Ampelos Winemaker's Dinner

In 1999, Peter and Rebecca Work purchased 82 acres in what would later become the Santa Rita Hills appellation, and named it “Ampelos,” which is the Greek word for vine.

Ampelos Cellars’ mission is to present the essence of each varietal in its purest form. Their winemaking processes are low-intervention, which means no added yeast, no artificial tannins, no artificial malolactic bacteria, and no added color. Every sip evokes cool ocean breezes and sunny afternoons marveling at the beauty of the rolling Sta. Rita Hills.

Ampelos is Chef Jimmy Schmidt’s favorite vineyard in this area. The wines have become more refined with rich deep fruit and an incredible balance perfect for creatively pairing with food. Join Rebecca and Peter to explore these New World Classic varietals at their best!

Gratin of Syrah Infused Strawberries

Bitter Chocolate Crunch Crust, Bathed in Elderflower Sabayon

Harvested from the icy, mystic waters of Puget Sound, the Blue Mussels featured on this Festival Menu are at their rich flavor peak during the frigid winter temperatures. Their black to navy-blue shells yield inner meat ranging from a deep amber (females) to white (males). Mussels are great with crisp white wines and Pilsner Beer. This Festival Menu also features the Honey Mussel, harvested from the cold waters of Quadra Island, British Columbia. The plump Honey Mussel was developed by natural breeding over many generations to yield the super sweet “honey flavored” meat with splashes of golden amber running through the shell. Taste them both during the Morgan's Blue Mussel Festival!