Join us at Smith’s Landing Seafood Grill, Tuesday, March 26th at 6:30PM, for a winemaker’s dinner celebrating the wines from Campos Family Vineyards

Campos Family Vineyards creates exceptional wines that capture the best characteristics of Contra Costa County. Their winery’s idyllic location by the California Delta allows us to produce rustic, earthy, and leathery styles of red wine. They prioritize quality and attention to detail – and their wines reflect that.

Like a family, a vineyard is at its best when firmly rooted, well-tended, and blended with love. With all of the charm of Napa tucked away close to home, Campos Family Vineyards is a hidden gem. Enjoy the splendor of our unique destination with 44 acres of striking landscape and glorious sunsets.

Chef Jesus graduated from culinary school in Mexico and has been in the restaurant industry for 23 years. He also oversees the menu at Zephyr Grill’s locations in Livermore and Brentwood. With winemaker’s dinners such as these, Chef Jesus says he enjoys the “challenge of finding the flavors and dishes that pair with the wines.”

One of the most versatile chefs in the area, Chef Jesus enjoys regularly changing up the menu at all three restaurants he oversees, and owners Lynn and Randy Tei say “he does it all” — Italian cuisine, Chinese, American, French, Asian, and Mexican. For special events like the winemaker’s dinners, “he does a fantastic job bringing out the complex wine notes with his dishes,” Lynn said. A “foodie” at heart, when Jesus isn’t working, he lovingly tends to his herb garden and fruit trees. Over the years, Chef Jesus has collaborated with several local wineries, including Bloomfield Vineyards, Petersen Vineyards, and McGrail Vineyards, to name a few.

$95 Per Person (Not including 20% auto gratuity & sales tax) $95.00 + $19.00 Auto Gratuity + $11.12 Sales Tax = $125.12

***TICKETS ARE NON-REFUNDABLE AFTER MARCH 2nd***

IF YOU WANT TO BE SEATED WITH SPECIFIC PEOPLE PLEASE MAKE SURE TO LIST YOUR REQUEST IN THE NOTES SECTION DURING CHECKOUT.

Menu, Created By Executive Chef Jesus Martinez! 

1ST COURSE
CRAB & CORN BISQUE
dungeness crab | corn | potatoes | leeks | crab herb salad | drizzle of tarragon oil
Paired with 2022 Summer Blend White Wine

2ND COURSE
CANNELLONI
fresh pasta | 3 cheese blend | sausage ragu | basil | arugula | olive oil | pecorino romano cheese
Paired with 2021 Gigi’s Red Blend

3RD COURSE
LAMB BREAST CONFIT
sunchoke puree | brussel sprout leaves | black berries | pomegranate molasses glaze | drizzled with greek yogurt
Paired with 2020 Biggies Estate Zinfandel

4TH COURSE
FILET MIGNON ROSSINI
center cut filet | VEGAN cashew foie gras | cream spinach | truffle demi glaze Paired with 2020 Esperanza

5TH COURSE
CHOCOLATE LUMPIA
with vanilla bean ice cream | strawberry compote
Paired with Sparkling Rose