Creamery “Rockets Robiola” Mousse, Apple, Butternut, Ginger, Apricot and Black Currant Chutney, Hibiscus Steeped Cider, Lemon Thyme Pinot Noir 2023 & 2024 5th Chef Tarciani Harger Dark Chocolate, Passion Fruit, Gold Pine Nuts Bassi Syrah 2021 & 2023 More on Raj Parr: Rajat Parr has lived his life intertwined with the vine. The knowledge and inspiration gleaned from his legendary career as a top sommelier, award-winning author and celebrated winemaker has led him to the challenge of a lifetime as a wine farmer on the California Coast. Widely recognized as one of the country’s greatest sommeliers, he built his reputation as a wine director with an extraordinary palate, a rare gift for blind tasting, and an obsessive drive to explore new wines, winemakers, and regions. As Wine Director for chef Michael Mina’s restaurants for nearly two decades—and as co-founder of the acclaimed RN74 wine bar in San Francisco—Parr helped reshape the role of the sommelier as a public figure and educator, introducing broader audiences to the ever-evolving world of wine. A three-time James Beard Award winner and a featured voice in the SOMM documentary series, he is also the co-author of two essential books—Secrets of the Sommeliers and The Sommelier’s Atlas of Taste—now regarded as touchstones for wine professionals and passionate amateurs alike. In the second act of his career, Parr turned his attention from the cellar to the vineyard, becoming a driving force behind a new generation of California wine. I hope to see you there!

From Brunch, Lunch & Supper Club