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Parallel 37 has joined forces with the Boisset Collection of award winning wineries to present a series of exclusive wine pairing dinners throughout 2017 at the Forbes Four Star restaurant. The Boisset Collection encompasses more than 25 renowned wineries around the world with more than 20 centuries of combined winemaking history, both in the rich wine regions of California ̶ including Buena Vista Winery, the state’s first premium winery ̶ and in Burgundy.  The ‘Boisset Collection Wine Dinner Series at Parallel 37’ will feature specially crafted menus by Chef de Cuisine and Charlie Trotter-alum, Michael Rotondo that highlight  the restaurant’s concept of globally-influenced California cuisine made with the finest seasonal Bay Area ingredients and perfectly paired with the prestigious portfolio of wines.

Each wine pairing dinner will begin with a reception in the bar and lounge of Parallel 37, followed by dinner in the main dining room and finish with dessert in the neighboring JCB Tasting Lounge located in the lobby of the hotel. At each event, guests will have the opportunity to engage with Chef Rotondo and the winemakers.

Wednesday, April 12 – Boisset Collection Wine Dinner at Parallel 37 with the JCB Collection (featuring vintner and proprietor of the Boisset Collection, Jean-Charles Boisset. See menu below)

Thursday, July 20 – Boisset Collection Wine Dinner at Parallel 37 with Burgundian Wines (featuring Neil Ruane, Export Director for the Boisset Collection)

Thursday, September 7 –  Boisset Collection Wine Dinner at Parallel 37 with Raymond Vineyards (one of Napa Valley’s pioneering wineries and winner of the ‘American Winery of the Year’ Wine Star Award in 2012 by Wine Enthusiast)

Tuesday, December 5 - Boisset Collection Wine Dinner at Parallel 37 with Buena Vista Winery

Each Boisset Wine Dinner at Parallel 37 begins at 6 p.m. and is $225 per guest, exclusive of tax and gratuity. Reservations are required and can be made through Meaghan Shanley at 415.773.6199 or

Boisset Collection Wine Dinner at Parallel 37 with the JCB Collection
April 12 Menu:

JCB No. 13 Brut Rosé

Duck Confit Fritter, Yam, Blackberry

Potato Beignet, Thyme-Infused Honey


First Course:
JCB No. 16 White Wine, Napa Valley

Slow-Poached Ora King Salmon, Moro Blood Orange, Mizuna


Second Course:

JCB No. 3 Pinot Noir, Russian River Valley/ Burgundy
Dungeness Crab Ravioli, Smoked Sunchoke, Asian Pear


Third Course:

JCB No. 1 Cabernet Sauvignon, Napa Valley

48-hour Braised Short Rib, Merlin Beets, Red Wine Hijiki Jus



JCB Passion Red Wine, Napa Valley

Dark Chocolate Blackberry Tart

Salted Caramel Bonbons