Ruth's Chris Steak House To Celebrate The Pinot Noir Grape At Upcoming Ruth's Tastemaker Dinner

Ruth's Chris Steak House will celebrate the Pinot Noir grape at its upcoming Ruth's TasteMaker Dinner on April 5. The second in a series of six exclusive dining experiences hosted at select locations nationwide, this dinner will highlight selections from acclaimed winemaker Joe Wagner, including the award-winning Belle Glos. Wagner learned the ropes from his father Chuck, co-founder of Caymus Vineyards, and those lessons translated into his bold approach in making Pinot Noir. As the founder of Belle Glos, Meiomi, Elouan and Ben, his winemaking style is credited with redefining coastal California Pinot Noir and helping increase its popularity.

"It's my strong belief that Pinot Noir is the best food-pairing wine out there," said Wagner, owner and winemaker of Copper Cane Wine and Provisions. "Its acidity enlivens the palate and excites your taste buds to take another bite and another sip. I'm excited for guests to experience the depth and variety of ways Pinot Noir grapes can be used to create interesting and nuanced wines beyond what they may have previously encountered."

The first course of the dinner will feature seared ahi tuna with Szechuan pepper sauce balanced with a glass of Belle Glos' "Oeil de Perdrix", a crisp and citrusy ros made from Pinot Noir. For the second course, guests will relish a savory parmesan soup topped with bacon and chives and paired with Ben's Russian River Valley Pinot Noir. Roasted chicken with a tart and fruity pomegranate glaze will take center stage for course three alongside a glass of Belle Glos' highly-rated "Clark and Telephone Vineyard" Pinot Noir, renowned for its refreshing acidity, velvety tannins and hint of toffee flavor. For the main course, guests will savor Ruth's signature Filet Mignon atop a wild mushroom and burrata bruschetta and accompanied by spring risotto, roasted vegetable napoleon and Elouan's "Reserve" Pinot Noir from the Rogue Valley in southern Oregon. The evening will be capped off with a refreshing dessert pairing of yuzu panna cotta with citrus meringue, coconut cream and gelato served with Steorra's Brut Sparkling blend of Pinot Noir and Chardonnay varietals.

"It's really been enjoyable to develop the menu for this dinner," said Abdiel Aleman, Vice President of Culinary Development. "Joe Wagner's wines are known for being bold and rule-breaking, and so it allowed us the opportunity to be playful with the dishes we developed and create robust flavor combinations."

Ruth's TasteMaker Dinners bring together some of the most iconic and up-and-coming winemakers in the industry for a specially-curated night of great food, storytelling and making memories around Ruth's signature 500-degree, sizzling plates. Seating for each dinner is limited so guests are encouraged to plan ahead. Below is the complete schedule for upcoming dinners and wineries that will be featured in the 2018 series:

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