napa on providence featurinG Pahlmeyer
Join us at Napa on Providence for a fantastic dinner featuring the exceptional wines of Napa Valley’s Pahlmeyer and Jayson by Pahlmeyer. Special guest Charlie Lassor, Senior Business Development Manager of Pahlmeyer, will take your palate on a journey to explore these iconic wines, expertly paired with a multi-course menu crafted by the talented Chef Brian Farrell of Napa on Providence.
Nearly four decades ago, Jayson Pahlmeyer embarked on a daring journey, arriving in Napa Valley with a bold dream and shoeboxes filled with smuggled Bordeaux vine cuttings. A trial lawyer by profession, Jayson, captivated by the allure of First Growth Bordeaux, was driven by a singular ambition: to create a Napa Valley wine that could stand shoulder to shoulder with Bordeaux’s finest. “All I wanted to do was to create my own ‘California Mouton’ – a rich, powerful Napa Valley Bordeaux blend, a wine that would drop wine lovers to their knees,” he explains.
Today, Pahlmeyer wines are crafted through a steadfast commitment to the principles of site, discipline, and high quality of First Growth Bordeaux coupled with the signature richness, power, and depth of Napa Valley. Pahlmeyer wines are built on a foundation of extraordinary mountain vineyard sites and confident, discerning viticulture choices that demand maximum flavor intensity.
EVENT DETAILS
Date: Wednesday, April 23
Time: 6:30 PM Arrival | 6:45 PM Dinner
Location: Napa on Providence | 110 Perrin Place, Charlotte, NC 28207
Special Guests: Charlie Lassor, WSET 3, CSW, CS, CSS | Senior Business Development Manager - Lux Wines
Brian Farrell | Executive Chef - Napa on Providence
Tickets: $195/person plus tax
Gratuity is included in the ticket price, and $50 of each ticket is tax-deductible.
Must be 21+
Hosted by Charlotte Wine & Food Board Members Jeff Conway and David Secrest.
WINES
WELCOME RECEPTION
2023 Jayson Sauvignon Blanc
FIRST COURSE
2022 Pahlmeyer Chardonnay
SECOND COURSE
2021 Jayson Red Blend
THIRD COURSE
2021 Jayson Cabernet Sauvignon
FOURTH COURSE
2021 Pahlmeyer Merlot
2021 Pahlmeyer Proprietary Red Blend
Menu coming soon…
Dietary restrictions may be accommodated with advance notice. Please indicate any restrictions the event organizers should be aware of at time of your registration/ticket purchase. Alternatively, please email info@charlottewineandfood.org to notify us at minimum 5 days prior to the event.
CULINARY & BEVERAGE TALENT
CHARLIE LASSOR, WSET 3, CSW, CS, CSS | SENIOR BUSINESS DEVELOPMENT MANAGER - LUX WINES
Charlie Lassor is the Senior Business Development Manager for Lux Wines in the Carolinas. Originally from Bennington, Vermont, Charlie moved to South Carolina to attend the College of Charleston. After graduating, he pursued a career in education, teaching English in Taiwan before returning to the U.S. to earn a Masters degree in English from The Citadel. While working as a public school teacher in Charleston, Charlie also served at High Cotton, a renowned fine dining restaurant. His passion for wine ultimately led him to leave teaching and join Cypress, a restaurant with a world-class wine program. This experience ignited his deep appreciation for fine wine and spirits, leading him to a role at Republic National Distributing Company. It was here that he was first introduced to Pahlmeyer wines and had the opportunity to host Cleo Pahlmeyer at the Charleston Wine & Food Festival. Now, with over 10 years of experience of working with the winery, being in the vineyards, and discussions with our winemaker Katie Vogt, he understands how these wines are made. Earning his Certified Sommelier in 2015, and accompanying certifications since (WSET 3, CSW, CSS) wine and spirits education has become the focus of his professional career. Outside of work, Charlie is a married father of two: Lula (13) and William (10), and loves live music.
BRIAN FARRELL | EXECUTIVE CHEF - NAPA ON PROVIDENCE
Originally from Dublin, Ireland, Executive Chef Brian Farrell was lured into the culinary world when his passion for this industry and for food was recognized at an early age. He went on to study Culinary Arts in Dublin’s Cathal Brugha College of Catering, where he learned to develop his own unique style and flair. He continued with his career at exclusive five star hotels and restaurants around the world in Europe, Middle East and Asia.
Over the years, Chef Brian has worked with influential leaders of the culinary profession who helped shape his style and depth of knowledge of International cuisine. After moving to the United States, he was appointed Executive Chef at Yafo kitchen in Charlotte, NC and later became Executive Chef at the Le Meridien and Sheraton hotel. International restaurants include - Bocco in Cyprus and Millstone restaurant in Ireland. Brian balances his culinary career with enjoying every spare moment with his wife and their three children.
His culinary philosophy and passion reflects the growing trend toward a healthier and down-to-earth lifestyle. Working with suppliers to seek out the finest in regional and local produce is the essence of his cuisine. Brian’s preference is to allow the natural flavors of food to express themselves. Great ingredients cooked well with little fuss.
In addition to cooking, Chef Brian’s passion is to develop younger students and chefs and believes whole-heartedly in staying active, continuously learning, and always having fun.
THANK YOU TO OUR PRESENTING SPONSOR!
