Salt & Time's chef Ben Runkle has prepared a five-course feast featuring Wagyu beef from Peeler Farms, to be paired with La Cruz de Comal wines – as selected and presented by winemaker Lewis Dickson. From the amuse bouche to the dessert (ricotta-stuffed dates with honey and pistachio) and the savory brilliance between, this curated journey will guide you through a delicious realm.
