Minus Tide Winemaker's Dinner at Greenwood Restaurant

Minus Tide Winemaker’s Dinner

An Unforgettable Food & Wine Experience

Join us for an exclusive five-course dinner featuring the acclaimed wines of Minus Tides, a Wine & Spirits 2023 Top 100 Winery.

Executive Chef Ryan Seal and Winemaker Brad Jonas will guide you through each course, perfectly paired with their award-winning selections. This intimate event offers a rare opportunity to experience the story and passion behind Minus Tides wines.

Reserve your seat today and share in an unforgettable food and wine experience.

Details:

When:

Saturday, July 13, 2024
6:00 PM – 9:00 PM

Where:

Greenwood Restaurant At Sacred Rock Inn

Cost:

$175.00 per person + 20% gratuity & sales tax.

About Chef Ryan Seal

Raised in California with summers spent in Maine and time living on Mexico’s Pacific coast, Chef Ryan’s culinary journey has been influenced by diverse culinary traditions. He honed his skills in classic French techniques at The Culinary Institute of America and worked at renowned restaurants, hotels, and wineries in California, including the esteemed Four Seasons and Auberge Resorts (Calistoga Ranch and Solage).

Notably, Chef Ryan worked for Chef Masaharu Morimoto in Napa, where he learned about Japanese ingredients, and fell in love with modern Italian cuisine while working at Michelin-starred SPQR in San Francisco. He also served as a Winery Chef for Joseph Phelps Vineyards and Round Pond Estate in Napa Valley, deepening his understanding of food and wine pairings.

About Minus Tide Wines

Founded by Kyle Jeffrey, Brad Jonas, and Miriam Jonas, Minus Tide is focused on making elegant, balanced wines that showcase the distinct, coastal, and rustic vineyards of Mendocino, California. Shrouded in towering old-growth redwood trees, the winegrowing region of Mendocino County is influenced by the fog and cool air that drift inland from the Pacific Ocean. We work with sustainable and organic vineyards, most of which are dry farmed, to respect the land now and for the coming generations. In the cellar, we use minimal intervention practices to make our wines. We currently produce Carignan Rosé, Chardonnay, Pinot Noir, Carignan, and Syrah. Our goal is to make wines we love to drink and that pair well with food, so they tend to be high in acid and low in alcohol.