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Ruth's Chris | Caymus TasteMaker Dinner

Caymus TasteMaker Dinner

Join us for a chef-curated pairing dinner, featuring the world-renowned wines of Caymus Vineyards.

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EMBRACING TRADITION WITH INNOVATION

Caymus Vineyards was founded more than 45 years ago by the Wagner family, revered for their long history of quality winemaking.  They regularly seek out different regions, finding diverse sources of top-quality grapes and experiment with new viticulture techniques. The result is a portfolio of incredible wines that pair tradition with innovation.

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AMUSE-BOUCHE

 

 

Annie’s Chicory Salad

egg, chicory medley, Italian vinaigrette

paired with

Emmolo Sauvignon Blanc

Golden silk color with aromas of nectarine, honeydew, Meyer lemon. Acidity carries through the finish with crisp minerality.

 

 

first course

 

 

 

PAN SEARED SEA SCALLOP

with lobster sauce

paired with

MER SOLEIL RESERVE CHARDONNAY

Toasted almonds, citrus and apricot are enveloped in a creamy texture and vibrant acidity.

second course

 

 

 

Braised Short Ribs

braised short ribs ragout, tomato-basil sauce, creamy polenta

paired with

The Walking Fool Red Blend

A smooth and lively palate gives way to the balance of earthiness and fruit-forward acidity. On the finish, traces of cranberry, cocoa and spice.

ENTRÉE COURSE

Filet with Rosemary Charred Wild Mushrooms

ACCOMPANIMENTS

twice baked potatoes awith bacon lardons & truffle cheese sauce

paired with

CAYMUS CABERNET SAUVIGNON

Fine, luxurious tannins give structure to intense flavors of cacao bean, chocolate and dark fruit. Oak and acidity are held in balance throughout the finish.

Dessert Course

Mocha Espresso

espresso mousse, pistachio tuile, vanilla bean chantilly cream

paired with

CAYMUS SUISUN PETITE SIRAH

THE EVENING’S MAIN COURSE

Winemaker Charlie Wagner loves spending time outdoors with family in Napa Valley, enjoying nature and “cooking with fire.” It’s this spirit that inspired our dinner’s main course: Filet with Rosemary Charred Wild Mushrooms. The earthy, oak-wood toasted flavor of this sizzling Filet are the perfect pairing for the balanced and robust Caymus Vineyards Napa Valley Cabernet Sauvignon.

THE STORY OF THE WALKING FOOL

The latest red blend from Jenny Wagner is named for her great-great grandfather, Johannes Glos who arrived in Napa Valley in the 1800s. He earned the nickname “The Walking Fool” for his good-natured personality as he walked down to the Valley from his mountain homestead.

This blend of Zinfandel and Petite Sirah is a silky red with earthy aromas and sweet spice. The palate is lively with flavors of raspberry and cranberry, over notes of espresso. 

 

STRONG FAMILY ROOTS

Chuck Wagner and his late parents, Lorna and Charlie, started Caymus Vineyards in 1972. They were a family of farmers with roots in Napa Valley dating back to the 1850s.

Chuck now works alongside two of his children, Charlie and Jenny, and the family produces diverse wines from Napa Valley, other parts of California and beyond. Continually pursuing new ideas, they feel fortunate to spend their days making wine.

Find A Participating Location

Search below for your TasteMaker Dinner details including participating locations, dates, times and pricing.

*Items are served raw, or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

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