Join us for a harvest feast at City Roots Farm featuring Executive Chef David Grillo, director of all kitchen operations at Cantina 76 and Za’s Brick Oven Pizza. Chris Benziger from Benziger Family Winery will also be joining us.
Be prepared for a family style, four-course farm to table dinner featuring seasonal ingredients from local farmers and artisans. Enjoy a welcome cocktail by Ansley Bolin from Cantina 76 and wine pairings by Ben Benziger.
Executive Chef David Grillo: Grillo worked as a corporate trainer with Applebee’s in Austin, Texas, and in Columbia, S.C., opening the kitchens at the Harbison, Lexington, O’Neill Court, Florence and Sumter, S.C. locations. He served for five years as kitchen manager at Original Pancake House in Columbia, S.C. from 1997 to 2001, then served for five years as kitchen manager at T.G.I. Friday’s at Richland Mall from 2001 to 2006, leading them from $30,000 to $80,000 in weekly sales. Grillo was Executive Chef at Mark’s Steaks, Seafood and Spirits in Chapin, S.C. from 2007 to 2009. In 2009, he was brought on to launch the kitchen at Cantina 76 on Devine. He became credentialed as a Certified Executive Chef through the American Culinary Federation in 2011
Chris Benziger: "He officially joined the Benziger Family Winery in 1993 as a Brand Manager. In addition to sales responsibilities, Chris also oversees the home ranch and its many farm related duties, i.e. shepherding the Benziger flock of sheep and cows, tending to the estate vegetable and fruit trees, and producing the Biodynamic preparations for all our vineyards. Chris feels that the only way to communicate the quality of the wines he promotes is by having the soil from the vineyard in which he’s endorsing under his nails. The best impression a winemaker can leave on his wines are his footprints in the vineyards."
Tickets are $75.
> Location: 1005 Airport Blvd
>NOT ALLOWED: Outside beverages or food, Dogs
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