We celebrated our wedding anniversary with a multi-course progressive tasting menu with wine pairings at ōkta. The timing was with the ōkta Peak Summer Menu Mid-August – Mid-September, part of the Farm Seasion (July-October) where the tasting menu highlights their hearth mimicking the summer sun and its impact on flavor. I had the regular tasting ōkta menu while F had the vegan version – you can see some examples of the slight differences, it was fun discussing what flavors we had in our versions – most of them were very close. We had the same wine pairings every course.
Friendship
Chrysanthemum, Bush Beans, Maple. This is a custard infused with chrysanthemum with haricot vert and yellow wax beans and I believe maple blossom at the top adding some intriguing textures. His vegan version has a cashew custard. 
Far and Near
Carrot, Caramelized Farro, Sea Urchin. This is a caramelized farro waffle where my version has sea urchin and his vegan version had a kohlrabi puree, both topped with these painstakingly slices carrots. This was my favorite wine discovery from sommelier Ron Acierto, a Clos Cobonne Tentations Rosé Cotes de Provence 2022. It was so refreshing and crisp that really elevated and smoothed the briny richness of the sea urchin with its round palate and hint of fruit balanced with edge of minerality. Luckily we got to revisit this again as it was also the pairing for the next course. I often find rosé beautiful but just a touch on the sweet side for me, and this blend that uses a varietal special to Provence, Tibouren, gives this IMHO the perfect mix of accessible, easy-drinking brightness with layers of complexity. This is why you always go with wine pairings – to discover and learn while also enjoying your fine meal.
