Two Lift regulars, Chef Stuart Gordon and Madison Sabol of Bourget Imports, teamed up on a menu for an excellent dinner party.

Sabol paired a wine with each dish Gordon prepared.

• Petit Bourgeois Pinot Noir Rosé alongside an arugula salad with walnuts, honey-roasted beets, pickled red onions, goat cheese, and pomegranate seeds
• Via Alpina Sauvignon Blanc with Pasta d’Estate containing parmesan, olive oil, roasted tomatoes, artichoke hearts, lemon, and pepper
• Quinta de la Rosa Tawny Port paired with banana fudge ice cream