Meet the Chef and Winemaker: Chef Marcus Paslay and Pinea Wines

Demonstration and four-course paired dinner. You will not be cooking in this class. What better way to celebrate the 25th anniversary of our Fort Worth location than with an unforgettable four-course, wine-paired dinner? Join us for an extraordinary evening featuring acclaimed local chef Marcus Paslay, alongside the exceptional offerings of Pinea Wines. Together, they will showcase their craft through expertly curated food and wine pairings that highlight the artistry of both the kitchen and the vineyard. Raise a glass, savor every course, and help us toast 25 years of culinary excellence. Executive Chef Marcus Paslay, Clay Pigeon and Piatello. Marcus Paslay is the executive chef & owner of Piattello Italian Kitchen and Clay Pigeon in Fort Worth, Texas. After graduating from the Culinary Institute of America (CIA) in Hyde Park, New York in 2006, Paslay worked in some of best restaurants around the country, including preparing fresh seafood in Alaska; being part of the opening team of Four Seasons in Vail; butchering fresh meat and fish in Hawaii; preparing rustic American cuisine under award-winning chef Gerard Thompson at Rough Creek Lodge in Glen Rose, Texas; creating molecular dishes under James Beard award nominee chef Jason Franny at Canlis in Seattle; and working as executive chef for Neighborhood Services in Dallas. Since opening his own restaurants he has garnered critical and commercial acclaim and has been featured in local and national media, including: CBS This Morning Saturday, Food & Wine, USA Today, Men’s Journal, Men’s Health, Good Day Fox 4, Fort Worth Star-Telegram, Texas Monthly, Fort Worth Texas Magazine, D Magazine and more. Paslay’s restaurants capture his lifelong deep appreciation of food with from-scratch dishes made with the freshest ingredients. Pinea Wines Located in the heart of the famous Ribera del Duero winemaking region — PINEA, named after the massive canopy tree on their land, is the vision of Hugo Del Pozzo and co-founder Vicente Pliego. These two childhood friends turned their passion for wine culture into their life, crafting exceptional and definitive wines. Terroir, of course, is paramount in producing wine, and the PINEA Estate’s location near Olmedillo de Roa (120 miles north of Madrid), is considered the Grand Cru region of the Ribera del Duero appellation. At 3,050 feet above sea level, biodynamic and sustainable viticulture practices are applied to mature vineyards (30 to 90+ years) planted in slightly varying soil types, with chalky sand and abundant limestone. Deeply structured rooting systems allow for vines to thrive under extreme temperatures without artificial irrigation. The PINEA story is really a love story. Love of wine and love of the northern Ribera del Duero, where the character of the Tempranillo grape is brought out like nowhere else in the world.