An afternoon talk about the past, present, and future of the farming industry with local purveyors, Campo Lindo Farms, Green Gate Family Farm, and more.
A dinner at The Restaurant at 1900 featuring items provided by our local purveyors, Campo Lindo Farms, Green Gate Family Farm, and more.
Meaning "I'll leave it up to you" in Japanese, Omakase offers a unique tasting menu that showcases the freshest seasonal ingredients, expertly crafted into a series of delicate, beautiful dishes. This special caviar-themed event will take place in Modern Culinary, our lovely demonstration space at 1900 Building.
Come experience two renowned California Estates, that are vibrant, coastal wines defined by the Pacific, in one special dinner. The Restaurant at 1900 is hosting Matt Dees, winemaker for both JONATA and The Hilt. These wines offer a diverse lineup from Sparkling, Chardonnay, and Bordeaux varietal-based wines.
As always, Chef Linda Duerr and her team will create a beautiful, multi-course meal for your enjoyment. Due to the nature of the special menu, we cannot accommodate specialized dietary restrictions; if you have dietary restrictions, please contact us before booking, thank you.
Arrival time for this event will begin at 5:30 and we will sit down to dinner promptly at 6:00pm.
Welcome
Hilt Estate Sparkling 2020 St. Rita Hills, California
Course 1
Jonata Flor Sauv Blanc 2021 Ballard Canyon, Santa Ynez Valley, California
Course 2
The Hilt Bentrock Vineyard Chardonnay 2021 Santa Barbara County, California
Course 3
Jonata Fenix 2019 Ballard Canyon, Santa Ynez Valley, California
Jonata El Desafio Cabernet Sauvignon 2021 Ballard Canyon, Santa Ynez Valley, California
Course 4
The Hilt Botrytis Chardonnay 2018 Santa Barbara County, California
$175 per person, plus tax and gratuity
There are some people who are educated toward certain positions in life and others who are born to assume them—and Matt Dees is what you’d call a natural winemaker.
Armed with a degree in Soil Science from the University of Vermont and Vintages at Staglin in Napa, California and Craggy Range in Hawkes Bay, New Zealand, Matt has an intrinsic feel for wine, from dirt to glass. curious, earthy and experimental by nature, Matt’s approach to winemaking is grounded in the vineyard (pun intentional) first and foremost: attuned to the vines, the weather, the soil, Matt seems almost to be a part of the vineyard itself.
Not being bound by the conventions of the enological world of academia (no degree in winemaking here) has allowed Matt to come to an untethered philosophy of wine. Where Jonata is concerned, this is an important point: Jonata is an unconventional place that requires an unconventional, open mind to bring it to life.
Lastly, Matt has another very concrete talent: a keen feel for the shapes and dimension of tannin. Listening to him discuss the tannin elements found in Jonata wines is like listening to Buckminster Fuller describe the geodesic dome (which he invented), or like listening to the daring polyphonic construction of Bach’s Brandenburg concertos. Dees is a winemaker who’s emotionally and intellectually connected to structure, texture and tannin and explores these elements deeply in his wines.
Matt is assisted in the winery by Drew Pickering.
To understand the wines made by The Hilt Estate, one might need to come visit the hard and harsh conditions under which they are born. The unobstructed, ocean facing east-west valley known as Sta. Rita Hills Valley is a complex AVA. One could divide it into four quadrants: northern-facing, southern-facing, close to the ocean, and further inland from the ocean. With such a frame, The Hilt’s favorite vineyards are in the northern-facing, closest to the ocean, windswept quadrant. These sites are the worst place for a grape grower, but the best ones for a winemaker.
Meaning "I'll leave it up to you" in Japanese, Omakase offers a unique tasting menu that showcases the freshest seasonal ingredients, expertly crafted into a series of delicate, beautiful dishes. This special caviar-themed event will take place in Modern Culinary, our lovely demonstration space at 1900 Building.
To launch the 1900 Building Literary Series, we gather three poets rooted in the Heartland, as well as Kansas City jazz greats, and mid-continental food and drink.
The 1900 Building launches our new Literary Series with a “bookluck” lunch themed “The Poetry of Place. This meal highlight the culinary expression of place. Chef Linda Duerr and Pastry Chef Rose Kenneally will create a menu focused on places they have lived.
You know Echolands Winery and co-owner Doug Frost, but do you know winemaker extraordinaire Brian Rudin?! Join Doug and 1900 as we host Brian, Echolands’ better looking and more charming General Manager. Sure, we’ll have Doug here but, trust us, having Brian alongside is the best!
“I like a lot of different kinds of drinks, but champagne is what I drink…I’ve tried other kinds of booze and nothing gives you that lift and that joyful, special feeling.” — Dita von Teese
We will have plenty of champagne, five courses of food, and all the hospitality you can handle. Join us for a festive night filled with fun, food, and bubbles.
