Wine Cask Dinner

In an unprecedented union of culinary talent and winemaking passion, Memphis chefs Felicia Willet, Andrew Ticer, Michael Hudman, and Wally Joe came to Santa Barbara to pair the smoke and spice of Memphis cuisine with the portfolio of wines made by Doug Margerum. They partnered with the Wine Cask Restaurant’s chefs Brandon Hughes and Rosie Gerard to create a food and wine paired menu.