Join us for an unforgettable evening as Cress on Oak Creek partners with renowned boutique winery Cava Maciel from Baja California, Mexico for a chef-curated exclusive wine dinner on March 20, 2026. Experience an exceptional seven-course menu thoughtfully paired with a selection of Cava Maciel’s distinguished wines, handcrafted by winemaker Jorge Maciel, inspired by the celestial skies of Valle de Guadalupe and crafted to express the unique character of Baja’s terroir. This limited-seating event offers guests a rare opportunity to savor seasonal culinary creations alongside boutique Mexican wines that showcase single varietals and elegant blends, making for a remarkable tasting journey. Availability is limited, reservations are required.

RESERVE SEATS

Evening start time: 5:00pm
Hors d’ Oeuvres: 5:00pm – 6:00pm
Dinner: 6:00pm – 8:00pm
After Dinner: Stargazing at Duck Pond
Ticket Price: $521.60 per person, includes taxes and gratuity

More about Cava Maciel:
Mexican winemaker Jorge Maciel, founder of Cava Maciel in Valle de Guadalupe, was born in Ensenada and began making wine in his parents’ garage in 2000. A former construction professional, he fell in love with wine after a life‑changing trip to Italy in 1993, inspiring his boutique, astronomy‑themed facilities.

Cava Maciel is a boutique winery in Valle de Guadalupe, Baja California, crafted around winemaker Jorge’s philosophy of quality over quantity. Working with select fruit from Guadalupe, San Vicente, and Ojos Negros, he produces small-lot wines that highlight Baja’s diverse terroirs. The lineup centers on characterful reds such as Cabernet Sauvignon, Merlot, Nebbiolo, Mourvèdre, Petite Syrah, and blends like Alba, Lúneo, Orbito, and Apogeo, alongside limited Chardonnay and refreshing sparkling wines. Reds are typically aged in French and American oak and built for structure, longevity, and gastronomic versatility, reflecting a restrained, European-influenced style. Within Baja’s emerging boutique wine scene, Cava Maciel is important as a low-production, high-focus project that offers intimate, winemaker-led tastings and terroir-driven wines, helping define the region’s reputation for serious yet approachable Mexican wine.

Menu:
first course
Hamachi Crudo: Aguachile Verde, Asian Pear,Toasted Chicos
Venus Blanco – Chardonnay

second course
Cheese Course: Iberico Jamon, Port Salut, Fig Eclair
Venus Rosé

third course
Duck Breast: Cocoa Nib Jus, Parsnip Fondants, Salsify & Corn Puree, Dandelion
Orbita – Tempranillo/ Syrah Blend

fourth course
Sonoran Dog: House Bun, Aji Amarillo Ketchup, Queso Fresco, Nopales Relish, Smoked Beans
Via Lactea – Merlot

fifth course
Braised Beef Cheek: Agnolotti, Celery Root, Brown Butter Morels
Luneo – Mourvèdre-led Blend

sixth course
Dry-Aged New York: Smoked Espagnole, Trumpet Mushrooms, Greens
Alba – Cabernet Sauvignon

finale course
Robiola Panna Cotta: Spiced Crumble, Cherry Jam, Caramelized Onion Tuile
Apogeo – Nebbiolo

RESERVE SEATS