NC Wine Dinner

Date(s) - Feb 1
7:00 pm - 9:00 pm

Rescheduled to THURSDAY, FEBRUARY 1, due to the SNOW

Featuring wines from the Yadkin Valley Jones Von Drehle Winery

Diana & Chuck Jones

This fall, Chef Arthur Gordon, his wife Anya and their friends Charles Meeker & Anne McLaurin, and John Montgomery & Susan Parry, visited the Jones Von Drehl Winery in the Yadkin Valley.

Together, they met Diana & Chuck Jones, who founded and operate this beautiful winery in the Yadkin Valley town of Thurmond.  They founded and established Jones Von Drehle just a decade ago with Diana’s sister Ronnie and  her husband Raymond von Drehle.   The Gordons and friends tasted and toured the winery, and experienced this revolution in North Carolina wines – which are now ‘coming of age’.   North Carolina wines are good!  And they are wining awards around the world.

After our wonderful weekend of wine tastings, the Gordons and their friends decided to host a series of NC Wine Dinners to introduce to Irregardless’ patrons the delightful wine choices, which are ‘local’, and support our State’s economy.   This is the first of a series of NC Wine Dinners at the Irregardless.  Pairing Irregardless’ popular farm to table cuisine with NC State’s new generation of wines is a win-win experience.  Diana Jones will be at our January 18th Wine Dinner to tell us all about their Wines and Winery!

$60 + tax & tip/person

Please call the Cafe 919-833-8898 to make a reservation – Gift Cards available

or Purchase Wine Dinner tickets at Eventbrite

or to make a reservation
Please include your phone number


Passed Appetizer Course

Leek & Mushroom Croquettes – Vegetarian, Wild and fresh mushrooms served with lemon thyme aioli.

(Vegan GF option Empanadas – corn masa dough empanadas filled with sautéed onions, zucchini, tomatoes, fresh mozzarella and a hint of jalapeño. Deep fried and served with tomatillo salsa)
Rose 2016 Rosa Dia 

Salad Course
Wine Poached Apple Salad – vegan & GF – NC Mountain apples, lightly poached and served on Well Fed Garden salad greens and topped with Walnuts and a Champagne vinaigrette
White 2015 Voignier

‘Seafood’ Course
Seared Seafood Cake of shrimp, scallops, salmon served on a bed of anchovy caper sauce greens  (Vegan GF option – Artichoke Heart ‘Crab Cake’ served on a dill aioli with greens)
White 2015 Petit Manseng

Entree Course
Lamb Chops marinated in thyme and rosemary, served on stone ground polenta with a wild mushroom ragout and wilted spinach.
(Vegan option – an ample portion of the wild mushroom ragout with wilted spinach on Polenta)
Red 2015 Tempranillo

Dessert Course
A delicious Chocolate dessert (TBA)…. vegan & GF option available
Rose 2016 Dulcimer