Join us in the private dining room at Fields for an intimate, chef-hosted dinner celebrating the wines of California. This five-course plated experience, curated by Executive Chef Esperanza Guzman, features a seasonal starter, salad, choice of entrée, and dessert — each paired with wines from celebrated regions of California, including Napa Valley, Sonoma County, and the Central Coast.

From boutique producers to celebrated estates, California’s abundant sunshine, coastal climate, and diverse geography produce wines with remarkable range and character. Limited to 10 guests, the evening offers an immersive exploration of one of the world’s most celebrated wine destinations. Follow us @skaneatelesfields to know about new Chef’s Table events.

Welcome Course
Crab & Avocado Roll
Cucumber, Meyer lemon, fermented Fresno gel
Tatomer, Grüner Veltliner “Meeresboden,” 2024, Santa Barbara County, CA

Salad Course
Burrata Salad
Tomatoes, aged balsamic, basil, sourdough
Bedrock Wine Company, Old Vine Rosé “Ode to Lulu,” 2025, CA

Seafood Course
Halibut
Preserved chanterelles, summer corn, roasted peppers
Rhys Vineyards, Chardonnay, 2022, Santa Cruz Mountains, CA

Main Course
Roasted Duck
Figs, port reduction, hazelnuts, cipollini onions
Âmevive Wine, GSM Blend “Ravie,” 2024, Santa Barbara County, CA

Dessert Course
Panna Cotta
Concord grape, butter crumble
Reeve Wines, Blanc de Noirs, 2024, Potter Valley, CA