Haven Winemaker Dinner featuring Paul Hobbs

Haven Winemaker Dinner featuring Paul Hobbs

When

  • April 25, 2025
  • April 25, 2025
  • 06:00 PM
  • 09:00 PM

Where

  • Haven, W. Morrison Ave, Tampa, FL, 33606
  • United States

Cost

  • $500 per person

Haven Winemaker Dinner featuring Paul Hobbs

$500 per person (seats will be sold in groups of two)
Attire: Dressy Casual
*Complimentary valet parking at Haven

Join us at Haven for a five-course dinner celebrating the wines of Paul Hobbs, with Paul Hobbs himself as our special guest. He will personally guide guests through each expertly paired course, crafted by Executive Chef Chad Johnson and Haven’s Chef de Cuisine Gerry Sizemore.

Don't miss this exclusive dining experience in Tampa.

*Please note that due to the format of this dinner; allergies and dietary substitutions cannot be accommodated. Menu items are subject to availability and may change without notice.

All guests must be 21+ and tickets are non-transferrable.

The Laxer Family Foundation is a charitable foundation that provides the opportunity to raise money through events that foster a more inclusive and cooperative youth culture while cultivating the advancement of the next generation of culinary leaders through scholarships. Since 1997, Bern’s Winefest has been the main fundraising event for the Bern Laxer Memorial Scholarship. Through the James Beard Foundation selection process, funds are awarded to individuals from the state of Florida in one of three disciplines: Culinary Arts, Hospitality Management, or Viticulture. A portion of the proceeds raised through this event will go  directly to the Bern Laxer Memorial Scholarship Fund. For more information about our organization, please visit our website; laxerfamilyfoundation.org.

Menu

Reception
Crossbarn Chardonnay, Sonoma Coast 2023
Benne Seed Cracker – lobster, ham, smoked mayonnaise
Asparagus Pakora – madras chevre

 First Course
Paul Hobbs Chardonnay, Russian River Valley 2022
King Crab – gooseberry, pea tendrils, ginger, coconut

Second Course
Paul Hobbs Pinot Noir, Russian River Valley 2022
Salmon Belly –bluegrass soy, morels, burnt carrot, black truffle

Third Course
Paul Hobbs Cabernet Sauvignon, Beckstoffer Dr.Crane 2020
Pioppini Tortelloni – duck skin, foie gras, rosemary, poppy seed

Fourth Course
Paul Hobbs Cabernet Sauvignon, Nathan Coombs Estate 2020
Gently Smoked Squab – romanesco, bandaged cheddar, pomegranate

Fifth Course
Paul Hobbs Cabernet Sauvignon, Beckstoffer Las Piedras 2011
Cane Syrup Aged Beef Tenderloin – cippolini, piquillo, black walnut

Petit Fours from the Harry Waugh Dessert Room

~menu and wines/vintages subject to change~