Surf and turf takes on delicious new meaning with Chef Nick Ocando during this evening of indulgences. Start off with a Champagne and Lambrusco meet-and-greet with the chef on the vineyard patio. Then, get set for the seated seven-course feast, including everything from East Coast oysters and fresh Maine lobster, to Georges Bank scallops and Jonah crab. The turf comes in with dry-aged 44 Farms ribeye, dry-aged A5 Miyazaki Wagyu strip, ribeye, and more, where guests will get to experience both dry-aged and wet-aged preparations on the same plate to learn the differences and compare. Plus, The Prisoner Wine Company will be on hand with artful pairings of their one-of-a-kind sips.