Wine and Dine: Goat Rock Cider
Our monthly Wine and Dine series brings the maker to your table—and this month, we're doing something a little different.
We're honored to welcome Trevor Zebulon, the one-man force behind Goat Rock Cider. Trevor's path here is anything but ordinary: from wine educator to winemaker to cider extraordinaire, he's spent his career learning exactly what it takes to coax something extraordinary out of fruit. What he's built with Goat Rock is the result of all of it—clean, dry, fully certified organic hard cider and apple wine, made right here in Sonoma County, with the same obsessive care you'd expect from someone who's spent a lifetime in the cellar.
On Thursday, April 23rd from 5–9pm, Trevor will sit down with us to share his story and pour through a lineup that challenges everything you thought you knew about cider. This is not your average apple drink. This is terroir in a glass.
THE MENU
Wickson Sparkling Apple Cider
Chicken wing, pork belly, shiitake skewer, gochujang glaze
Creamy polenta, toasted sesame, negi
Beauty Apple Wine
Ricotta gnudi, gruyère mornay, lamb merguez, Bejkr bread crumbs
2024 Ecliptic Merlot | Alexander Valley
Porchetta, green garlic, dates, pomme purée, pork jus
For $120 per person, you'll get a front-row seat to one of Sonoma County's most compelling small-producer stories—told by the person who lived it—alongside five courses designed to show these drinks at their absolute best. The kitchen and the cider are speaking the same language. Come find out what they're saying.
Space is limited. Reserve your spot and come taste what happens when one person's lifelong passion for fermentation finds its truest expression yet.