Every year the Portland Symphony holds a dinner focused on a different wine growing region from around the world. Chef’s from five Portland area restaurants collaborate to design the menu and prepare the meal.
The 2016 dinner features wines from Spain imported by Vinos Libres and the participating chefs/restaurants are:
- Matt Ginn from EVO Kitchen + Bar
- Mike Wiley and Andrew Taylor from The Honey Paw
- Josh Berry from Union
- Nathan Nadeau and Ken Thomas from Fore Street
- Troy Mains from The Harraseeket Inn