Join us at American Wine Project on Friday, February 6th, 2026 for the first collaborative seasonal dinner from American Wine Project and Meadowlark Organics. John and Halee Wepking of Meadowlark and Matt Poole of AWP have decades of kitchen experience -- including some iconic American restaurants -- but this is the first time they will be cooking together.

Each of the 4 courses will utilize the diverse and delicious crops of Meadowlark and their organic partners highlighting just how versatile and flavorful beans, whole grains and corn can be. Each course will be accompanied by selections from AWP's founder and winemaker Erin Rasmussen that find harmonies between the wines made from our local grapes and thoughtfully composed Winter dishes.

Tickets are $65 and include wine pairing. Only 30 seats are available, so tickets may sell out quickly. Unfortunately, we will not be able to accommodate gluten free diners at this particular dinner. A vegetarian option is available by request.