About this event
Food EventTwo tropical places on opposite sides of the world, both deeply in love with food and spice, go out for dinner. What happens when Caribbean flavours and Vietnamese techniques share a table?
Beverly Crandon's wine-forward Fall Into Spice dinner series is back, this time with Noir X chef Adisa Glasgow and Vit Béo's David Huynh, teaming up for a lavish multi-course menu that brings two worlds together while sommelier Beverly Crandon builds thoughtful pairings around them. Both cuisines build flavour with fresh herbs, citrus, aromatics and heat, which makes them a rewarding match for wine, even though wine stories rarely include them.
Fall Into Spice was created for the cuisines that wine culture has overlooked, and for the people who cook them. Each dinner puts chefs, cultures and communities at the same table and lets the food and wine start the conversation. Beverly is pairing every glass to the flavours the chefs bring to the table, so each pour is picked with its dish in mind. The bottles stay under wraps for now, but the pours follow the menu to bring a few wow moments where a sip can transform and elevate how a bite tastes. Come hungry, and bring your best "wait, what?" face.