We’re inviting a few of our favorite ranchers, farmers and cheesemongers to join us for an epic evening celebrating the bounty of the Central Coast! Each dinner course will be inspired by a set of local ingredients and paired with our wines. You’ll hear the story of each producer and Executive Chef Jacob Burrell will create a fresh, creative dish to complement it. Start the evening with canape hour in the Chef’s Garden, with seasonal passed bites (like Morro Bay Oyster Co Pacific Gold Oysters and Sourdough Foccacia bites with Stepladder Ranch cheese) along with a wine tasting.
Dinner will be on our outdoor patio, with communal seating and a family-style dinner designed to create camaraderie and fun with your neighbors. This is, after all, a dinner designed to celebrate community!
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SNACKS
Morro Bay Oyster Co Pacific Gold Oysters
Sourdough focaccia bites with assorted Stepladder Creamery and Chef’s Garden toppings
Roasted Windrose Farms lamb on crostini
Fried Mighty Cap Mushrooms with aioli
FIRST COURSE
Fresh sourdough focaccia
Olive oil poached yellowfin tuna with spring vegetable garnish
Roasted spring onion and ‘everything but the wildfire’ fromage blanc
Featuring: Stepladder Creamery & Kelpful
2023 Pinot Noir Rosé
SECOND COURSE
Grilled mushrooms with sweet peas, soft-boiled garden eggs green garlic, sourdough breadcrumbs
Featuring: Mighty Cap Mushrooms
2022 Jespersen Ranch Pinot Noir
THIRD COURSE
A warm salad of farro and lentils with greens, smoked peppers and sow-cooked lamb
Featuring: Windrose Farms
2021 Cabernet Sauvignon
FOURTH COURSE
Grilled Mangalitsa pork tenderloins, collars and sausages dressed simply with shaved vegetables and estate olive oil
Featuring: Winfield Farm
2015 Fog Catcher; 30% Cabernet Sauvignon, 24% Malbec, 22% Petit Verdot, 14% Cabernet Franc, 5% Carménère, 5% Merlot
FIFTH COURSE
Shortcake with strawberry ice cream and lemon verbena
Featuring: Hayashi Farm
2019 Brut Cuvée Sparkling Wine
