As promised, here's the menu we served at the gorgeous Frick Winery for this weekend's "Passport to Dry Creek Valley." We got rave reviews, and a great time was had by all. I'd like to extend an extra special thank you to Edward and Karen from Dehesa Foods, who not only created three of the proteins you'll see below, but also worked alongside us the whole weekend. Just some amazing food by some very talented, passionate people!
By the way, if you're into Rhone varietals, be sure to check out the Frick Winery website. In our humble opinion, Bill produces some of the most exquisite wines in Northern California. A sincere thanks to everyone there for again hosting such an amazing event. Enjoy!
By the way, if you're into Rhone varietals, be sure to check out the Frick Winery website. In our humble opinion, Bill produces some of the most exquisite wines in Northern California. A sincere thanks to everyone there for again hosting such an amazing event. Enjoy!
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| Dehesa's Local Rabbit Pate with Pistachios on Toasted Brioche topped with Castelvetrano Olive Tapenade and Carrot “Threads.” Paired with Grenache Blanc and Viognier. |
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| Ripe Cambozola Cheese on Fig Bread with Fresh Strawberries. Paired with Cinsaut and Cinsaut Rosé. |
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| Wild Mushroom and San Marzano Tomato Spread on Croccantini topped with Grilled Beef Tenderloin and Baby Italian Herbs. Paired with Counoise and Grenache. |
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| Dehesa's Duck Breast Pastrami on Savory Pecan, Raisin, Rosemary Toasts topped with Micro Mustard Greens. Paired with Syrah and Carignane. |
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| “Tonno del Dry Creek” – Dehesa’s “Tonno del Chianti” (Pork Confit) with Pickled Red Onions and “Hearts of Fire” Greens on Baguette. Paired with C3 and Cotes du Dry Creek. |
