Andy Peay to visit Michael Smith for Pig & Peay dinner on Jan. 16
Over a bottle of Château Beaucastel and a rack of lamb, Nick Peay convinced his brother Andy to pursue a life in wine. They had spent the spring of 1995 listening to old jazz records and brewing beer. Nick would bring the wine for dinner and Andy, since he was trying to figure out if maybe he wanted to be a chef, would cook. One evening while washing down a bite of lamb with a perfectly paired wine, Andy’s brain lit up like a Christmas tree. Forget life as a chef. Wine! A life in wine is the future.
That future has proved to be wildly successful twelve years, with Peay Wines topping best wine lists for the last eight in a row. Andy Peay himself will join Kansas City chef Michael Smith at Smith's namesake restaurant on January 16th for "Pig & Peay" a "S"wine dinner at 1900 Main Street in the Crossroads Art District.
Seating is limited and required reservations may be had by calling Nancy Smith at 816-842-2202 or by email at email@example.com
Peay Vineyard has been lauded by The New York Times, San Fransisco Chronicle, Wine Spectator and dozens of other publications as producing wines of rare intensity and precision.
Andy Peay will be pairing these spectacular wines with a meal prepared by one of Kansas City's finest chefs. Michael Smith, James Beard award winning chef and owner of Michael Smith and Extra Virgin restaurants will be offering a menu featuring whole roasted pig and roasted wild boar.
Along with Andy Peay, special guests will include Richard Kingston Zellich of Pinnacle Imports and Ryan Sciara of Cellar Rat Wines. The five course meal with paired Peay wine is specially priced at just $100 per person, plus tax and gratuity.
A short video of Peay Vineyard and comments from Andy Peay can be seen here (http://vimeo.com/35530991)
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