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Don't miss this opportunity to relish in the best that the wine and culinary worlds have to offer with our delectable winemaker dinner at Blackbird. Sip on delicious Merus wines, while mingling with winemaker Michael Beaulac, and enjoy an exquisite dinner from Executive Chef Travis Watson. The evening begins with a meet & greet reception on the patio, followed by a four course dinner in Blackbird. Each course is carefully curated by Chef Travis to perfectly pair with these superb wines.

About Michael

Foley Johnson Director of Winemaking, Michael Beaulac, a Vermont native, joined the Foley Family Wines team in 2021, bringing over 30 years of experience working with premier luxury wineries. Michael began his winemaking career when a chance opportunity presented itself while he was running a Portland, Maine jazz dinner club. There, Beaulac’s career pivoted when Tim Murphy of Murphy-Goode offered him a job one night, partly in jest. The opportunity was one that Beaulac was looking for, and he accepted his offer and moved to Sonoma County, California.

Beaulac spent an interim period at Laurier Winery in Sonoma’s Carneros region working as a cellar master with Merry Edwards from 1989 through 1991. This opportunity gave way to becoming assistant winemaker back at Murphy-Goode, where he spent four years developing new varietal programs for Pinot Noir and Zinfandel. In 1997, Michael Beaulac spent four years as winemaker for Markham Vineyards in St. Helena. Beaulac took his expertise to the next level, becoming Vice President of St. Supéry Vineyards in Rutherford in 2001, working closely with Michel Roland and Denis Dubourdieu. With years of experience and a deep understanding of the Napa Valley, Beaulac became General Manager and winemaker at Napa’s Pine Ridge Vineyards in 2009 where he oversaw the estate’s 160 acres. Beaulac credits his development as a winemaker to working with Michel Roland and Pine Ridge’s high standard for producing quality wines.

Michael’s winemaking philosophy starts in the vineyard. Truly knowing the land, soil, and climate allows him to showcase the exceptionally pure qualities of the diverse vineyard sites throughout Napa Valley. He says of his philosophy for winemaking, “Be proactive in the vineyards. Let the fruit find its balance. Do not force the wine to be anything it’s not. Let it express its typicity. Once in the winery the wine should be touched as little as possible, in a perfect vintage, we really shouldn’t have to do anything.”

6:00PM Reception
Blackbird Patio

6:30PM Paired Dinner
Blackbird


First Course:
Winter Truffle Risotto
foraged mushrooms, morbier, fresh truffles
 
Second Course: 
Seared Mary’s Duck Breast
black cocoa mole, white asparagus
 
Third Course:
Wagyu New York Steak
parsnip puree, foraged mushrooms, papas bravas


Due to the nature of this dinner, vegetarian and vegan diets are not able to be accommodated. We apologize for any inconvenience.
Photos
General Terms
All sales are final and non-refundable.
Refund Policy
All sales are final and non-refundable.
Age Restriction
All guests must be 21+ years.