Abacus Hosts Sojourn Cellars October 20th


Mark your calendar for October 20, 2016 at 6:30pm because Abacus has something special up its sleeve. On this date, Abacus is partnering with California’s Sojourn Cellars for a wine dinner that’s not to be missed. Executive Chef Chris Patrick and his team are pulling out all the stops and creating a delicious menu of inspired dishes just for the occasion. Each dish will include an expertly-paired wine to enhance the experience.   

Joining the Abacus team will be Sojourn Cellar’s National Sales Director, Jim Silver. So come with questions and curiosity, as he’ll be ready to discuss each wine and speak with diners about the brand’s lineup throughout the evening.


Cost is $200 per person plus tax and gratuity. Reservations are required. Please contact Stephanie Conder at 214-520-0151  or or email stephaniec@kentrathbun.com.

Now, here’s what you can look forward to:

Passed Appetizers

Bacon Wrapped Rabbit Loin with Parmesan Crisp, Pepper Confit and Orange

Chicken Skin “Cannoli” with Spicy Blue Crab, Apple Kimchi and Caviar

Berkshire Pork Tongue Pastrami with Roasted Garlic Aioli and Sharp Cheddar

Sable Chardonnay, Sonoma Coast 2014     

First Course

Grilled Carabinero Prawn with Lobster Scampi Butter, Whipped Fingerling Potato and Radish

Chardonnay, Durell Vineyard, Sonoma Coast 2014

Second Course

Pork Lace Wrapped Ahi Tuna with Braised Cannellini Beans, Grilled Shiitake, Sansyo Pepper                  and Bonito Fume

Pinot Noir, Gap’s Crown Vineyard, Sonoma Coast 2014     

Third Course     

Slow Cooked Dry Aged Rosewood Ranch Teres Major Beef with Hazelnut Biscotti, Red Wine                   Poached Pear and Blackberry Reduction

Cabernet Sauvignon, Oakville, Napa Valley 2013     

Fourth Course

Sacher Torte with Pistachio Crumble and Cherry-Vanilla Ice Cream

Cabernet Sauvignon, Beckstoffer Georges III, Rutherford, Napa Valley 2013

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