The abundance of the Napa Valley inspired this cooking experiment, wine exploration and conversation between friends – Brenae Royal, Director of Vineyard Operations at St. Supéry Estate Vineyards & Winery and Keem Hughley, Owner and Chef of restaurant Bronze in DC. The two will be guided by the multi-layered, fruit-driven characteristics of St. Supéry wines during the creation process of dishes that parallel them…marrying complimentary flavor profiles in real time. Guests will enjoy bites of these unique dishes with ingredients coming from in and around the vineyard while sipping perfectly paired wine.

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