FINS & FEATHERS

Join Tessier Winery on Saturday, April 26 for FINS & FEATHERS, an exclusive pop-up dinner by Singaporean Chef Jin Chua. This $125 all-inclusive experience (with a $50 deposit due today) features five imaginative courses paired with five new spring wines from Tessier. Doors open at 6pm, with snacks and wine from 6:30–7pm and dinner from 7–9pm-ish. Enjoy dishes like taro croquettes, Californian “rojak,” black cod in asam broth, Peking duck, and coconut lace crepes—all thoughtfully matched with Tessier’s latest wine releases. Guests will be seated with their party at community tables or the bar. Check full details and secure your spot at tessierwinery.com.