Meat Market Summer Wine Dinner Series 2014 kicks-off with Spanish Wine Dinner, hosted by sommelier Allison de Leo and chef/co-owner Sean Brasel. The four-course dinner pairs Braselâ€™s bold, contemporary American cuisine with Spanish wines. Enjoy passed hors dâ€™oeuvres / Cava AgustÃ TorellÃ³ Mata Brut Reserva 2009. Smoked hamachi carpaccio with lemon-caper aoli & basil pesto / Cune Monopole Viura 2013. Grilled salmon with truffle-wild mushroom purÃ©e, cauliflower gratin and pea tender salad / ViÃ±a Real Crianza 2009. Sous vide lamb cheeks in plum-red wine glaze, and crispy duck breast with bacon in port sauce / Cune Imperial Reserva 2007 and Cune Imperial Gran Reserva 2004 (Ranked #1 by Wine Spectator Magazine 2013. For desert: Duo of panna cotta with molten chocolate cake and pistachio white chocolate chip bark / Bodegas Hidalgo Pedro XimÃ©nez Triana. Cost is $95 per person.