Water Into Wine – Top Chefs 2026
$150.00
Water Into Wine
Date: April 6nd, 2026
Time: 6:30PM – 9:30 PM
Location: 607 N Campbell Station Rd, Knoxville, TN 37934
In stock
Amuse Bouche:
Pistachio-Crusted Quail Leg
Roasted quail leg with a buttery pistachio crust
1st Course (Appetizer):
Escargot aux Noix
Escargot with fresh sorrel, Swiss chard, spinach, bacon, and walnuts
Paired with our spin on a classic French 75
2nd Course (Main):
Roasted Veal Short Ribs
Parsnip purée, roasted leeks, shiitake mushrooms, and black garlic
Wine Pairing: The Hess Collection, Maverick Ranch (Napa, California)
Dessert:
Blueberry & Lavender-Filled Profiteroles
Choux pastry with blueberry lavender ice cream and lavender-infused honey
Wine Pairing: Moët & Chandon Brut Impérial (Champagne, France)
