CANTO VI

09/08/2026

The Coveted Table — Version 2: W**e of the Sea

What happens when exceptional w**e meets the ocean floor?

For Version 2, we’re taking you on a six-w**e journey from vineyard, to sea, to table—featuring underwater-aged w**es from Italy, Germany, France, and Serbia, paired with an imaginative menu created to complement each pour.

Joining us is Chef Dara Yu—MasterChef Junior runner-up at 12, CIA-trained pastry chef, and winner of MasterChef: Back to Win at just 20. Drawing from her Chinese heritage, Los Angeles upbringing, international influences, and classical training, Dara brings a playful, refined, and deeply personal perspective to the table.

Six w**es. Six pairings. One extraordinary journey beneath the sea.

Join us for The Coveted Table: W**e of the Sea with Chef Dara Yu. Tickets on sale now! Link in bio

08/19/2026

Purchase your tickets here!

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08/19/2026

CANTO VI Presents proudly debuts its inaugural dinner, an unforgettable evening pairing the legendary w**es of Burgundy with the extraordinary cuisine of Chef Sal Marino of Marino Ristorante. For more than 43 years, Marino Ristorante has been a Los Angeles institution, and Chef Sal has earned a reputation for creating the kind of unforgettable dining experiences that collectors turn to when opening their most treasured bottles. Because great w**e isn’t defined by borders, and neither is great cooking, Burgundy and Chef Sal are a natural pairing.

This special evening marks the launch of a new CANTO VI series bringing exceptional chefs, world-class w**es, and extraordinary culinary experiences to Chatsworth. Guests can enjoy the talent and flavors that have made Los Angeles dining so special, without traveling across the city. Join us for an intimate evening where exceptional food, remarkable w**e, and the art of bringing them together take center stage.

Friday, September 4, 2026

Reception Begins at 7:00 PM • Dinner at 7:30 PM

$195 per person (all-inclusive)

The All-Inclusive Evening Features:
Ch*****ne reception with tray-passed hors d'oeuvres and an opportunity to mix and mingle with fellow food and w**e enthusiasts.
An individually plated, multi-course dinner created exclusively by Chef Sal Marino.
A curated lineup of exceptional Burgundies, expertly paired with each course.

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THE EVENING'S MENU

Tomato Gazpacho & Pomodoro Fett'unta
CH*****NE | 2019 DOMAINE LAGILLE, "AU FIL DU TEMPS" EXTRA BRUT

Passion Fruit Scallop Crudo
CHABLIS | 2019 DOMAINE FEVRE

Heirloom Tomato Summer Salad, Mozzarella di Bufala
SANTENAY | 2020 DOMAINE REMI JOBARD

Mezzi Anelli Artisanal​ Pasta
Mai​ne Lobster, Brandy, Tomato, Basil
CHASSAGNE MONTRACHET | 2021 DOMAINE BORGEOT VIEILLES VIGNES

Duck Breast, Andy's Orchard Plums
MARANGES | 2022 BACHELET-MONNOT

Angus NY Steak, Celery Root
POMMARD | 2022 BACHELET-MONNOT
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07/31/2026

Some things are just better when you’re there 😊

07/24/2026

There’s something special about bringing people together around a table, and each Canto House Supper Club leaves us grateful for the conversations, connections, and memories created along the way. Subscribe to our newsletter to be the first to know about upcoming events and reserve your seat for the next experience at Canto VI!

07/22/2026

Can you land the perfect bite? Pause the screen to land the spoonful of roe right on top of the Dungeness Crab Tartare. Drop your screenshots in the comments section, let’s see who has the hands of a chef!

07/18/2026

When a night out tastes just right *insert chef’s kiss here*
Swipe and check out some of our delicious dishes by s a r a h s a n d e r s served at our past Canto House Supper Clubs!

Saffron Potato Croquette, Garlic Labneh, Roots, Shirazi Vinaigrette, Nasturtium

Mt. Fuji Salmon, Crystal Bread, Black Allium, Saffron Honey, Wild Coho Roe, Black Lime, Tuile Shard

Spring Lamb, Persian Sabzi, Chimichurri, Red Onion, Fennel Fronds, Dill, Red Sorrell, Rice Crisp

Lima Bean Agnolotti, Dill Butter, Snap Peas, Pea Tendrils, Black Summer Truffle

Hokkaido Scallop, Pickled Apple, Meyer Lemon, Horseradish Brodo, Wasabi, Pickled Black Radish, Borage, Dill Oil, Black Tapioca

Persian Strawberry Sponge Cake, Gaviota Strawberry Shirazi, Rose + Orange Blossom Honey, Spring Blooms

Cured Black Olives, Zaatar, Sarshir

Dungeness Crab Tartare, Crispy Rice Tahdig, Herb Labneh, Sumac, NuGen Coho Roe, Micro Dill

Penne Rigate Arrabiata, Whipped Citrus Ricotta, Fennel Anchovy, Pangrattato, Basil Blossom, Persian Sabzi, Fennel Frond

Braised Short Rib, Pomegranate + Sour Cherry Molasses, Sour Cherry Compote, Crispy Shallots, Artichoke Heart, Citrus Gremolata, Dill Fronds

Pistachio + Walnut Baklava, Orange Blossom Chantilly Cream, Rose Wildflower Honey, Charred Apricots

Heirloom Tomato, Bing Cherry, Yellow Peach, Persian Cucumber, Sour Cherry Vinaigrette, Blossom

07/10/2026

Come take a look at last month's supper club at Canto VI!
An unforgettable evening filled with beautiful conversation, incredible food by Chef Sarah Sanders, and thoughtfully curated w**e pairings by Sommelier Ferdinando Mucerino. Highlights of the evening included penne rigate with a whipped citrus ricotta, Dungeness crab tartare, braised short rib, and a decadent baklava dessert. Each course brought something unique to the table and made for an unforgettable dining experience.
Thank you to everyone who joined us and helped make it such a special gathering. We can't wait to welcome you back to the table for our next Canto House Supper Club! Join our newsletter for updates on our next event (link in bio)