We have another dinner planned for our spring Wine and Food Pairing with Local Chefs. These dinners provide a special experience where you can chat with the chef and hear from the winemaker while enjoying an exceptional five course dinner. Often times in additional to our current releases we serve wine from our library collection, such as our 2001 Cabernet Sauvignon or our 2003 Cabernet Franc. This is a leisurely experience European style - not to be missed. On March 22nd we welcome Kelly Whitaker from Pizzeria Basta at the winery. Kelly is an outstanding chef serving not only pizzas. Here is the menu from our dinner with Kelly last year.Kamilche Sea Farms Mussel’s Toast “Rouille” -paired with Basta White (Muscat Blanc)
Beet Ravioli Homemade Ricotta Fennel Froth -paired with Syrah 2008
Grant Family Farm Pork Shoulder Celery Root Puree Red Cabbage -paired with Petite Sirah 2009
Sous Vide Short Rib Smoked Potato Dinosaur Kale -paired with Reserve Syrah 2009
La Passtiera – the ultimate dessert from Naples -paired with Allegretto
Beet Ravioli Homemade Ricotta Fennel Froth -paired with Syrah 2008
Grant Family Farm Pork Shoulder Celery Root Puree Red Cabbage -paired with Petite Sirah 2009
Sous Vide Short Rib Smoked Potato Dinosaur Kale -paired with Reserve Syrah 2009
La Passtiera – the ultimate dessert from Naples -paired with Allegretto
For reservations please visit: http://localchefs2011.eventbrite.com/
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