San Francisco, California
London, United Kingdom
PRIVATE International Food & Wine Festival 2013
We are bringing the Private International Food & Wine Festival back to Oxnard for an intimate, one day engagement August 22nd at Herzog Wine Cellars. The event will feature more than 200 different wines gathered from nearly every wine producing region of the world. In addition to an amazing lineup of wines from France, Spain, Italy, Portugal, Australia, Israel, Argentina and beyond - a wide array of gourmet delicacies will be prepared and served by the chefs of Tierra Sur throughout the entire three hour event! This is an exclusive opportunity to choose from literally hundreds of wines, while enjoying exquisite cuisine from one of Southern California's highest rated restaurants.
Tickets are limited, as we would like this event to focus on enjoying incredible wines from across the globe together with our close fans. Only the first 200 ticket buyers will be allowed into the event, and Herzog Wine Cellars will be closed to the public for the evening. This event will have all of the rare selections and unbelievable flavor that our Los Angeles event has, only in a completely private setting.
Attendees must be 21+. This is a Kosher event. For any questions regarding our wine club, please contact Kim Roberts (email@example.com or call 805-983-1560).
When & Where
Tierra Sur at Herzog Wine Cellars
Situated inside Herzog Wine Cellars, Tierra Sur continues to receive national recognition as one of the finest restaurants in Southern California. Head Chef Gabriel Garcia and his team bring bold and exciting ideas to life–while using only seasonal ingredients, sourced fresh from local farmers. Year over year, Tierra Sur has received the highest ZAGAT ratings in Ventura County, and the highest ratings in a 40 mile radius! Modern and inspired New American fare, and the ambiance of dining inside of the area’s largest winery delight guests of this truly one of a kind, farm to table concept.
“For me, cooking is an expression of the relationship that I have with the growers, with my team and with the people who enjoy our food. I want to honor all of the hard work that it takes to grow and produce these ingredients; I want to reflect that care and dedication in the effort that my team and I put into each dish. Our guests have chosen to make special memories in our restaurant and in each bite – we want to capture the honor that it brings us. It is a hand-to-hand relationship, from the farmers, to our restaurant, to our guests. It puts an emotion into the food – a passion that our guests can taste.” - Head Chef, Gabriel Garcia