There is still time to RSVP for our virtual cooking event hosted by Chef John Ash, two-time James Beard award winner and the “Father of Wine Country Cuisine”. For those that have already RSVP’d, we look forward to seeing you!

Chef Ash has a long and wonderful history with Sonoma-Cutrer and we’re thrilled he is the host for this event. Live from his kitchen in Santa Rosa, CA, Chef Ash will be demonstrating his own recipes to create a beautiful and delicious 3 course meal. 

Sonoma-Cutrer will provide you with specialty ingredients from local or artisanal purveyors, full recipes complete with shopping list, and directions and the wine for each course. 

Feel free to cook alongside John or simply watch while he demonstrates the recipes.

MENU

(click here to view full recipes and ingredients)

First Course
Oysters on the Half Shell
Paired with 2021 Sauvignon Blanc
Specialty Ingredient Provided: Oysters from Hog Island, Tomales Bay CA, with knife
Choose from either raw with Hog Wash* or grilled/broiled with Chipotle Bourbon Butter*
*Sauces provided

Second Course
California Waldorf Salad with Toasted Walnut Oil Dressing and Point Reyes Aged Gouda
Paired with 2019 Les Pierres Chardonnay
Specialty Ingredients Provided: Toasted Walnut Oil, Point Reyes Gouda

Third Course
Fregola with Wild Mushrooms, Pancetta, and Olives
Paired with 2021 Rose’ of Pinot Noir
Specialty Ingredients Provided: Rusticella Fregola, Wild Mushroom Sampler from 
Sebastopol Farms, CA, Cerignola Olives, Pancetta
 

Date: June 25, 2022
Time: 3:00 PM PST
Format: Google Hangouts 
Please RSVP by June 8th, 2022
This will allow us plenty of time to send you the wines and
procure/ship the specialty ingredients.

$200 + tax
Price is all inclusive of wines at member pricing, specialty ingredients, and shipping. 
RSVP HERE
*Each RSVP will receive enough of the specialty ingredients to prepare the full recipe, plus one bottle of each wine being paired. All other ingredients or additional wines will need to be purchased. Each recipe serves 4 people. 

We hope you will join us! 

Cheers,

Stacey Lawrence
Club Cutrer & Grand Cru Club Manager