A recognized event chef and well-known sommelier/vintner co-hosted the event with one of the firm’s advisors. Each invitee was sent two boxes. One contained the wine elements, and the other contained food elements including locally-sourced steak, charcuterie items, and chocolate tortes. Chef and sommelier led the class offering cooking and tasting instructions, took questions as they went, and stayed on for dinner to interact with guests. Each guest prepared their own meal and prepped their wine for tasting.