Every Sunday at J. Gilbert’s, chef Erik Blomstrann (pictured) matches four wines with southwestern-themed, tapas-sized creations. Last Sunday, for example, started with two Chilean whites, a tomato salad and jerk-seared tuna, and continued with Copper River sockeye salmon and short rib tempura with a pinot noir and a red from Chile’s Valle Rapel.

Sun, Oct 11, 2009 - Sun, Nov 15, 2009
Time: 4 to 8 p.m.
Cost: $25