Lodi, California has been a cradle of great wines since winegrowing was first popularized in the state of California. From the very beginning, Lodi was planted with thousands of acres of verdant young vines of Zinfandel and were a valuable piece of California's burgeoning new wine industry. Today, those vines are now old, gnarled Zinfandel vines that give us the intense, vibrant fruit character Lodi Zinfandels have become famous for.
A robust Zinfandel from the region's signature 50-100 year-old vines. Jammy with raspberry, milk chocolate and mocha flavors, soft tannins and a supple mouth feel.
Donated by Banfi Vintners
Gather your friends for an evening to remember. Dinner for 8 in your home with a professional Executive Chef, Jason Alford.
For the last ten years, bulthaup Scottsdale has been at the nexus of food, culture, and design. It is a position that we are proud to hold, and it is both our passion and our commitment to continuously pursue new ways to elevate the dialogue as it relates to those intersecting ideas. As we forge ahead into a new decade, we are excited to announce that Chef Jason Alford has joined our award-winning team as Executive Chef. The breadth and creativity of the initiatives led by Chef Alford will be unprecedented in the realm of traditional executive chefs: From collaborations with world-renowned chefs in unique, pop-up restaurants curated with the utmost attention to food, ambiance, and design, to philanthropic endeavors organized through bulthaup Scottsdale's non-profit, bulthaup[lab], to private events hosted at the most sophisticated homes owned by our elite clientele, to the future launch of a hyper-exclusive restaurant for which reservations cannot be made and where guests will never be presented with a check. There are no restraints. Inspiration is the only business model.
Chef Alford's upbringing in Eugene, Oregon continues to inform his approach to food and cooking. Before farm-to-table became the trend du jour, Alford's parents would bring the family together with dinners prepared with soil-grown ingredients from their own garden. Pizza was made from scratch.
Chinese food did not come in a take-out box, but was freshly and thoughtfully prepared, down to the dumpling wrappers made by his father, who was a major influence in awakening Alford's culinary curiosity. That curiosity eventually led Chef Alford to pursue work at high-profile restaurants, learning from such notable mentors as Chef Anton Brunbauer, a Scotsdale Culinary Hall of Fame inductee, Chef Bjoern Weissgerber of Zuma Miami, and Chef Ce Bian of Roka Akor Chicago. Alford later became Executive Chef at Roka Akor Scottsdale, where he earned one of the country's top culinary awards as a one of the top U.S. chefs recognized by Best Chefs America (2013).
When asked what makes a great meal, Chef Alford answers "Food is part of a greater experience, and a great meal is all in the thoughtfulness behind the small details, the sincerity of the chosen ingredients, and the gratitude to serve."
To keep up with the latest news from bulthaup Scottsdale and Chef Jason Alford, please visit bulthaupaz.com, and follow us on Instagram @bulthaup.scottsdale. For more information about our non-profit, visit our dedicated site at bulthauplab.org. We will be posting brand new content on Instagram @bulthaup.lab, stay tuned.
For Phoenix/Metro residents only. Excludes holidays. Minimum of two week notice is required.
Donated by Jason Alford and Jeff and Tracy Goble