We are excited about vermouth. Not only is it an excellent apéritif and cocktail mixer, but it is a wonderful cooking ingredient. In the 1960s, vermouth producer John Tribuno called it, a ‘liquid seasoning shelf.’ I call it a ‘spice rack in a bottle.’

In publishing a recipe for a simple vinaigrette, we have only explored the tip of the iceberg when it comes to vermouth’s culinary value. But this is about to change, as we invite guest chef Lauren Mahlke to create a multi-course lunch using vermouth for this month’s Lunch and Learning.

Full menu and pricing will be posted soon.


Other Upcoming Events

Lunch and Learning with Chef Posada

SOLD OUT Chef Posada takes us step by step through recipes he has created to pair with our new wines, as he demonstrates their preparation in our first Lunch and Learning Program.

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Winemaker’s Dinner at We Olive Walnut Creek

Chef Lauren Mahlke and the proprietor of Occasio Winery, John Kinney, team up for a seasonal five-course food and wine dinner in the intimate setting of We Olive Walnut Creek.

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Annual Harvest Wine Celebration

The 36th Annual Harvest Wine Celebration takes place at Las Positas College - the top of Campus Hill Drive.

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