Book your Adelina's reservation on Resy


On June 18th chef, host & author Dustin Harder will team up with natural wine maker Joseph Pedicini, pairing pistachio pesto arancini and a plant based carbonara pasta inspired by Dustin's "The Vegan Roadie Season 3: Ciao Italia!" with Montebruno's new vintage pinot noir and gew├╝rztraminer wines.  Archestratus Books & Food will be joining us with copies of Dustin's "The Simply Vegan Cookbook" for sale.  The first 10 books sold will come signed and with a secret food treat to boot! Join us for a great evening which will celebrate vegetable forward cooking and minimal intervention wines, topics at the forefront of the food and wine scene. We have opened up a number of tables with seating times of 7pm and 9pm, reservations button above.  Bar seating will also be available for walk-ins so feel free to head over even if all tables have been reserved.  This is not a ticketed event.  Each pairing will cost $15 , see you there!

About Dustin Harder

Dustin Harder is an author and personal chef as well as the host and creator of the original series, The Vegan Roadie. The Vegan Roadie is the plant-based version of the popular Food Network show Diners, Drive-Ins and Dives. Dustin's new cookbook, The Simply Vegan Cookbook and new season of The Vegan Roadie, "Season 3: Ciao Italia!" were released in February 2018. When not on the road filming Dustin works in recipe development with restaurants around the United States and with personal clients in NYC. Follow Dustin on Facebook, Instagram and Twitter @TheVeganRoadie


About Joseph Pedicini

Joe Pedicini grew up in New Jersey in an Italian family steeped in wine culture. He learned to make wine through the teachings of his grandmother, who brought traditions passed down from her ancestors. In 2003, he started Montebruno Wine Company in Oregon, in an effort to continue the simple style of winemaking he learned. He works closely with growers who use Sustainable and Biodynamic farming practices, taking those principles into his own winery. His goal is to produce the purest expression of the vineyards possible, relying exclusively on the life forces found in the vineyard, where the fruit grows.