$895.00 plus tip, tax and fees = $1,195 All Inclusive [Valued over $1,500] | Click here to read our press release
VALUE: 5 course dinner [approx $275 per person], wine [approx $600 per person], sommelier service, plus 20% tip and 10% tax.
For those that made deposit, a final bill has now been sent and is due. (Deposit is non-refundable if the dinner goes forward.)
Join host Ian Blackburn for a night of tasting Scarecrow Wines at the legendary JAR restaurant with a 5 course pairing meal.
Scarecrow just harvested its 20th vintage and has risen above to become one of California's most important wine brands. Did you know the family behind Scarecrow - was the family behind the Wizard fo Oz? Thus the 2nd wine called M.Etain which in french means - TIN MAN
We will start off the night with Champagne and then aim to taste a Scarecrow wine from every vintage (Our one bottle per paying guest policy is in place) When sold out - At retail we are opening over $20,000 worth of wine with service ($30,000 at Restaurant Value)
Scarecrow 2003 | 98 Points RPWA
Scarecrow 2004 | 99 Points RPWA
Scarecrow 2005 | 98 Points RPWA
Scarecrow 2006 | 94+ Points RPWA
Scarecrow 2007 | 100 Points RPWA
Scarecrow 2008 | 96 Points WS
M. Etain 2009 | 93 Points RPWA
Scarecrow 2010 | 98 Points RPWA
M. Etain 2011 | 90 Points RPWA
Scarecrow 2012 | 98 Points RPWA
M. Etain 2013 | 95 Points RPWA
Scarecrow 2014 | 100 Points RPWA
Scarecrow 2015 | 99 Points RPWA
Scarecrow 2016 | 100 Points RPWA
Scarecrow 2017 | 97 Points RWPA
Scarecrow 2018 | 98 Points RPWA
Scarecrow 2019 | 100 Points RPWA
M. Etain 2020 | 95 Points RPWA
M. Etain 2021 | 96 Points RPWA
*We maintain our 1 bottle per paying guest policy with a minimum of 9 guests for this event
*We can accommodate any dietary restrictions with a 72 hour notice.
Jar, a modern chophouse in the heart of Los Angeles, dazzles Angelenos with the allure of Chef Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it's debut in 2002, Jar's devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.
8225 Beverly Boulevard, Los Angeles, CA 90048
A driving force in the Los Angeles culinary scene, Suzanne Tracht has built JAR into one of the most beloved and successful restaurants in Los Angeles. Drawing inspiration from classic American comfort cuisine, JAR is a pilgrimage for passionate eaters and wine lovers from across the country. Opening in 2001 with the help of her longtime Chef de Cuisine Preech Narkthong, Tracht's modern American chophouse continues to receive acclaim for its atmospheric setting and exceptional steaks, braises, and seasonal sides—including her sumptuous signature pot roast, which along with her char siu pork has been cited by culinary heavyweights on the Food Network’s popular series The Best Thing I Ever Ate as worthy of the show’s title.
All tickets are non-refundable. We can adjust your menu for dietary needs up to 72 hours prior without any additional cost. Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum. Fewer bottles / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee. The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.
I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team.