Chef Kent Rathbun and his culinary team are preparing four delectable courses to be expertly paired with a variety of Goldschmidt wines. Winemaker Nick Goldschmidt will be on hand to interact with diners and to walk attendees through his portfolio. Courses include Bay of Fundy salmon “pastrami” with dark cherry gastrique, twice cooked lamb shank with currant-fig tapenade and rosemary essence, and cocoa nib-coffee cured Allen Bros. Kansas City strip loin with smoked shallot bread pudding and broccoli rabe.