Don your ugliest holiday sweaters, because Bar Ivy is hosting its inaugural Holiday Wine Dinner on Tuesday, December 13, featuring creative fare paired with eclectic French wines and a festive dose of seasonal spirit. Executive Chef Jonathan Till and Chef/Owner Nathan Beauchamp have collaborated on a delicious four-course savory menu (plus some special sweet surprise endings) such as Baked Oyster (with leeks, brioche, fennel pollen); Steelhead Trout (with puff pastry, dill, crème fraiche, smoked roe); Sturgeon (with savoy cabbage, crispy ham, mustard butter); and Venison (with chestnut polenta, juniper, red currants). Paired alongside the meal will be five eclectic wines from France, such as a perfect-with-oysters Muscadet, a skin-contact Savagnin from Jura and a fortified Rancio dessert wine from Southwest France, curated by Aaron Keller from Williams Corner Wine. The dinner kicks off at 6pm with an introductory meet-and-greet and welcome snacks (such as Cacio e Pepe Gougeres and Cured Salmon Crumpets), followed by the seated pairing dinner at 6:30.