Vines, Views & Vibes Harvest Rooftop event benefits V Foundation in Healdsburg

Welcome back. The V Foundation returns to wine country next weekend with an opportunity for people to help fund groundbreaking cancer research grants and sip some wine while you're doing it. Vines, Views and Vibes kicks off next Sunday, the 25th at Michelin recognized restaurant, the Matheson in Healdsburg with pours and bites provided by chef and vintner Dustin Villette with all the proceeds going to the V Foundation. And we welcome to the fore chef Dustin Villette to discuss why this cause means so much to him, as well as Danny Cooper of 88 Vines Entertainment. Welcome, guys. Thank you. Good to have you here. I got to tell you, I usually do wine segments in the morning. I'm kind of excited to do one at about 5 o'clock at night. Yeah, I love it. Let's dive in. Why don't we start with you, Danny? Give us a little primer on what folks can expect. Okay, well, on October 25th, between noon and 3, this kind gentleman is opening up his Matheson restaurant, the rooftop. It's going to be beautiful fall weather and it's an open air thing so the weather is going to be great. You can see all the fall foliage of the Healdsburg Plaza. There's going to be amazing food from this guy, incredible wine, all stuff from this guy and we also have Shev, Sirk, Comstock, Crux, Martinelli also pouring, I think a few others and we have an amazing musician playing who just finished playing Austin City Limits to 10,000 people. Izzy Escobar. Izzy Escobar, amazing musician. She is. She's doing an acoustic set. She's used to playing to 20,000 people and she's doing for 100 people. 100 people on his rooftop and it's going to be amazing. Forbes called her your pop queen for 2026. Oh boy. I love it. And now she's going to be our pop queen for October 25th. There you go. Boom. Well done. It's Vines Views it in vibe. The view, I guess, is from your rooftop. Tell us about your rooftop in your restaurant. So this is happening in downtown Healdsburg at the Matheson. So we opened Valette 12 years ago, Matheson five years ago. It's right here in downtown Healdsburg. Really fun and exciting because small, intimate space. We'll have 100, 125 people and amazing, amazing location right in downtown Healdsburg. So we pour a bunch of fun wines. But like you said, this is Friday, right? Look at this. It's almost five o'clock. I don't care if it's Wednesday. I know. I know. We're not doing morning drinking. Tell us about your wines, because a few of these got 100s. We did. So the first one we're pouring right now is a little fun Sauvignon Blanc. A couple of the wines we have is we have a beautiful Pinot Noir Cabernet. We're going to release this guy here in about two weeks from now. Okay. But this is our 100-point Cabernet. This is our second 100-point Cabernet. But this is our little Sauvignon Blanc. Cheers. Cheers, guys. Delicious. So some of the fun food we're doing up there, we brought a couple of dishes. So the first one we brought right here, you've got to try these little guys. So this right here is a puffed baguette, a little bit of whipped cheese, a little house-made prosciutto. It's a fun little kind of whimsical twist off what we do at the restaurant. So house-made prosciutto with a little bit of a puffed baguette, a little whipped goat cheese. Next thing we're going to do is this right here. So this is something that we just did this with Guy Fieri and David Chang. This right here is our little twist off a seven-layer dip. Now, classically, seven-layer dips got those classic, you know, beans and, you know, tortilla chips. This is our version. You're going deep. Oh, we're going deep. This is caviar. Look at this, people. This is Oscietra caviar in here, uni, whipped creme fraiche. Now, this is kind of what we're known for in our restaurant. We take a classic dish. We took our spin on it. This is kind of, I guess we'd say, seven-layer dip, but blitz style, if you will. All right, let's try it. I know. Come on, Danny. You want to try one, too, right? Look at this. I absolutely do. Oh, my God. So this is, again, cured egg yolks, uni, Oscietra caviar, creme fraiche. I'm not a big caviar guy, but I would dive into that. Egg on egg. All right, good. It's not coming. Welcome to the dark side. Yeah. So these are some of the dishes we're doing, right? Okay. Next we did, we're talking about local seafood sustainability. So this is a local albacore, right, or tombo tuna. We did this with a little bit of wakame, a little seaweed, a soy kombu emulsion. And then with that, we did a sesame snow. So this right here, another one of those kind of beautiful dishes we do. And you'll see how it's just got beautiful, pristine local seafood. It's gorgeous. Sustainable, which is fantastic. And then we're doing a little bit of wakame on top of here and a little bit of furikake. Furikake is a Japanese rice seasoning. We're running out of time, but I want you guys both to have a connection to the V Foundation. Tell us what it is. So we're actually both on the board. Danny's in Southern California. I'm up here in Northern California here in Sonoma County. V Foundation for Jimmy Valvano, amazing thing. And that's what this October 25th event is all about. It's all about honoring, you know, getting, preventing cancer. V Foundation is such an amazing cause. Their whole motto is work themselves out of a job. So, come check out TheMathesons.com, 88vines to get tickets. 88vines.com to get tickets. And if you use a promo code VALETTE, V-A-L-E-T-T-E, you'll get $20 off it. And the V Foundation also, 20% of every bottle is going to the V Foundation. Sold. Amazing. And the wine is amazing as well. And your dad was a firefighter, and you're doing part of this too because of your dad, right? Pops, yeah. 47 years fighting fires here in Sonoma County. All right. Well, it looks amazing. Once again, it's Vines Views and Vibes next Sunday, noon to 3 at Healdsburg. Tickets go to thematheson.com. Right, guys? Or 88vines.com. All right. Either one of you. Dustin, Danny, all the best. Thanks for coming in. Thank you. And we'll be right back after I finish off one of these. Love it.