A Toast to Talent: The Sow Project Wine Dinner at Magnolia & May

On the evening of April 6, Magnolia & May transformed into a haven for food lovers, wine connoisseurs, and community champions during a sold-out four-course wine dinner benefiting The Sow Project. Beyond the meal, it was a celebration of culinary creativity, mentorship, and meaningful impact.

Guests were welcomed with a menu that paid homage to Southern flavors while weaving in bold global influences. The evening kicked off with a refreshing Strawberry & Tomato Salad topped with whipped feta, microgreens, and pesto, elegantly paired with a White Pinot Noir from Amity Vineyards (2022, Willamette Valley, OR).

The second course featured a playful twist: Tempura Eggplant with General Tso sauce and sambal vinaigrette, bringing a vibrant contrast to the paired 2020 Spatlese Riesling from Schmitt Sohne, Mosel, DE.

Next came the hearty highlight: Grilled Ribeye Steak served with sweet potato pavé and arugula, matched beautifully with a 2022 Cabernet Sauvignon from Lodi Estates, CA.

To round out the night, guests indulged in a decadent Dark Chocolate Crème Brulée, perfectly complemented by a rich 2019 Merlot from Trefethen, Napa Valley, CA.

But the evening’s real standout? One of The Sow Project students landed a job at Magnolia & May as a result of their involvement. As Founder and CEO Ben Vaughn put it, “It was a total win!”

Proceeds from the dinner directly support The Sow Project’s mission to empower the next generation of culinary professionals through hands-on training, mentorship, and career development. Events like this are a testament to what’s possible when great food meets great purpose.

Thank you to everyone who joined us – and to the team at Magnolia & May for believing in the power of potential.