September – October 2014
Our annual dinner at Dry Creek Peach is definitely a yearly highlight – this is our eighth year in the orchard! Words just can’t express the beauty of the peach orchard at the peak of season, the cold, sweet taste of White Peach Bellinis on a hot summer evening, the warmth and passion of farmers Gayle and Brian Sullivan as they lead a tour of their organic farm, and the engaging charm of chef John Ash as he orchestrates the cooking and dining experience. Chef John has created an amazing menu for our dinner, weaving Dry Creek Peaches throughout the entire savory and sweet four-course menu.
We’ll enjoy our sumptuous peach dinner with wonderful J.Rickards wines.
John has a new book called “Culinary Birds” which was published by Running Press Books in the fall of 2013. In addition to the recipes, the book will tackle the good and the bad about current poultry husbandry practices as well as other things we should know about the noble birds. The book was nominated for a James Beard award.
Korean Chicken Wings
Chicken and Shrimp Meatball Soup
Turkey Breast Picatta
Frisee Salad with Fried Eggs and Maple Roasted Bacon