Wines Around the World Dinner

A six-country culinary journey through the World Cup nations — five courses, five wines, one unforgettable evening hosted by Chef Henry Tapia and sommelier Kelly Cornett.

MENU

Amuse — United States
Lobster Roll: lobster salad, lemon garlic aioli, chives

First Course — Spain
Jamón Croqueta & Pan con Tomate: Ibérico ham croquettes, charred tomato bread, smoked paprika aioli, olive oil

Second Course — Portugal
Piri Piri Chicken Skewers: charred lemon, cilantro jalapeño sauce, roasted corn succotash, frisée & fennel

Third Course — South Africa
Cape Malay Curry: boneless lamb, coconut curry, basmati rice, pickled cucumber, toasted almonds

Fourth Course — Argentina
Charred Fired Ribeye: popcorn pomme purée, pan-seared brussels, chimichurri, malbec glaze

Dessert — Uruguay
Chajá: sponge cake, dulce de leche mousse, peaches, toasted meringue

YOUR HOSTS

Kelly Cornett — A Cork in the Road

Atlanta's wine concierge with 10+ years across production, education, and events.
Former winery manager in Virginia's Shenandoah Valley; now designing pairings and hosting tastings across the city.
Host of the award-winning "A Cork in the Road" podcast, named Podcast of the Year by The Hue Society in 2023.

Chef Henry Tapia — Director of F&B, Epicurean Atlanta

A decade in Mexico's Puebla region honing a philosophy of heart-led, locally sourced cooking, followed by 10+ years in premier hotel kitchens on both coasts.
Now overseeing all culinary operations at Epicurean Atlanta with that same seasonal, ingredient-forward spirit.