David Raybuck

Stone Trough Winery has launched their new Supper Club, and David Raybuck will be performing a special instrumental acoustic set to create the perfect atmosphere for this fine dining experience. Dinner will be prepared by Private Chef Richard Free, and all courses will be served with a different glass of wine: - Chopped and Tossed Caesar Salad - Smoked Short Rib Bourguignon (Featuring grass-fed pasture raised beef from Fingerprint Farms) on garlic/rosemary mashed potatoes with pearl onions and sautéed mushrooms - Blackberry, blueberry and raspberry confit filled pastry