Paso Robles' own Light at Sensorio will be hosting us for this once in a lifetime dinner experience... And we have the place to ourselves!
Table & Vine Supper Club will be setting our table at this celebrated Central Coast exhibition, which features two installations by internationally acclaimed artist Bruce Munro. Field of Light is a 15-acre walk-through experience, comprised of more than 58,800 stemmed spheres lit by fiber optics. And Sensorio's latest installation, Light Towers celebrates Paso Robles’ extensive wine country environs, featuring 69 towers composed of more than 17,000 wine bottles, illuminated with glowing optic fibers whose colors morph to an inspiring musical score.
During the welcome reception, you will have time to explore this immersive, light installation while sipping on a welcome pour from Eberle Winery and enjoying savory bites from In Bloom.
We will sit down under the stars, overlooking the breathtaking Field of Lights for an unforgettable four course farm-to-table dinner prepared by Chef Kenny Seliger and Chef Ron Frazier of In Bloom, Paso Robles.
Award winning winemaker and “Pioneer” of the Paso Robles Wine Region, Gary Eberle will also host our dinner and guide us through the beautiful wines of Eberle Winery during each course.
(Dinner Partners & Menu Listed Below)
Executive Chef Kenny Seliger and Executive Sous Chef Ron Frazier will feature contemporary California cuisine driven by local and sustainable ingredients.
Join them at this amazing venue and get a sneak peek of what to expect when they open their doors this fall in Paso Robles!
Kenny Seliger was born and raised in Germany where food was very much a part of his daily life and childhood — he grew up cooking with his Oma and parents daily. He moved to the United States in his early teens and eventually landed in Los Angeles where he went to culinary school in Pasadena. After a few years of cooking in California, Kenny moved to NYC to continue his culinary education and was able to work for some of the best Chef’s in the country. While working for the Thomas Keller Group and The Breslin, Kenny grew as a cook and learned valuable lessons that would impact his career tremendously. Recently Kenny and his wife moved to the central coast and are excited to raise their toddler son and grow their family here. Recently Kenny became the Executive Chef of In Bloom in Paso Robles and is extremely excited to bring his team and food to the booming Paso Robles restaurant scene.
Born and raised in California, Ron attended culinary school at the Art Institute of Orange County. He then made his way through kitchens helmed by some Orange County’s top chefs, most recently working under Chef Kenny Seliger at critically acclaimed Henry’s Ocean View Dining. With a passion for produce and local products, Ron strives to deliver a sense of place on every plate.
Grape growing and winemaking started as early as 1797 with the advent of Spanish Missionaries; but wasn’t until the introduction of six established wineries in the 1940s that Paso Robles visibly had a future as a premium California wine region.
Throughout the 1950s and 1960s, the wine region continued to grow, but there was not a single winery producing at a national level until the arrival of Gary Eberle. Eberle established this newly developed wine country as a premium wine region and successfully directed the attention of the wine world, to one of the brightest and most up-and-coming California wine appellations: Paso Robles.
After several successful years at Estrella River, Eberle refocused his attention and desire to produce premium, small production wines. Eberle soon started his own prestigious label which debuted officially with release of Eberle’s
flagship wine, the 1979 Cabernet Sauvignon.
With the establishment of his own label and 38-acre Estate Winery, Eberle continued his vision by co-founding the Paso Robles Appellation in 1983 with Herman Schwartz, Vic Roberts and Tom Meyer. Shortly thereafter, in 1983, Eberle opened doors to his newly built redwood winery, sharing his passion for fine wines and food with everyone near and far.
Featured in The New York Times as #6 in “50 Places to Visit in 2020,” Light at Sensorio features two installations by internationally acclaimed artist Bruce Munro.
Field of Light is a 15-acre walk-through experience, Munro’s largest artwork to date, comprised of more than 58,800 stemmed spheres lit by fiber optics, gently illuminating the landscape in subtle blooms of morphing color that describe the undulating landscape.
Our latest installation, Light Towers celebrates Paso Robles’ extensive wine country environs, featuring 69 towers composed of more than 17,000 wine bottles, illuminated with glowing optic fibers whose colors morph to an inspiring musical score.
Powered by solar, these stunning exhibits captivate visitors, inviting them to engage with the landscape and environment through an ethereal light based and sculptural experience.
Smithsonian Magazine has called Munro’s art “stunning,” while The Guardian noted “This is art you feel, rather than art you view.”
We encourage all our guests to assign a designated driver or (better yet) ride in style with your own hired vehicle for the evening.
We've partnered with Obsidian Luxury Services to offer a 10% discount on transportation to all guests for any of our Table & Vine dinners.
Hors D’ Oeuvres
Hasselback Potato Skewer
Lemon Cream | House Togarashi
Vadouvan Fried Chickpeas | Summer Herbs
Cucumber & Ancho Chili Gazpacho |Crème Fraiche
Welcome Pour: 2020 Estate Viognier
Beet & Avocado Salad
Fried Beets | Orange Segments | Avocado Mousse |
Paired With: 2018 Barbera
Pacific Rock Fish
Wheat Berry |Pickled Summer Tomatoes | Lettuce Dressing
Paired With: 2018 Cotes-Du-Robles
Santa Carota New York Steak
Kale Paste |EVOO Poached Cherry Tomatoes | Sunflower Seeds | Sea Salt | Fig & Berry Puree
Paired With: 2018 Estate Cabernet Sauvignon
Oak Milk Panna Cotta
Macerated Stone Fruit | Baked Meringue
Paired With: 2019 Estate Muscat Canelli