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Ruth's Chris Steak House | Silver Oak TasteMaker Dinner

Silver Oak TasteMaker Dinner

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Join us for our next TasteMaker Dinner as we raise a glass to Silver Oak, celebrating their 50th anniversary this year. Our chefs have created a four-course menu exclusive to the event, inspired by the winery’s history, resiliency, and commitment to excellence of creating California cabernet aged exclusively in American oak. Learn more about their story and request a reservation today.

Request a reservation

It All Started With a Handshake

Silver Oak began in 1972 over a handshake between two friends. They shared a bold vision: focus on one varietal, Cabernet Sauvignon, aged exclusively in American oak and worthy of cellaring for decades to come. This is a similar story to Ruth Fertel, who started her first franchise in Baton Rouge, Louisiana, over a handshake with her long-time guest and friend in 1976.

We Rebuild

Just as Ruth had to rebuild after a fire destroyed the original location of her first steak house, Silver Oak was forced to do the same after the Oakville winery was destroyed in 2006. This gave the opportunity to design a new, state-of-the-art, eco-friendly winery from the ground up, resulting in better Napa Valley Cabernets. That resilience is also similar to Ruth’s history, when she had to rebuild the original restaurant after a fire in 1976. When she reopened, she added her own name to the door, and reopened as Ruth’s Chris Steak House.

A Tale of Two Cabernets

Guests at this exclusive event will have the chance to enjoy and compare two nuanced expressions of Cabernet Sauvignon, showcasing unique flavor profiles due to the difference in climates, terroir, and production techniques between the two wines produced in Napa Valley and Alexander Valley.

Silver Oak Alexander Valley Cabernet Sauvignon

A wonderful expression of regional character, the Silver Oak Alexander Valley Cabernet seamlessly blends bright fruit with savory notes and a graceful, flowing texture. Look for brushy aromas of sage and thyme embellishing a core of red fruit, rich with wild strawberry, raspberry, and just-picked plum. Energized by fresh acidity, the wine delivers its flavors in an elegant, medium body that — thanks to a graceful build and fine, tightly knit tannins — provides deceptive intensity.

Silver Oak Napa Valley Cabernet Sauvignon 

A true benchmark, the Silver Oak Napa Valley Cabernet Sauvignon every year is a glorious rendering of the flavors and textures that have made Napa Valley the epicenter of American winemaking. Ultra-classic notes of cassis and blackberry are the wine’s calling cards, rendered with the opulent, pulpy ripeness characteristic of Napa and burnished by heady suggestions of tobacco and spice. These warm flavors are woven into a fine, intricate structure with palpable density. 

Amuse Bouche

Crispy Burrata Raviolo
lemon goat cheese foam, mint oil

paired with

Twomey Sauvignon Blanc, California


First Course

Porcini-Crusted King Salmon
celeriac root purée, chorizo broth 

paired with

Twomey Pinot Noir, Russian River Valley, California

Second Course

Chocolate & Coffee Braised Short Rib
pappardelle, fresh parsley 

paired with 

Silver Oak Cabernet Sauvignon, Alexander Valley, California

Third Course

Filet Mignon
with wild mushroom demi

paired with 

Silver Oak Cabernet Sauvignon, Napa Valley, California

polenta fries with roasted pepper sauce

garlic sautéed broccolini 

Fourth Course

Chocolate Coconut Cake
toasted coconut flakes, tia maria foam

paired with 

Coffee & Tea

Request a Reservation


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

Please note: you are submitting a reservation request. This request does not mean you have a secure a reservation. Your request will be sent to the local restaurant management team who will contact you about reservation availability**. 

You will not have a confirmed reservation until you receive a call from the location.

*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. We ask all attending to drink responsibly. Due to the exclusive nature of this event a credit card is required to secure your reservation. A $50 charge will be incurred for reservations not cancelled 24 hours in advance. Not available in all locations. An RSVP does not secure your reservation. A member of the local management team will contact you about reservation availability once your RSVP has been received. 

**participation may vary

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