Some dinners deserve a little more room on the calendar. The Powder wine dinner on Friday, Nov. 13, brings two chefs, five courses and a California winery to Waldorf Astoria Park City for an evening made for lingering. Ridgeline & Flame pairs guest chef Steve Benjamin of Waldorf Astoria Monarch Beach with executive chef Stuart Roger, with Domaine Della wines poured alongside each course.
Dinner begins at 6 p.m., and the lineup travels from Kristal caviar to a chocolate finale. Between those bookends, expect French culinary touches, thoughtful pairings and a chance to hear directly from winemaker David Hejl. Consider it a very good reason to turn an ordinary Friday into a night out.
Two Chefs, One Powder Wine Dinner
At Powder, Benjamin and Roger will share the kitchen for what the restaurant calls a “four-hands” tasting menu. In other words, two chefs will collaborate on one five-course experience, with each plate matched to a Domaine Della wine.
The evening leaves plenty of time to enjoy each course, discover a new favorite wine and hear the stories behind the pairings.
From Caviar Surprise to Le Chocolat
The evening’s menu gives plenty to look forward to, from a delicate opening to a richly layered main course. Here’s a peek at the five-course progression:
- Caviar Surprise: Kristal caviar with cauliflower velouté and lobster gelée, paired with 2024 Bacigalupi Vineyard Chardonnay.
- Classic Leeks Vinaigrette: Leeks with shallots, eggs mimosa, Dijon mustard, hazelnuts and red wine vinegar, paired with 2024 Ritchie Vineyard Chardonnay.
- Fresh Cod Flakes: Brandade, fingerling potatoes, lemon confit, capers and crispy eggplant, paired with Sonoma Coast Pinot Noir.
- Cabbage Farcie With Beef Cheeks: Comté pasta gratin, wild mushroom, foie gras and black truffle, paired with 2023 Earl Stephens Vineyard Pinot Noir.
- Le Chocolat: A chocolate sensation with crémeux araguani and Oreo cookie crumbs, paired with 2023 4 Amours Special Select Pinot Noir.
That last pairing gives dessert lovers something to anticipate before the first course even arrives. If your favorite part of a tasting menu is seeing how the final glass changes the last bite, this is an evening to keep on your radar. You can browse the full dinner menu before reserving.
A Winemaker at the Table
Domaine Della specializes in Pinot Noir and Chardonnay from the Russian River Valley, Sonoma Coast and Santa Lucia Highlands. Its small-production wines are available through a private allocation list, making this dinner an opportunity to explore several pours in one sitting.
Hejl will speak about each wine as it is poured, adding context to what’s in the glass. Rather than simply reading a tasting note, guests can hear from the person behind the wines as the meal moves from Chardonnay into Pinot Noir. It’s the kind of experience that makes a thoughtfully paired dinner feel like an occasion of its own.
Book Your Powder Wine Dinner
When: Friday, Nov. 13, 2026, at 6 p.m.
Where: Powder at Waldorf Astoria Park City, 2100 Frostwood Blvd.
Price: $290 per person, prepaid, as listed on OpenTable.
Reservations: Book Ridgeline & Flame on OpenTable. Seating is limited; check the reservation page for availability, final charges and booking terms.
Planning more meals around the evening? Our fall restaurant hours guide is useful for a shoulder-season visit. You can also find the dinner on Dishing’s event calendar.
Before Then: A Last Taste of Oktoberfest
For a more immediate visit, Powder’s Oktoberfest menu runs through Oct. 31 at lunch and dinner. Roger’s Bavarian-inspired lineup includes bison bratwurst with juniper-mustard jus, smoked Utah trout rösti and brown butter pork schnitzel, plus a Bavarian pretzel and apple strudel with beer caramel. Find the details on our Oktoberfest calendar listing and reserve a table at Powder.
