Family Meal Menu FEB 3-6: NORTHCOAST MINESTRONE Italian Parsley Pesto CIARA’S PORK & BEEF MEATBALLS Soft & Silky Fioretto Polenta Fontina & Pecorino Romano TRATTORIA CHOPPED SALAD BLC Red Wine Vinaigrette ROASTED WINTER VEGETABLES Farmers Market Picks TAHITIAN VANILLA PANNA COTTA Sonoma Berry Preserves $140…
Fall colors are starting to appear at the Farmers Market but Summer ingredients are at their peak. We are relishing the last weeks of the heirloom tomatoes, summer squash, sweet and spicy peppers and eggplant, whose flavors are so abundant before it turns cold. All…
Gundlach Bundschu is a Sonoma County winery steeped in history. It is the oldest family owned winery in California. The Rhinefarm estate vineyard site sits at the crossroads of the Sonoma Valley, Carneros & Napa Valley appellations. We were lucky enough to be a part of multiple events at the Overlook this year, the winery’s outdoor event space. The view here is spectacular, with vineyards as far as the eye can see.
We specialize in writing custom menus featuring meticulously sourced local ingredients. So, one of our favorite events this year featured a menu inspired by traditional Lebanese dishes. The goal was to have an array of colorful dishes & bold flavors filling the tables. A mezze course to start included chopped sheep’s milk feta & assorted olives, harissa & mint potato salad, grape leaf wrapped sole & skewered beef with red onions & oregano. Next, came the entree -grilled chicken “Shawarma” style, shredded purple cabbage, quinoa tabbouleh & pickled cucumbers. Side dishes of hummus & smoked eggplant salad were served with baskets of warm house-baked pita. And for dessert, a mini rose water & berry panna cotta along with a selection of our client’s favorite Lebanese Baklava bites.
Photography – Courtney & Erin de Jauregui
Rentals – Encore Events Rentals & Theoni Lifestyle Event Rentals
Venue – Gundlach Bundschu
Dart & Arrows – T-Cup Design Nisrine Hanein (nhanein@gmail.com)
Floral – JoLee Blooms & Design
As a native of Ireland, I have always had a soft spot for rhubarb. This peculiar, Spring/Summer vegetable was a dessert staple that was in heavy rotation half the year (my grandparents grew rhubarb in their garden); to this day, the scent of freshly cut…
