Pessagno Winery is excited to announce our 2018 Summer Concert Series, featuring rockin’ bands, delicious food, and of course…wine. Save the date(s) for live music at Pessagno Winery. Please note, our Tasting Room will be open regular business hours on September 29. September 29th – The Chicano All Stars & Lang Street – FREE ADMISSION!

Welcome to Taste of Carmel, your gateway to exploring a quaint coastal village through it’s world-class dining and top-rated wines. Along with the local food and wine, Taste of Carmel will feature live music and a silent auction. This year’s theme is…Wild Wild Fest! Get that western wear ready! Presented by Union Bank – Presenting Sponsor of the Taste of Carmel Date: October 4, 2018 Time: 6:00 PM – 9:00 PM PDT Website: http://tasteofcarmel.org/ Plan to attend Taste of Carmel and then stay to explore the rest of Carmel! The Carmel Visitor Center staff can assist you with where to stay, where to eat and what to do in the area! Call 800-550-4333. Please thoroughly read our FINE PRINT SECTION ID Requirements & Age Limit: Must be 21 years of age with valid identification to enter event (no children or babies are permitted). PETS: Due to health & safety laws pets are NOT permissible. The law prevents us from allowing them at this event. If you have a disability and have a legitimate service dog, with credentials, you and your service dog are always welcomed. Ticket Transfers & Refunds: All tickets sales are final. Tickets are transferable. You may purchase […]

The Portola Hotel & Spa has partnered with Ian Brand & Family Winery, to offer a five-course pre-fixe dinner paired with the winery’s Le P’tit Paysan labels. While enjoying a seasonal menu selection prepared by Executive Chef Danny Abbruzzese and his team, learn about the wines from owner, and proprietor, Heather Brand, alongside the winery’s Certified Sommelier, Erin L. Herendeen-Hill. $85 per person │ Reservations required, please call (831) 649-7874. Complimentary self or valet parking available at the Portola Hotel. Pricing includes tax and gratuity. The menu for the evening includes: FIRST COURSE AHI TUNA POKE wakame, tobbico, sesame aioli Central Coast Rose 2017 SECOND COURSE POTATO GNOCCHI pacific coast mushrooms, creme fraiche, sage Jack’s Hill Monterey Chardonnay 2016 THIRD COURSE ROASTED SQUAB wild rice cake, pomegranate seeds Red “Rhone” Central Coast Blend 2015 FOURTH COURSE WILD SALMON motley kale, smoked ham hock Central Coast Cabernet Sauvignon 2016 FIFTH COURSE DESSERT TRIO humboldt fog crustini with kumquat marmalade buttermilk panocatta with blue berries, ginger chocolate torte with caramel, sea salt Monterey Petite Sirah 2014 http://lppwines.com https://www.portolahotel.com/