If these dinners were just the story of Ron, Tysan, Lisa and I raiding the nearly endless cellars at The Herbfarm, it would be a really good story, but there's more to it.  Keith Luce has just taken the reins as the Executive Chef at the Herbfarm, and the menus he has come up with to pair with these peerless wines are nothing short of extraordinary.  Keith has been the Sous Chef at the Clinton White House, Executive Chef at Spruce in Chicago, The Inn at Little Nell in Aspen, and for Plumpjack in the Bay Area.  Keith has also won awards too numerous to mention including the James Beard "Rising Star Chef" award.