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 for the table
Smoked salmon fromage blanc
Grilled vegetables wrapped in Kelpful seaweed
Kelpful furikake
2023 Pinot Noir Rosé
SECOND COURSE
Mighty Cap Mushrooms with sweet peas, miso butter, garden egg noodles
2022 Jespersen Ranch Pinot Noir
THIRD COURSE
Windrose Farms braised lamb shoulder and jus
Assorted Windrose Farms vegetables and fruits with Kandarian Farms grains, Olea Olive Oil and our house-made red wine vinegar
2021 Cabernet Sauvignon
FOURTH COURSE
Winfield Farm Mangalitsa pork with Chef’s Garden spring onions, greens, sage and lots of olive oil
2015 Fog Catcher; 30% Cabernet Sauvignon, 24% Malbec, 22% Petit Verdot, 14% Cabernet Franc, 5% Carménère, 5% Merlot
FIFTH COURSE
Shortcake with Hayashi Farm strawberry ice cream and lemon verbena
2019 Brut Cuvée Sparkling Wine
