"Twenty years ago none of this existed."
Lebanon’s civil war forced the Ghosn family to flee the Beqaa, but by 1994 brothers Sami and Ramzi had revived their distillery and resumed production of arak (an anise-flavored distilled spirit) in Tanaïl. In 1998, Massaya's wine production increased with help from France: Dominique Hebrard from Bordeaux and the Brunier brothers, Frederic and Daniel, from Chateauneuf du Pape. In less than 15 years, Massaya wines had an international reputation, culminating in an expansion to Faqra, Mount Lebanon.
This four-course dinner will highlight a range of the Lebanese wines - finishing with arak - alongside curated courses by Ophira Executive Chef Steve Eakins and team.
Arrival is at 6 p.m.; dinner will be served at 6:30 p.m.
**Ticket includes four courses, wine pairings, tax and gratuity.**