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Villa San-Juliette hosting farm-to-table dinner 

winemaker dinner VSJ

Locavore dinner served up at Villa San-Juliette

  • Who: Everyone is welcome
  • When: Saturday, August 10th
  • Time: 5:30 pm
  • Location: Villa San-Juliette Winery
  • Tickets: $125 per person, $100 per club member

 

Villa San-Juliette Winemaker Matt Ortman is hosting a dinner prepared by Chef Charles Paladin Wayne using seasonal ingredients sourced within 50 miles of the winery. This multi-course, farm-to-table dinner will be paired with a selection of Villa San-Juliette reserve wines.

Live music by Matthew Szlachetka, the lead singer of The North Star Session, will add to the evening’s ambiance. After dinner, mingle with local farmers and vendors at our own mini farmers market where you might even take home some of the ingredients used in the dinner. You are invited to join them for an evening embracing local food, music and Villa San-Juliette wine. Call the winery for more information at (805) 467-0014.

Menu

Hors’D Oeuvres: Shimp Sambuca, Tender prawns wrapped in Pancetta Bacon and sautéed with Sambuca Liquor Crostini of Windrose Farm Organic beets tossed with White Truffle oil and Chives on Beverly Michaels Alcea Rosea Farm Chevre

Plated Salad: Mache with Candied Garlic and Shitake Bacon, Baby Heirloom Tomatoes, Rinconada Dairy Feta Cheese and Banyuls 5 year sherry Vinaigrette

First Course: Mixed Grill of Fresh Local Sustainable seafood, Morro Bay Oysters Grilled and Served with Shallot Butter, Fresh Local Line-Caught King Salmon Grilled and Lightly Smoked with Lemon, Caper and Dill Buerre Blanc, Fresh Local White Sea Bass with Roast Corn Relish with Red Wine Nantua Sauce, Saute of Tuscan Kale and Sweet Onions

Intermezzo: Rose Sorbet with Lavender Sugared Grapes and Sugar Dusted Mint

Second Course: Mixed Grill of Organic Grass Fed Poultry Lamb and Beef, Nick Ranch Organic Grass Fed Beef Bratwurst Grilled Windrose Farm, Old Creek Ranch Organic Grass Fed Lamb Leg Roasted with Rosemary and Windrose Farm Garlic cloves, Roast Mixed Fingerling Potatoes, Grilled Organic and Sustainably Grown Vegetables

Dessert: A tasting of the Cheeses from Rinconada Dairy and Alcea Farms, With Chef Charlie’s 72% Guanaja and Scharffenberger Cocoa Nib Truffles

 

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About the author: Publisher Scott Brennan

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