• NINE-TEN Restaurant Main Dining Room Interior - La Jolla, California

    An Evening of Food & Wine


    Heitz Cellars



An Evening of Food & Wine

You’re invited to join Jaimee Anderson, Heitz Cellars Western Regional Sales Manager and Advanced Level Sommelier, for an evening of food, wine and fun.  Chef Jason Knibb will prepare a special 4-course menu to be paired with a remarkable Heitz Cellar wine with each course.   Family owned since its founding in 1961, Heitz Cellar’s legacy runs as deep as the roots throughout the Napa Valley; a winery legend that has helped shape the history of Napa Valley winemaking. In the late 1950’s, pioneering vintner Joe Heitz ushered in Napa’s modern era with his iconic, globally celebrated wines, including Napa Valley’s first vineyard-designated Cabernet Sauvignon, the renowned Heitz Cellar Martha’s Vineyard. Fifty-eight years of the Heitz family’s dedication to viticulture, stewardship, and classic winemaking, maintained the winery’s notoriety as a benchmark amongst its peers in California and Europe.  In April, 2018, Heitz Cellar entered an exciting new chapter as this rich legacy was passed into the hands of the Lawrence family, whose deep roots in agriculture and commitment to the same core values of fine winemaking made it a perfect match. The wines are made with an unwavering commitment to quality from organically farmed, 100% Napa Valley fruit, and a commitment to the sustainability of Napa Valley.

NINE-TEN Executive Chef, Jason Knibb, will prepare a special 4-course menu to be paired with a remarkable Heitz Cellar wine with each course.  Seating is limited.

Tuesday, March 10th, 2020
Reception:  6 p.m.  /  Dinner:  6:30 p.m.
$185 per person (plus tax & gratuities)

Reservations Required:  858.964.5400

Heitz Cellars Logo

Heitz Cellars Wine

MENU

RECEPTION
Burrata toast with preserved kumquats, basil flowers
Oysters with citrus froth
2015 Etre Chardonnay

FIRST COURSE
KoKoDa with hiramasa, lime, coconut, fresno chili, radish, shiso, red onion
2013 Hyde Vineyard, Chardonnay

SECOND COURSE
Rabbit roulade with morel mushrooms, peas, hibiscus, rabbit jus
2013 Fighting Brothers, Pinot Noir

THIRD COURSE
Coffee-glazed short rib with baby carrots, tarragon, cauliflower puree
2007 “Grange” Syrah

DESSERT
Whipped ricotta & huckleberries, huckleberries glazed in Zinfandel, fennel pollen, oatmeal crumb
2013 Fighting Brothers Zinfandel

Prices do not include tax & gratuity. Regular dinner menu will not be served. Passport Unlimited program and other discount programs are not available.  Space is limited and reservations are required.
Reservations: 858.964.5400