Catch & Cut Uncorks an Evening of Wine, Cuisine and Conversation with Shafer Vineyard
Wednesday, 09/10/2025-, 06:30 pm-
Catch & Cut
1309 E. Las Olas Boulevard,
Fort Lauderdale, Florida, 33301
Website
Cost: $295

Uncork an unforgettable evening as Catch & Cut presents a wine dinner with Shafer Vineyards on Wednesday, Sept 10. From the Shafer Vineyard to the table, guests will enjoy an intimate, immersive epicurean experience with five courses. The evening will begin with a reception at 6:30 p.m., followed by dinner at 7 p.m.

Celebrating the artistry of food and fine wine, Catch & Cut Managing Partner and Executive Chef André Bienvenu will prepare a thoughtfully curated five-course menu, each dish expertly paired with exceptional wines from Shafer Vineyards, hand-selected by Certified Sommelier Stephan Cole. Each pour will showcase the richness of the season and the nuance of the vintage.

Guests will enjoy an exclusive experience promising a night of elevated flavors, warm hospitality and engaging conversation with Shafer Vineyard South East Director of Sales Melinda Barrett, Chef Bienvenu and Certified Sommelier Stephan Cole.

Wine Maker Elias Fernandez has been making wine at Shafer Vineyards for 40 years, forging the winery’s style of opulence, balance, and elegance. The Shafer Vineyards property has been the site of grape growing and commercial winemaking since 1880, during Napa Valley’s first boom as an American wine country. Napa’s pioneer vintners not only filled San Francisco’s wine cellars but shipped wine across the country and earned gold medals at the 1889 Paris Exposition. Shafer Vineyards takes inspiration from nearly 150 years of our passionate and gifted predecessors, who saw the rich promise of this site, cared for it meticulously, and preserved its beauty and power for future generations.

Pairing passion with every pour, the five-course menu includes:

First Course:
• Crab and Lobster Avocado Sphere – Spicy mustard sauce and red masago, paired with 2023 Chardonnay, ‘Red Shoulder Ranch,’ Napa Valley, Carneros, CA

Second Course:
• Bluefin Tuna Tartare – Pickled wakame salad with seaweed cracker and togarashi salt, paired with 2022 Cabernet Sauvignon, ‘TD-9’, Napa Valley, CA

Third Course:
• Berkshire Pork Belly – Crispy with cherry berry compote, paired with 2022 Cabernet Sauvignon, ‘One Point Five’, Napa Valley, CA

Fourth Course:
• Colorado Lamp Chop – Coffee crusted with mango jelly and mint oil, paired with 2019 Syrah, ‘Relentless’, Napa Valley, CA

Fifth Course:
• Rosewood Ranches American Wagyu – Grilled rib cap with bordelaise and red sea salt, paired with 2021 Cabernet Sauvignon, ‘Hillside Select’, Napa Valley, Stags Leap District, CA

Dessert:
• Chef’s Selection