Please join Chef Lauren Mahlke and the proprietor of Occasio Winery, John Kinney, as Chef Mahlke prepares a southern-inspired and seasonally inspired five-course food and wine dinner in the intimate setting of We Olive Walnut Creek. There are two menu options, Vegan or Meat and Fish. And yes, Occasio Wines are vegan by birth, as no animal products are used in their production.


Roasted “Fried” Green Tomatoes topped with Chive and Lemon Aioli served with a 
Red Cabbage Peach Balsamic Slaw

2016 Founder’s Collection Sauvignon Blanc

Corn and Tomato Succotash with Jalapeno Corn Bread and Pickled Melon Relish

2016 Founder’s Collection Malvasia Bianca (limited production)

Cherry and Balsamic Pulled BBQ Seitan with Rosemary Biscuit with 
Arugula Balsamic Salad (Vegan Option)


Cherry and Balsamic Pulled BBQ Pork with Rosemary Biscuit with
Arugula Balsamic Salad (Meat and Fish Option)

1014 Founder’s Collection Zinfandel

Smokey Fennel and Tomato Jambalaya (Vegan Option)


Smokey Shrimp, Fennel and Tomato Jambalaya (Meat and Fish Option)
2012 Heritage Collection Malbec (limited production)

Stone Fruit Cobbler with Whipped Coconut Cream

2016 Founder’s Collection Malvasia Bianca (limited production)

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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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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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Lunch and Learning – Cooking with Vermouth

Vermouth - a spice rack in a bottle! Guest chef Lauren Mahlke creates a multi-course dinner using vermouth for this month's Lunch and Learning.

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