6-Course
Chef’s Wine Dinner
WEDNESDAY, JUNE 24, 6:00 PM
Quivira Vineyards Wine Dinner
Hosted by Winemaker Aaron Piotter
Six exceptional wines from Sonoma's Dry Creek Valley.
Six courses crafted to complement each pour.
Join us for a one-night-only wine dinner on the patio* hosted by Aaron Piotter of Quivira Vineyards in partnership with Bourget Imports. The inspiration for this special evening began with General Manager and Co-Owner Mike LaGuire’s recent visit to Quivira, where a memorable tour and tasting experience sparked the idea of bringing the winery, wines, and stories behind them to guests here at Mason Jar.
With more than 30 vintages of experience shaped by some of California’s most respected wineries, Aaron will guide guests through Quivira’s organically farmed Dry Creek Valley wines, known for their balance, expressive flavors, and thoughtful approach to winemaking, while Executive Chef Gerver Blanco presents a refined multi-course menu crafted to complement each pour.
Seating is very limited, and we encourage early reservations for this extraordinary evening.
*Weather permitting, or the dinner will be moved indoors to our Chef’s Table private dining space.
MUST BE 21+ TO ATTEND.
Winemaker Aaron Piotter
Quivira Vineyards in Sonoma County’s renowned Dry Creek Valley
A visit and tasting at Quivira Vineyards by General Manager and Co-Owner Mike LaGuire helped inspire this special dinner collaboration.
A Vineyard Rooted in the Land
At Quivira Vineyards, farming and winemaking go hand in hand. Located in Sonoma County’s Dry Creek Valley, the organically farmed estate is known for expressive Zinfandel, Sauvignon Blanc, and Rhône varietals that reflect both the character of the vineyard and Quivira’s deep commitment to sustainability.
Wine Creek runs directly through the 110-acre estate, supporting a thriving ecosystem that includes gardens, pollinator habitats, and restored salmon waterways. Every bottle is shaped by a philosophy centered on stewardship of the land, thoughtful farming, and wines with a true sense of place.
Meet Winemaker Aaron Piotter
With more than 30 vintages of experience spanning California and New Zealand wine regions, Aaron Piotter brings both technical precision and a thoughtful, vineyard-driven approach to Quivira’s winemaking program. A graduate of UC Davis with mentorship roots tracing back to renowned Bordeaux consultants Michel Rolland and Philippe Melka, Aaron has worked with respected wineries including Sebastiani, Quintessa, Ferrari-Carano, and ZD Wines.
Known for crafting wines that capture the individuality of each vineyard site, Aaron approaches winemaking with an emphasis on balance, structure, and authenticity—qualities that make Quivira’s wines especially compelling at the dinner table.
Though Aaron was raised in California, Minnesota has long been part of his story. His mother grew up in Blaine and attended the University of Minnesota, and Aaron spent childhood visits here with his grandparents making memories he still talks about today. He still has a Homer Hanky in his memorabilia box, and his grandparents’ Australian Shepherd was named Kirby.
As a California kid, his memories of Minnesota include the Humphrey Dome, shoveling snow, learning how hard ice feels after a skating fall, fireflies, playing in an actual basement, mosquitoes, and fishing for northern pike. His culinary upbringing here included his grandmother’s pot roast feasts, being introduced to White Castle sliders, and, as a teenager, deciding which side of the Matt’s versus 5-8 debate he fell on.
As Aaron says, “Can’t wait to get back there!” And we can’t wait to have him here.
SIX DINNER COURSES, artfully crafted to showcase Quivira Vineyards’ exceptional, world-class wines.
$195 / person
includes gratuity
Working alongside Aaron Piotter, the team at Quivira Vineyards, and Katie Janke of Bourget Imports has been a wonderful creative experience. Their organically farmed wines are expressive, balanced, and full of character, which gave us so much to build on in creating this menu. I can’t wait to share this special evening with our guests.
–Chef Gerver Blanco
