All events
Saturday | March 17, 2018 | 7p
At Spoonbar

Spoonbar’s Swine & Wine Dinner

Saturday evening’s Swine & Wine dinner will begin with a welcome artisan cocktail from Spoonbar’s talented bar manager Alec Vlastnik. Spoonbar’s co-executive Chefs Casey and Patrick Van Voorhis with special guest chef Tu David Phu of Chefs Hawker Centre and contestant on Bravo’s Top Chef Season 15, will prepare a multi course menu of light and modern dishes highlighting the beauty and simplicity of seasonal produce and pork.

The menu will showcase two of Sonoma County’s boutique Pinot Noir Producers: Flowers Vineyards & Winery and LIOCO. Join us for this casual chic dinner in h2hotel’s Green Room. After dinner, guests are invited to continue the party at Hotel Healdsburg for after-dinner drinks and sweets.

Seating at the Swine & Wine dinner is limited to Pigs & Pinot h2hotel Package guests.


Chefs

Casey Van Voorhis

Co-Executive Chef, Spoonbar

Patrick Van Voorhis

Co-Executive Chef, Spoonbar

Tu David Phu

Chef/Founder Chefs Hawker Centre

Guest Wineries

Matt & Sara Licklider

Proprietors, LIOCO

Chantal Forthun

Winemaker, Flowers Vineyards & Winery

Pigs & Pinot Late Night

A post-gala celebration with after-dinner drinks and dessert in the Hotel Healdsburg lobby. All Pigs & Pinot celebrants are welcome to attend.


Seminar tickets are ONLY included in Hotel Healdsburg Lodging Packages and selections are subject to availability. Full package pricing is charged at the time of booking. There is an eight-week cancellation policy for full refund. Packages cancelled after Friday, January 26, 2018 at 3pm PST are non-refundable. The room portion of the package may be applied to a future stay, ticket fees will not be credited. Please contact Hotel Healdsburg at 707 922 5249 for cancellations.

Spoonbar

Spoonbar’s market-driven menu might best be described as contemporary American fare that’s creatively crafted, yet unassumingly approachable. Humble seasonal ingredients like carrots, shelling beans and roast chicken get star treatment by our Chefs Casey and Patrick Van Voorhis with creative additions like brown butter egg yolk and grilled lemon, and luxe leanings like black truffle and porcini mushrooms. The modern presentation of each dish – on custom plates made by local potter Jered Nelson – is as artful as the restaurant’s airy interior. And with a critically acclaimed cocktail program led by rising star bar manager Alec Vlastnik, the atmosphere is as fresh and vibrant as the food. From plate to place, everything about Spoonbar is a rich alchemy of art and craft.

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