Butter & Wine Pairing Class: 4.24.26

Join us for a chef-inspired tasting exploring three wines alongside three housemade compound butters, each thoughtfully seasoned and designed to complement what’s in your glass. Think rich, savory, a little unexpected — and very, very good.
On the table:
– Sichuan chili crisp compound butter (warm, spicy, umami-driven)
– A bright, springy herbed butter (fresh, green, and aromatic)
– A Dirty Girl “dirty martini” butter (briny, citrusy, a little indulgent)

Each butter will be paired with a wine selected to highlight and balance its flavors — a mix of contrast and harmony, with a little education woven in along the way. We’ll have plenty of bread, crackers, and fresh breakfast radishes for dragging, dipping, and piling it on — plus flaky finishing salts and all the proper accoutrements to make this feel like the best kind of over-the-top snack board.

This is a seated, guided tasting led by a sommelier, with a focus on how fat, salt, and texture interact with wine — and why butter might just be the most underrated pairing partner out there.

Come hungry. Leave with opinions about butter.