pErfECting finEr toUChEs While Chef Knoll and his staff bring the meal together in the kitchen, other team members work diligently to perfect the experience in other ways. In the dining room, hospitality assistants set each table flawlessly; folding every napkin and polishing every plate, glass and piece of silverware by hand to make sure presentation is second to none. The “ladies” (as they’re called by Jordan staff) also position one calligraphed cork with the guest’s name front-and-center at each place setting. In the cellar, Sommelier Yen opens and tastes each wine. Specific vintages are decanted first, allowing them at least two hours to open up and breathe. This process makes the wine softer and inherently easier to pair with some of the bold spice flavors Chef Knoll creates. Our sommelier meets with the chef a few days before the lunch to determine which vintages will pair best with the menu—and usually digs into the Jordan cellar to include a surprise. (It wouldn’t be a surprise if we revealed how our staff makes the selection.) 17http://www.flickr.com/photos/jordanwinery/sets/72157626917561064/