Take in the vineyard views in a restored 1920’s craftsman style house on the Foxen Canyon Wine Trail. Our garden, with a bocce ball court and horseshoe pit, is ideal for a wine country picnic.
Come in anytime on Saturday or Sunday, July 27-28th, for a fresh taste of the foods we're growing alongside the vines at Riverbench. Along with wine grapes, our vineyard garden and orchard produces dozens of fruits, vegetables and other edible plants. On this special weekend we'll share the bounty of our mid-summer harvest at the vineyard tasting room. Come in for any wine tasting flight and sample a variety of flavors, aromas and textures meant to awaken your senses to the nuances of food and wine. Harvest pairing menu will be released the week prior to the event. Please RSVP to receive an update.
Two chefs from two very different backgrounds serve a side-by-side dining experience in a stunning outdoor vineyard setting. Eight total dishes will feature ingredients grown alongside the vines in Riverbench's garden and orchard. The evening will begin with a sparkling wine reception paired with passed appetizers from both chefs, followed by six alternating courses paired with Chardonnay and Pinot Noir from the surrounding vineyard. ABOUT CHEF CLARK STAUBClark Staub, founder of Full of Life Flatbread in Los Alamos, is celebrated for sourcing ingredients from small farms, ranches and independent producers. A self-taught baker and chef, Staub started his restaurant after twenty years as a marketing executive for companies including Capitol Records and Burton Snowboards. ABOUT CHEF LAURA BOORASA graduate of Le Cordon Bleu in Paris, Laura Booras is the general manager at Riverbench Vineyard & Winery. She lives on the vineyard where she regularly hosts food writers, celebrity chefs and wine critics for unique meals prepared with locally sourced ingredients.-Full menu and directions to venue to be released to ticket holders. Limited seating available, please secure tickets early, as this event will sell out. Each individual, regardless of age, must purchase a ticket. Must be 21 to enjoy wine pairings.
Can you imagine a more perfect pairing than cool, briny oysters and crisp, sparkling wine? Join us at the vineyard tasting room on Sunday, August 4th for a pop-up with Poe & Co's fresh, local oysters, hand rolls and sushi! Private chef Jamie Poe sources sustainable, Central Coast oysters for her raw bar and offers a selection of sauces to accompany. Chef Poe will be offering her signature raw oysters served with lemons and housemade sauce as well as barbecued oysters- grilled to perfection on the half shell. Along with oysters, Chef Poe will also be offering Farmers Sushi Rolls (vegetarian) as well as your choice of hamachi, tuna, salmon hand rolls. Riverbench offers a selection of estate-grown, Santa Maria Valley Pinot Noir, Chardonnay & Sparkling Wines. Available by the bottle, glass or tasting flight inside our 1926 craftsman house on the vineyard or outside in the garden, surrounded by the vines. Wine, sushi and oysters will be available à la carte.
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