The PopUp Dinner Wine Country

Saturday, October 19, 2013

SECRET WINE COUNTRY LOCATION
TO PURCHASE DINNER

Pre-Purchase your meal and all you have to do on October 19th is pack in your table decor and pick up your food & wine (optional) between 6 and 7pm.
Dinner Menu
(Picnic dinners include disposable plates, napkins and cutlery – they do not include glasses)

Provençal Picnic for Two
Charcuterie: pate, rillettes, cornichons, olives, mustard
Salade: fig & arugula salad, pecans, pancetta, chenel chevre, fig & port vinaigrette
Plat: duck confit, roasted shallots, farro salad, herbs, mustard vinaigrette
Avec: ratatouille from our gardens, baguette and butter, sparkling water
Fromage: artisanal cheese selection, fruit and nuts
Le Dessert: chocolate pot de crème, madeleines

Tuscan Table for Two
Salumi:  house cured meats, mostarda
Antipasti: pickled vegetables, roasted peppers, white bean puree
Insalata: burrata & heirloom tomato salad
Entree: balsamic roasted porchetta, roast potatoes with sea salt
Con: foccacia and olive oil, sparkling water
Formaggio: pecorino & figcake
Dolci: rosemary olive oil cake with orange marmalade, biscotti

Vegetarian
Nibbles: pickled vegetables, roasted peppers, white bean puree
Cheese: cheese, crostini, fruit, nuts
Salads: burrata & heirloom tomato salad, simple green & fine herbes salad
Entrée: garden vegetable frittata
On the Side: ratatouille from our gardens, baguette and olive oil, sparkling water
Dessert: chocolate pot de crème, madeleines, biscotti

WINE LIST

More Info

Our Summer Party

We were lucky enough to have our staff and their extended families join us at Jack London State Park last month for our annual party in appreciation of our employees and the hard work they do throughout the year. We had a delicious BBQ catered by our friends at Frank’s Texas BBQ, and were treated to an exciting dress rehearsal of the Fantastical Family Night by the amazing Transcendence Theatre Company. It was lovely to be able to watch the children smile, giggle and be in awe of the magical performance. Earlier in the day, families were able to take their kids to Howarth Park in Santa Rosa, where they rode the train, played in the Jump House, and got wet in the spouting water fountain. It was a great day!

Notes from Durae

Summer is breezing by and if you haven’t already perused our chefs’ latest creations, you might like to have a glance at the menu, or, better yet, pay us a visit!  I recently hosted my sweet sister and her family from Juneau, and I can say that there’s no better way to find again your love for this season in Sonoma than to travel our back roads with an Alaskan! With an impromptu stop required at every market, farm, and roadside stand that we passed, I’ve sampled ripe cherries and apricots, cold-smoked salmon and raw oysters, crunchy carrots and sweet cloudberries, to name a few.

Besides the new potatoes, baby carrots, homemade apricot jam, and heirloom tomatoes that are gracing the menu from our own farm, you might have noticed the addition of some delectable locally caught salmon dishes. Fisherman Ray, of Bodega Bay (from whom we procure our salmon), is loving this year’s salmon season.  The hauls are ample, the fish and ocean healthy, and plump, pink salmon that were caught that morning are arriving in our kitchens.  Ray tells me that the bumper harvest we’re experiencing this season is due to the thick layers of krill in the waters that the salmon eat, imbibing the deep, red color that we know means a tasty salmon.

Our chefs are making use of those fresh fish in a house-smoked salmon dish, served with pickled beans, frisee, dill, fennel, and a farm egg vinaigrette, as well as a king salmon entree that is heavenly. We love to know where our food comes from, and thought that you might like to learn a bit about it, too. And if you’re craving some locally-grown goodness, come see us at “the fig.”  I recommend traveling the scenic route.

Cheers!

Special Staff Wedding

This summer, we had a wedding that was much closer to home. We all send big congratulations to Managing Partner/Executive Chef John Toulze and his amazing bride Claudia on their recent marriage. Surrounded by family and close friends, John and Claudia had a beautiful ceremony in their backyard followed by a farm-to-table feast prepared by good friend Michael Johnson. Beautiful photographs taken by Megan Clouse, stunning floral arrangements by Anne Appleman and a yummy cake by our friends at Crisp Bake Shop topped off the evening. It was a beautiful day and a reminder of how important our role as a caterer is on special occasions.