Prepare a four-course dinner with four wineslearn more
Four of Sonoma County's most culinary-focused wineries are donating their chefs and wines to produce the first-ever Best Winery Chefs of Sonoma County charity dinner, November 9th at the Santa Rosa Golf and Country Club. The event will raise funds for the Santa Rosa Sunrise Rotary Club to benefit local and international projects and non-profits, and to recognize a group of mostly under-appreciated, talented chefs.
Winery chefs are responsible for producing an endless array of meals for demanding wine professionals, yet their kitchen skills are rarely seen or appreciated by the general public. This first-time event offers diners a unique opportunity to do just that as they meet and mingle with four chefs who will each prepare a course to be matched with their wines as part of a fabulous, four-course sit down dinner.
J Vineyards and Winery Executive Chef Erik Johnson will take the lead by serving J's sparkling wine with a scallop appetizer, followed by a pumpkin soup topped by crème fraiche prepared by Ledson Winery's chef Justin Brukert and matched with their Sauvignon Blanc. Chef Timothy Kaulfers from Arista Winery had previously cooked the "Pinot and Pig" dinners for Charlie Palmer's Dry Creek Kitchen in Healdsburg, and here will offer "Pork Done Two Ways" matched with the winery's estate Pinot Noir. Dessert duties will be handled by Kolin Vassoler from Simi Winery, and will be paired with Simi's limited production late harvest Riesling.
A wine reception will precede dinner, and silent and live auction of travel and wine experiences will follow.
Questions can be answered by contacting Larry Martin, event chair, at email@example.com or 707-526-2922 during work hours. Please note that the described menu is subject to seasonal availability.
Discounted hotel stays for the event night or the weekend are available at the Vintners Inn for $200 a night, and at the Courtyard Marriott in Railroad Square for $149 a night. Booking information can be found here.
*Note this menu is subject to change and is based on seasonable availability