A 5 course wine dinner based on the Paris Wine Tasting in 1976, informally known as The Judgement of Paris. For each course, we will present a French and U.S. wine to compare side by side.
The tasting was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, in which French judges carried out two blind tasting comparisons:
One of top-quality Chardonnays
One of of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California)
In many of the blind comparisons, the California wines rated higher than the French wines, causing quite a stir in the wine world. Even the argument that the French wines would age better was put to the test in San Francisco in 1978 where the California wines won handily.
“Michael” and “David” are Michael and David Phillips, bothers whose family has farmed fruits and vegetables in the Lodi region since the 1850s, cultivating wine grapes for nearly a century. Michael and David constitute the 5th generation of grape growers in the Phillips family, with the 6th Generation now an integral part of the family business.
The Phillips have always emphasized the importance of quality wines with unique and fun labels. Wine Makers Adam Mettler, Derek DeVries, and Jeff Farthing specialize in producing Lodi’s famous Old Vine Zinfandels, as well as Rhone and Bordeaux varietal wines and blends for Michael David Winery.
Farming with future generations in mind, the Phillips have adopted some of the most progressive sustainable farming practices in the state. All 800 acres of the family’s vineyards are third party certified following the Lodi Rules for sustainable wine growing.
The history of Ridge Vineyards begins in 1885, when Osea Perrone, a doctor who became a prominent member of San Francisco’s Italian community, bought 180 acres near the top of Monte Bello Ridge. He terraced the slopes and planted vineyards; using native limestone, he constructed the Monte Bello Winery, producing the first vintage under that name in 1892. This unique cellar, built into the mountainside on three levels, is Ridge’s production facility. At 2600′, it is surrounded by the “upper vineyard”, now referred to as the Perrone Ranch.
In the 1940s, William Short, a theologian, bought the abandoned winery and vineyard just below the Perrone property; he replanted several parcels to cabernet sauvignon in the late 1940s. From these vines — now the “middle vineyard” and referred to as the Torre Ranch — new owners Dave Bennion, Hew Crane, Charlie Rosen, and Howard Ziedler, all Stanford Research Institute engineers, made a quarter-barrel of “estate” cabernet. That Monte Bello Cabernet was among California’s finest wines of the era. Its quality and distinctive character, and the wines produced from these same vines in 1960 and ’61, convinced the partners to re-bond the winery in time for the 1962 vintage. Dave Bennion left his role at S.R.I. to oversee winemaking duties full time.
The first zinfandel was made in 1964, from a small nineteenth-century vineyard farther down the ridge. This was followed in 1966 by the first Geyserville zinfandel. The founding families reclaimed the Monte Bello terraces, increasing vineyard size from fifteen to forty-five acres. Working on weekends, they made wines of regional character and unprecedented intensity. By 1968, production had increased to just under three thousand cases per year, and in 1969, Paul Draper joined the partnership. A Stanford graduate in philosophy—recently returned from setting up a winery in Chile’s coast range—he was a practical winemaker, not an enologist. His knowledge of fine wines and traditional methods complemented the straightforward “hands off” approach pioneered at Ridge. Under his guidance the old Perrone winery (acquired the previous year) was restored, the finest vineyard lands leased or purchased, the consistent quality and international reputation of the wines established. Cabernet and Zinfandel account for most of the production; Syrah, Grenache, Carignane, and Petite Sirah constitute a small percentage. Known primarily for its red wines, Ridge has also made limited amounts of chardonnay since 1962.
Lytton Springs, in Sonoma County, became part of the Ridge estate in 1991. A quarter century’s experience with this vineyard had convinced us that it was an exceptional piece of ground. Forty consecutive vintages of Geyserville attest to yet another stunning combination of location and varietals. Though born in the early sixties to the post-Prohibition world of modern California winemaking, Ridge relies on nature and tradition rather than technology. Our pre-industrial approach is straightforward: find intense, flavorful grapes; intrude upon the process only when necessary; draw the fruit’s distinctive character and richness into the wine.