Embark on a journey through the heart of Burgundy at our exclusive wine dinner, featuring world-class Pinot Noirs from the revered Échézeaux and Grands Échézeaux regions. This once-in-a-lifetime evening will immerse you in the artistry of the finest winemakers, commentary from our own Master Sommelier, Doug Frost, and paired with a five-course menu that promises an unforgettable experience.
Our goal with every Talking Food is to educate and the talks are always interesting, insightful, and entertaining. Our guest chef, Gabrielle will be joined with chef Linda, and moderator, Bonjwing Lee to talk about life in the kitchen and beyond. This is your perfect Saturday! Our friends and collaborators, Rainy Day Books will be on-hand selling copies of Gabrielle’s two books Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef and Prune, which features 250 recipes from her East Village restaurant.
Please join us for a beautiful night of food, wine, storytelling as we bring together two culinary forces, Guest Chef Gabrielle Hamilton and Chef Linda Duerr.
The Rare Wine Co is recognized as one of America’s premier wine merchants, in the dual roles of national importer and retailer. We represent more than thirty iconic producers exclusively for either California or the U.S. We also vigorously champion several dozen others whose wines and philosophy we deeply admire, and support our belief in them with an unparalleled library of wines dating back decades.
This “Taste the List” series is one of our absolute favorites. Our Beverage Boss, Doug Frost MSMW will pick a handful of summer wines to talk and taste through, and if the weather looks good, this event will be held on The Patio at 1900!
Join us May 16 for the ultimate spring celebration of Rieslings produced within the ancient vineyards of Germany, an environment that produces wines ranking among the best in the world.
There are only 25-seats total for this intimate and interactive event with Laurence Faber of Potchke Deli and and Emily Williams of Lesser Babka. This will take place in Modern Culinary, our cool new demonstration space located on the first floor of 1900 Building.
For our latest installment of this series, we are excited to welcome Laurence Faber, owner and chef of Potchke Deli, and Emily Williams, of Lesser Babkas. Laurence and Emily make comfort food - specifically Eastern European Jewish comfort food. Together with Chef Linda Duerr and her 1900 Team, this weekend will be one to not be missed! The ticket includes admission to the talk, followed by dinner.
For our latest installment of this series, we are excited to welcome Laurence Faber, owner and chef of Potchke Deli, and Emily Williams, of Lesser Babkas. Laurence and Emily make comfort food - specifically Eastern European Jewish comfort food. Together with Chef Linda Duerr and her 1900 Team, this weekend will be one to not be missed! The ticket includes admission to the talk, followed by dinner.
In celebration of the incoming year, we will be featuring a prix fixe, five-course dining experience.
Since its founding in 1979, North Berkeley has sourced authentic, expressive wines from France and Italy, destined for leading restaurants and wine shops as well as private cellars across the country.
ArtFare is a a collaboration of artists + chefs to Benefit the Kansas City Art Institute. This year’s honorary chef is our very own Linda Duerr.
The film Vitis Prohibita documents the incredible true story of “innocent” grape varieties that were deemed outlaws by the French government. Join us for a screening of this award-winning documentary, followed by a Q&A with filmmaker Stéphan Balay, and a tasting with 1900’s Doug Frost and Jerry Eisterhold of Vox Vineyards.
In 1962, Ridge made its first Monte Bello, and two years later its first zinfandel. Since that time, Ridge has championed single-vineyard winemaking, searching California for those rare and exceptional vineyards where climate, soil, and variety are ideally matched.
Join us on July 12th for The Ugly Dinner, a four course meal featuring perfectly imperfect produce, hosted by Kanbe’s Markets and The Restaurant at 1900.
This “Taste the List” series is one of our absolute favorites. Our Beverage Boss, Doug Frost MSMW will pick a handful of summer wines to talk and taste through, and if the weather looks good, this event will be held on The Patio at 1900!
Join us for a dive into the world of mezcal with an intimate at The Bar at 1900.
There are only 10 seats are available for the special event, which will include sips of 4 different styles of agave varietals, with classic sangrita service, and small bites from our kitchen.
An wonderful evening of great food and drink with Master Sommelier Sara Floyd of Luli Wines.
Celebrate Valentine’s Day at The Restaurant at 1900!
TALKING FOOD AT 1900 is a series at 1900 aimed to engage, challenge and educate on a variety of topics in the food world.
TALKING FOOD AT 1900 is a series at 1900 aimed to engage, challenge and educate on a variety of topics in the food world.
TALKING FOOD AT 1900 is a series at 1900 aimed to engage, challenge and educate on a variety of topics in the food world.
In celebration of the incoming year, we will be featuring a prix fixe, five-course dining experience.
