September – October 2013
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.
- Welcome Bellini (White Peach Puree & Sparkling Wine) & Seasonal Peach Tasting
- Nibbles on the Orchard Table: Peaches with Ricotta and Chestnut Honey ∙ Zucchini Pickles ∙ Sautéed Padrón Peppers ∙ Tuscan Chicken Liver Paté ∙ Watermelon & Peaches with Chili Salt and Limes ∙ Salt-Crusted Potatoes with Salsa Verde
- Salad of Peaches, Heirloom Tomatoes, Fresh Mozzarella and Herb-Infused Oil
- Cider-Brined Game Hens with Peach Salsa
- Butter Braised Swiss Chard
- Lemon Olive Oil Cake with Peaches and Crème Fraiche
This Relish class includes 12 ounces of wine per person served to all participants over 21 years of age. Additional wine is available for purchase by the glass or bottle.
Spend an afternoon exploring and refining your culinary sensory awareness. During this class, Chef John Ash will review the dynamics of how we taste and then dive into an exploration of how food and wine interact with each other. You’ll come away with some basic templates to operate from to help you put food and wine together. You’ll also have a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.
EXPERIENCE BOUNTIFUL SONOMA
A MEMORABLE GETAWAY FOR WINE-LOVERS AND EPICUREAN ADVENTURERS
Journey to the birthplace of California wine
with winery tours, a cooking class, a baking
lesson, wine, cheese and olive oil tastings.
This genuine farm to fork experience will convey
the sumptuousness of the countryside in ways
both memorable and delicious.
Thursday- Sunday, September 19-22
It will be, in the proper sense of the word, a remarkable weekend. The mix of speakers will be as eclectic as ever— from business to technology, from sport to design, from saving the planet to saving time, from the famous to the unknown, from the inspirational to the downright practical. At The Do Lectures you’ll gain practical tools, new ideas, and a different point of view. Speakers talk about their lives, how they think, what they’ve changed, or even what they hope to change. Attendees will be sleeping in furnished tipis, under the most amazing star filled sky and amongst a field of oak trees. There is the most amazing local organic food prepared by a talented chef each day. There are spaces for walking, talking, swimming and relaxing. For more information or to apply to attend please visitwww.dolectures.com.
I’ll be broadcasting live at this event with Steve Garner and The Good Food Hour on KSRO-AM. This is the 17th Annual Kendall Jackson Heirloom Tomato Festival, and it is definitely one of the highlight events in Sonoma County!
I’ll also be judging the Chef’s Challenge, where chefs compete against one another to see who can create the dish that best showcases the tomato. There is a waiting list for this event, but it’s worth it to try to make it, and to put it on your calendar for next year. It’s always a good time!
Menu for this event:
Wild Mushroom Toasts with Fried Basil
Raw Kale Salad with Pine Nuts, Currants and Persimmons
Breast of Chicken with Robiola Cheese and Prosciutto
Soup of Fall Fruits with Muscat Sabayon and Almond Thins
Tonight we will explore some of John’s favorite poultry dishes from all over the globe including one made famous at a little kiosk in Eugene Oregon. Students will experience a variety of flavors and learn how to use different parts of the birds in these recipes. On the menu for this evening:
- Tuscan Chicken Liver Toasts
- Duck Breast Salad with Oranges
- Posole Blanco with Chicken
- Chicken “Man Sandwiches”
- Turkey Saltimbocca with Lemon-Egg Sauce
- The Most Sensuous and Simple Dessert You’ll Ever Eat!
For this hands-on class students will work with Chef Ash using four different birds to prepare seven dishes for a great poultry feast. Many of these recipes come from John’s just released book: Culinary Birds: The Ultimate Poultry Cookbook.
- Deep Fried Quail with Dried Fruit Chutney
- Chicken Livers and Bacon with Ginger Cream Sauce
- Vietnamese Chicken Salad
- Turkey Picadillo Tacos
- Turkey Tetrazzini
- Crispy Duck Rolls with Dipping Sauce
- Roast Duck Breast with Grapefruit
Join me for this Happy Hour Celebration of the release of Culinary Birds! Complimentary appetizers made from the book and a great time! See you there.