Donald Hess became interested in mountain wine growing during a business trip to the Napa Valley in the mid‐1970’s. With further research, he found that Mount Veeder mountain vineyards had the ideal combination of soils and microclimates to produce grapes of distinctive character and flavor. This venture became The Hess Collection where the appreciation for unique mountain and valley fruit is expressed through artfully crafted wines.
Celebrate the 4th of July at Two25!
View the amazing Red, White and Boom! fireworks show on the Riverfront from our patio. We offer a guests a guaranteed parking space with up to 4 guests for the BBQ, Pizza, & Salad Bar at $75 per car.
The Patio will feature live music and food will be served between 4:00pm and 8:30pm
Doors open at 3:00pm.
Walk in’s are welcome at $15 per guest.
It All Began With a Handshake
Silver Oak began over a handshake between two friends with a bold vision: focus on one varietal, Cabernet Sauvignon, aged exclusively in American oak and worthy of cellaring for decades to come.
Raymond Twomey Duncan, a Colorado entrepreneur who began investing in California vineyards in the late 1960s, and Justin Meyer, a winemaker and former Christian Brother, began in a Napa Valley dairy barn in 1972, producing only 1,100 cases of their inaugural vintage.
Over the next two decades, Silver Oak grew in popularity. Our Napa Valley and Alexander Valley Cabernets sold quickly upon their release from the winery and became a sought-after staple on restaurant wine lists around the country. After selecting Daniel Baron to succeed him as winemaker in 1994, Justin retired, selling his share of Silver Oak to the Duncan family in 2001.
With David R. Duncan serving as President and CEO and Tim Duncan as Executive Vice President, the Duncan family continues to operate the winery to this day.
Join Two25 & Ethan Allen design studio for an evening of socializing, artistic presentation and great wines!
Local artists from the Greater Peoria Area will be displaying their art for all our guests to see throughout the restaurant. A list of featured artists will be available soon. All artwork on display will be available for purchase at the discretion of the artists.
While mingling among the artists and artwork, enjoy wine along with hor d'oeuvres for $25 per person.
The wines of Ryder Estate are crafted from estate grown grapes from our vineyards in Monterey County, located in California’s golden Central Coast. The Monterey County growing region is a wonder, with a myriad of soils, elevations and microclimates that allow us to grow an array of varieties. The indelible influence of the Monterey Bay and the enormous submarine canyon that lies two miles below its surface results in cool coastal conditions throughout our growing region. Each variety we grow is planted in the location that is most suitable for that grape and where we believe it can reach its full flavor potential.
Our family takes pride in the wines of Ryder Estate and we hope you enjoy them. In each bottle, we strive to reflect the unique soils, climate and singular quality of the Monterey growing region and California’s Central Coast.
Bacon, goat cheese, red onion, dried fig balsamic dressing.
Garnished with rainbow peppercorn.
Paired with American Prairie Bourbon
Red Chili Seared Scallops
Bed of citrus fennel slaw.
Garnished with cilantro, micro greens.
Paired with Double Rye Whiskey
Fresh herbs, butternut squash risotto, celery root puree.
Garnished with fried shallots.
Paired with Rendezvous Rye
Flaky pie crust, caramelized apples, bourbon caramel sauce.
Garnished with powdered sugar.
Paired with Campfire
High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to the Maker’s Mark Distillery in Loretto, Kentucky. In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David’s love of the Old West and Utah’s little-known whiskey history.
Chef Carlos is excited to pair a 4 course meal with their excellent bourbon whiskies. High West has four core products, American Prairie Bourbon, Double Rye!, Rendezvous Rye, and Campfire. These four whiskeys showcase High West's phenomenal understanding of spirit distilling.
This 5 course wine dinner will feature wines from the acclaimed Orin Swift Cellars
Founded in 1998 by innovator and winemaker Dave Phinney, Orin Swift’s creative and exciting approach to brand innovation has led it to become a multinational luxury wine brand with a large consumer following. In addition to creating strong consumer loyalty, Phinney’s expressive winemaking style is continuously recognized by noteworthy wine critics and has garnered numerous 90-plus point scores, as well as being named to Wine Spectator’s Top 100 list several times.
