Chef Tables In The Vineyard
At this year?s 1, we added a wonderful charity dinner to benefit the Cooking with Kids Foundation. We invited some of our 1 to cook for and each host a table of guests. We were extremely happy to have Guy Fieri and Mario Batali at this dinner in the vineyards. The amazing line-up of chefs included:
Adam Mali (Mandarin Oriental ? San Francisco)
Andrew Wilson (The Lodge at Sonoma)
Bruce Aidells & Dino Bugica (Diavola)
Casey Thompson, Eli Kirshtein & Ryan Scott (Top Chef ? Bravo TV)
Domenica Catelli (Catelli?s)
Douglas Keane (Cyrus, Healdsburg Bar & Grill)
Dustin Valette (Charlie Palmer?s Dry Creek Kitchen)
Jeff Mall (Zin Restaurant & Farm)
Jesse Mallgren (Madrona Manor)
John Ash & Tom Schmidt (John Ash & Co.)
John Stewart & Duskie Estes (Zazu Restaurant & Farm)
Josh Silvers (Three Squares Caf?, Jackson?s Bar & Oven)
Ken Tominaga (Hana Japanese Restaurant)
Mark Stark (Stark?s Steakhouse, Willi?s Wine Bar, Monti?s, Willi?s Seafood, Bravas)
Perry Hoffman (?toile)
Sondra Bernstein (The Girl & The Fig, Fig Caf?, Estate)
Steve Litke (Farmhouse Inn & Restaurant)
Each chef cooked for their table and they all brought their own signature styles to the heirloom tomato inspired dishes. I saw so many impressive dishes being plated up, I wish I could have tried them all. Here are just a few that caught my eye:
Steve Litke?s Heirloom Tomato & Lobster Salad, Tomato Gelee, Bloomed Basil Seed, Micro Lettuces, Sudachi Vinaigrette, Seaweed. Paired with Kendall-Jackson Grand Reserve Chardonnay.
Ken Tominaga?s Sake Braised Beef Short Rib, Tempura Green Tomato with Red Wine Soy Mirin Reduction. Paired with Kendall-Jackson Stature
Adam Mali?s Heirloom Tomato Salad, Mozzarella Made Tableside, Basil Oil, Baby Basil. Paired with Kendall-Jackson Grand Reserve Chardonnay
Douglas Keane?s King Salmon, Matsutake Tsukemono, Radish, Snap Peas, Tomato-Konbu Broth. Paired with Kendall-Jackson Highland Estates Camelot Chardonnay.
Mark Stark?s Coffee Crusted 56 Day Aged Prime New York, Faux Bone Marrow, Bbq?d Tomatoes, Candied Garlic, Fingerling Potatoes. Paired with Kendall-Jackson Highland Estates Trace Ridge Cabernet Sauvignon
John Stewart & Duskie Estes? BLT Salad: Pork Belly Croutons, Little Gem Lettuces, Soda Rock Farm Tomatoes, Buttermilk Dressing, Crispy Paprika Pig Ear. Paired with Kendall-Jackson Grand Reserve Chardonnay
Eli Kirshtein?s ?Marvin Gaye & Chardonnay?: Fresh Tomato Paste, Green Tomato & Chardonnay Broth, Tomato Leaf Puree, Nasturtiums, Albacore, Abalone, Uni. Paired with Kendall-Jackson Grand Reserve Chardonnay
Perry Hoffman?s Roasted Snake River Farms Zabuton Beef, Smoked Heirloom Tomato Sauce, Snap Peas, Sweet White Corn, Nasturtium. Paired with Kendall-Jackson Highland Estates Napa Cabernet Sauvignon
Our own Pastry Chef, Robert ?Buttercup? Nieto made the fabulous desserts for the evening. They were:
Basil Corn Cake, Candied Pine Nuts, Balsamic Caramel Gel, Roasted Tomatoes, Tomato P?te de Fruit. Paired with Kendall-Jackson Late Harvest Chardonnay
Smoke Chocolate Bon Bons, Lavender Bon Bons, Rosemary Shortbread, Coffee Caramel Macaron and Passion Fruit Marshmallow.
Here?s to a truly spectacular event. How often do people have the opportunity to sit down and wine & dine with this many talented chefs under one roof? Hope to see you there next year!