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Welcome Reception
Cafe La Haye, Jeffrey Lloyd
Mushroom-Olive Duxelle in Phyllo, Rosemary Beef with Green Olive Tapenade & Dungeness Crab Cake with Black Olive Aioli
Gloria Ferrer Caves & Vineyards, Va de Vi
HelloCello, Mixologist - Fred Goth, Sonoma Sparkler
Limoncello di Sonoma, Fresh Mint and Oregano, Gloria Ferrer Va di Vi
Prohibition Spirits, Mixologist - Fred Goth, The General’s Old Fashioned
Hooker’s House Bourbon, FigCello di Sonoma, Aperol, Blood Orange
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Menu One
--Fish--
the girl & the fig, John Toulze & Erin Smith
Striped Bass, Roasted Artichokes, Chanterelle Mushrooms,
Bacon & Picholine Olive Purée
Imagery Estate Winery, 2010 Estate Viognier
--Salad--
Sonoma-Meritâge Martini Oyster Bar & Grille, Carlo Cavallo
Principe Parma Prosciutto, Heirloom Beets, Olive Pesto,
Warm Goat Cheese, and Blood Orange Salad
B.R. Cohn Winery, 2010 Carneros Chardonnay
--Main--
The Depot Hotel Restaurant and Garden, Antonio Ghilarducci
Braised Duroc Pork Cheeks, Taggiasca Olive Risotto,
Olive-Orange Gremolata
Benziger Family Winery, 2007 Sonoma County Merlot
--Cheese--
The Epicurean Connection, Sheana Davis
Delice de la Vallee with Honey Pomegranate Molasses Olives
VJB Vineyards & Cellars, 2009 Sonoma Valley Primitivo
--Dessert--
Saddles Steakhouse at MacArthur Place Inn & Spa, Dana Jaffe
Pot du Crème with Lemongrass and
Castelventrano Olives, Olive Oil Madeleines
Imagery Estate Winery, 2010 Estate Muscato di Canelli
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Menu Two
--Fish--
Santé at the Fairmont Sonoma Mission Inn, Bruno Tison & Andrew Cain
Olive Oil Poached Cobia, Saffron Scented Yukon Gold Potatoes, Fennel,
Niçoise Olive Bordelaise, Crispy Cardoons
Imagery Estate Winery, 2010 Wow Oui
--Salad--
ESTATE, John Toulze & Brian West
Cauliflower Sformato, Arugula and Wood Roasted Cauliflower Salad,
Sale Secco Olive-Orange Vinaigrette
VJB Vineyards & Cellars, 2010 Gabriella Ranch Chardonnay
--Main--
El Dorado Kitchen, Armando Navarro
Roasted Rack of Lamb with Ligurian Olive & White Bean Purée,
Roasted Artichokes, Sofrito and Picholini Pesto
Akóma Zoúme, Athena at Mountain Terraces Vineyard
--Cheese--
Hot Box Grill, Norman Owens
Grana Padano Budini, Fennel and Olive Salt Crackers, Mixed Olive Tapenade, Olio Nuovo, Citrus Olive Oil Powder
Cline Cellars, 2010 Sonoma County Zinfandel
--Dessert--
Ram’s Gate Winery, Jason Rose
Olive Oil Almond Cake – Castelvetrano Olive, Orange Blossom
Ram’s Gate Winery, 2010 Muscato
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Menu Three
--Fish--
LaSalette Restaurant, Manuel Azevedo
Chouriço Crusted Day Boat Scallops, Japanese Sweet Potato Purée,
Leek Confit, Green Olive Molho Cru
Landmark Vineyards, 2009 Overlook Chardonnay
--Salad--
Carneros Bistro at The Lodge at Sonoma, Andrew Wilson
Chicory Salad, Poached Squid, Citrus, Tapenade Vinaigrette
Jacuzzi Family Vineyards, 2010 Arneis, Paicines
--Main--
Ramekins Culinary School, Doug MacFarland
Crispy Confit Leg of Liberty Farms Duck, Yukon Potato, Smoked Duck Breast and Brussels Sprout “Hash,” Black Olive and Blood Orange
Benziger Family Winery, 2009 Russian River Valley Pinot Noir
--Cheese--
Carneros Caves, Gary Edwards
Cave Aged American Manchego Wedge with Sonoma Valley Olive Oil Drizzled over Green String Herbs, Vella Mezzo Secco Cured with Grape Seed Oil & Cocoa and Switzerland Cave Aged Hard Mountain Slivers
B.R. Cohn Winery, 2009 Sonoma Valley Zinfandel
--Dessert--
Ramekins Culinary School, Lisa Lavagetto
Chocolate Budino with Mediterranean Sea Salt and
The Olive Press Mission Olive Oil
Jacuzzi Family Vineyards, 2010 Sonoma Valley Late Harvest Aleatico
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