A five course Italian dinner featuring wines from the iconic Italian estate wine vineyard Castello Banfi as well as the rest of Banfi Vintners portfolio.
Tuscany’s most honored vineyard estate, Castello Banfi’s award-winning wines are exported to over 85 countries around the world. Lauded for groundbreaking research on the Sangiovese vine to produce superior Brunello and super Tuscan wines; producing healthy, more organic wines that are low in sulfites and histamines; and developing cutting edge winemaking techniques, Castello Banfi is the first winery in the world to be awarded international recognition for exceptional environmental, ethical and social responsibility (ISO 14001 and SA8000) as well as an international leader in customer satisfaction (ISO 9001:2000). Castello Banfi is a beacon for hospitality in the region, with a full service enoteca, glass museum, winery tours, informal La Taverna for lunch, fine dining at La Sala dei Grappoli, and luxury rooms and suites at the recently opened Castello Banfi – Il Borgo.
The Fourth of July is almost here! And that means Unity Point's Red, White, and BOOM! fireworks celebration on Peoria's riverfront~
View the riverfront's fireworks from our patio, with food served from 4:00pm to 8:30pm.
$75 per car with up to 4 people, additional people $15.00
What you get - Guaranteed! (you must RSVP to be guaranteed a parking space.)
- Parking Spot
- Enjoying air conditioned restaurant with clean restrooms
- Easy access on and off highway
- all you can eat Burgers, Brats, Pizza, Pasta Salad, Dessert and Tea or Soda
Walk ins are welcome! The buffet is $15.00 per person
Live music will be by Dave Hoffman and Judy Page!
Kicking off the summer on the patio by featuring premium rose wines at a fun social event. Sip away to your hearts desire while enjoying a wonderful hor d'oeuvres selection prepared by Executive Chef Carlos Rojas.
The event will run from 6:00pm to 8:00pm and feature live music from Judy Page and Steve Degenford.
Featuring five beers hand picked and presented by the Brewmaster, Brian Buss, then paired with five course by Executive Chef Carlos Rojas.
Watermelon Salad & "Happy Hour" Kolsch
Mini Flautas & "No Call No Show" APA
Pan Seared Scallop & "Sunday Side Work" Hefeweizen
Florentine Steak & "Comp It!" Amber Ale
Chocolate Stout Ice Cream & "The Opener" Coffee Stout
Industry Brewing is one of several companies seeking to bring Peoria back to its roots, alcohol. Before 1917, Peoria was producing nearly 63 million gallons of alcohol a year. Now, with their location near the intersection of Pioneer Parkway and Knoxville, the brewery is well on their way.
Enjoy a five course meal while blending your own wines using Rodney Strong's amazing varietals.
The dinner will feature the Rodney Strong Symmetry Meritage as well as the Reserve Chardonnay and Reserve Pinot Noir. Making a special appearance will be the Rodney Strong Gentleman's Port, a wine hard to find outside of the Rodney Strong Vineyard.
The menu will be Presented by Executive Chef Carlos Rojas
Tomato Pesto Flatbread
Our fresh flatbread crust covered with a pesto base, roma tomatoes mozzarella pearls and fresh basil.
Flaky pie crust stuffed with wild mushrooms, shallots, parsley, garlic and duck confit.
On a bed of Italian polenta, roasted corn and poblano peppers, with a Pinot Noir demi glace.
Espresso Crusted Filet
Certified Angus Beef® Filet crusted with espresso grounds and served with duck confit fingerling potatoes, grilled asparagus and oyster mushrooms. Garnished with a Symmetry and balsamic reduction.
Roasted Pear & Gentleman’s Port
Strawberry jam and sweet goat cheese served à la mode with Uncle Bob’s Gourmet Ice Cream and a glass Gentleman’s Port.