Caviar & Terroir: November 12, 5:30 PM

Caviar, regional cooking, and Virginia wine

This is a collaborative dinner built around caviar and regional cooking. The program is also described as a multi-course tasting dinner pairing Lowcountry and Mid-Atlantic cuisine with Regiis Ova caviar and Virginia wines from the Monticello AVA. Those details make the format more specific than a general restaurant dinner: the food theme, regional frame, caviar producer, and wine region are all part of the named program.

The wine component names three Monticello AVA producers: Pippin Hill Farm & Vineyards, Barboursville Vineyards, and King Family Vineyards. Pippin Hill is also connected to featured participant Victoria Cosner, who is listed as Executive Chef at Pippin Hill Farm & Vineyards. The dinner’s wine references are therefore tied both to the Monticello AVA and to one of the featured participants.

Participants and restaurant setting

The featured participants are Vinson Petrillo and Victoria Cosner. Petrillo is listed as Executive Chef at The Restaurant at Zero George, while Cosner is listed as Executive Chef at Pippin Hill Farm & Vineyards. The event takes place at The Restaurant at Zero George, a restaurant in Charleston, with the venue address listed as 0 George St.

The dinner is part of the Night Out With F&W programming during the Food & Wine Classic in Charleston. The event information also notes that a separate restaurant reservation is required. That reservation note sits alongside the dinner description, so it is a planning detail rather than a menu detail.

Price details

The listed price is $195 per person in USD. Tax, gratuity, and beverage are excluded, and the wine pairing is optional at $75. Because beverage is excluded from the listed dinner price and the pairing is separately priced, the base price and the wine-pairing price should be read as separate amounts.