Salut & Benvingut! On May 29 at 6 PM, Ravello is opening just 16 seats for a one-night journey through the limestone soils of Catalonia—guided by two families who wrote the book on estate-grown Cava and low-intervention still wines: Raventós i Blanc and Can Sumoi.
Chef James Hicks has crafted a six-course progression (plus three palate-cleansing intermezzos) that marries our Gulf-coast bounty for which the Mediterranean freshness these wines are famous.
• Crisp Gulf Oyster with Meyer-lemon air & Blanc de Blancs Cava • Satsuma–Snapper Crudo alongside a feather-light Montónega Pét-Nat • Saffron Chitarra & Royal Red Shrimp met by texture-driven Xarel·lo • Cherry-Glazed Duck and rosé Cava “De Nit” • Wood-Fired Striploin paired with a vibrant Garnatxa-Sumoll blend • Amalfi Lemon–Almond Cake as a sparkling encore