Celebrate fall with four-course dinner
Bud & Alley’s Pizza Bar + Trattoria on 30A in Seaside celebrates the fall season with a Fall Harvest Wine Dinner at 7 p.m. Nov. 16.
Chef Phil McDonald of Black Bear Bread Co. and Chef Zach Keaton of Bud & Alley’s Pizza Bar in Seaside will serve a seasonal, four-course wood-fired harvest dinner with special guest Pat Ladd of South Florida’s Progress Wine Group who will showcase his all-natural wines.
“We are thrilled to host a fall harvest dinner at Pizza Bar,” said McDonald of Bud & Alley’s Pizza Bar + Trattoria. “Progress Wine Group is producing some beautiful organic wines. Not surprisingly, sustainable and organic farming gets us excited at Pizza Bar, and it's a philosophy we’re happy to carry over in the wines that we offer.”
Born in Suffolk, England, Ladd spent his youth moving across the U.S as a “military brat” before finally settling on the Northwest Florida Gulf Coast in the late 1980s.
After applying his English degree teaching high school literature for three years, Ladd decided to leave teaching and follow his passion for wine by pursuing a career in wine distribution. Collectively, he has spent 15 years in the Florida independent restaurant and retail wine industry.
Ladd, who currently serves as both North Florida Regional Manager and a Progress Portfolio Manager, began his distribution career as a wine and spirits sales representative for Premier Beverage in the Florida Panhandle, where he worked in on-premises management role for eight years. For two years, he also served as Director of Sales for McNeese Distributing based in Destin.
Tickets to the Fall Harvest Wine Dinner are $120 per person (plus tax and gratuity) and includes an aperitif and passed hors d’oeuvres followed by a four-course wood-fired themed dinner from Chef McDonald and Chef Keaton with four flights of wine. Reservations are required and can by made by calling 850-231-3113.
Bud & Alley’s owner/founder Dave Rauschkolb said hosting a Fall Harvest dinner in partnership with Progress is a natural.
“The Pizza Bar was inspired by the cucinas of Naples, Italy,” he said. “This event is reflective of what we are all about at all of our Bud & Alley’s restaurants — keeping it simple, seasonal and delicious. The fact that we are exploring and serving new natural wines is just a continuation of our 33-year culinary culture.”