The fig tree VINTNER DINNER FEATURING
ROMBAUER VINEYARDS
Join Charlotte Wine & Food Week at Charlotte’s classic and longstanding fine dining establishment - The Fig Tree - for a multi-course dinner with one of California’s most classic wineries - Rombauer Vineyards! Founded in 1980 by Koerner and Joan Rombauer, Rombauer Vineyards has been producing acclaimed wines from Napa Valley, Sonoma County, the Sierra Foothills, and the Santa Lucia Highlands ever since. Their winery is known for its high-quality wines, exceptional vineyard sites, family-style hospitality, and commitment to sharing the Joy of Wine with the world.
EVENT DETAILS
Date: Thursday, April 18
Time: 6:30 PM Arrival | 6:45 PM Dinner
Location: The Fig Tree Restaurant | 1601 E 7th Street Charlotte, NC 28204
Special Guests: Charlie Lassor - Wine & Spirits Specialist - Rombauer Vineyards
Executive Chef Greg Zanitch - The Fig Tree Restaurant
Tickets: $250/plus tax
Gratuity is included in the ticket price and $50 of each ticket is tax-deductible.
Must be 21+
Hosted by Charlotte Wine + Food’s Vice Chairman of the Board, Bonnie Kelly.
PURCHASE TICKETS BELOW!
FEATURED WINES
2022 Rombauer Vineyards Sauvignon Blanc
2022 Rombauer Vineyards Chardonnay
2021 Rombauer Vineyards Merlot
2021 Rombauer Vineyards Cabernet Sauvignon
2021 Rombauer Vineyards Zinfandel
MENU
UPON ARRIVAL
2022 Rombauer Vineyards Sauvignon Blanc
FIRST COURSE
Lobster Thermidor over Tarragon-Spring Pea Purée with Hollandaise
2022 Rombauer Vineyards Chardonnay
SECOND COURSE
Duck Confit Ragu with Puff Pastry and Rosemary Sweet Potato Purée
2021 Rombauer Vineyards Merlot
THIRD COURSE
Veal Tenderloin with Cauliflower, Kale, and Oyster Mushrooms, Gorgonzola, and Porcini Cream Sauce
2021 Rombauer Vineyards Cabernet Sauvignon
FOURTH COURSE
Braised Lamb Cheeks with Mediterranean Mashed Potatoes, Heirloom Baby Carrots, and Red Wine Demi-glace
2021 Rombauer Vineyards Zinfandel
DESSERT
Chocolate Cake layered with Caramel Mousse, Mocha Ganache Buttercream, and Caramel Ice Cream
Dietary restrictions may be accommodated with advance notice. Please indicate any restrictions the event organizers should be aware of at time of your registration/ticket purchase. Alternatively, please email info@charlottewineandfood.org to notify us at minimum 5 days prior to the event.
CULINARY & BEVERAGE TALENT
CHARLIE LASSOR, WSET 3, CS, CSS, CSW | WINE & SPIRITS SPECIALIST - ROMBAUER VINEYARDS
Charlie Lassor is the Sr. Market Development Manager for Lux Wines in the Carolinas. Born in Bennington, Vermont, Charlie moved to South Carolina to attend the College of Charleston. After graduation, he pursued a career in Education and moved to Taiwan to teach English.
Upon returning and graduating from The Citadel, Charlie worked as both a local teacher and a server at a local Charleston fine dining restaurant, High Cotton. Giving up his teaching career to pursue his love of wine, he started working at Cypress, a restaurant with a world-class wine list.
His interest in wine and spirits would lead him to work for Republic National Distribution Company and spearhead their luxury division, The Estates Group, as a Fine Wine & Spirits Specialist. His next chapter brought him to the E. & J. Gallo Winery in August of 2020. He now manages sales and education for their Luxury Division, Lux Wines.
Outside of work, Charlie is a married father of two: Lula (12) and William (9), a music lover and world traveler.
GREG ZANITSCH | EXECUTIVE CHEF - THE FIG TREE
Some people are born into a profession. Others come to a career path later in life. Greg Zanitsch found his calling on the side of the road.
After graduating from the University of Cincinnati in December of 1990, the philosophy major saw a sign for the New England Culinary Institute while driving through Vermont. Having always had an interest in cooking and working in kitchens all through college he pulled over to take a tour. The rest is history.
Following graduation, Greg lived in Hawaii, Napa Valley, then Cincinnati, working in some of the most high volume, fine dining kitchens in the country. Two things that shaped his culinary style: the importance of high-quality ingredients and how to pair food with wine.
When it was time to get a kitchen of his own, he and Sara his wife whom he met while working as Sous Chef at Prima Vista searched for spots in Cincinnati, but nothing felt right. “My parents were living in Charlotte and called to say they’d seen a place we might like,” Greg says. “We got on a plane, flew down, walked in and fell in love with it.”
After a year of renovations to the historic Lucas House, The Fig Tree opened in 2005 with a wine list and menu of country European classics that have garnered awards from outlets including Charlotte Magazine and Wine Spectator.
PURCHASE TICKETS BELOW!
THANK YOU TO OUR PRESENTING SPONSOR!
