Our 2012 Passport To Dry Out Creek Menu

As promised, here's the card nosotros served at the gorgeous Frick Winery for this weekend's "Passport to Dry Creek Valley." We got rave reviews, as well as a keen fourth dimension was had yesteryear all. I'd similar to extend an extra particular give thank yous you to Edward as well as Karen from Dehesa Foods, who non exclusively created 3 of the proteins you'll run into below, merely likewise worked with us the whole weekend. Just about amazing nutrient yesteryear about real talented, passionate people!

By the way, if you're into Rhone varietals, live on certain to banking concern check out the Frick Winery website. In our humble opinion, Bill produces about of the virtually exquisite wines inward Northern California. Influenza A virus subtype H5N1 sincere thank yous to everyone at that spot for over again hosting such an amazing event. Enjoy!

Dehesa's Local Rabbit Pate with Pistachios on Toasted Brioche topped with
Castelvetrano Olive Tapenade as well as Carrot “Threads.”
Paired with Grenache Blanc as well as Viognier.

Ripe Cambozola Cheese on Fig Bread with Fresh Strawberries.
Paired with Cinsaut as well as Cinsaut Rosé.

Wild Mushroom as well as San Marzano Tomato Spread on Croccantini
topped with Grilled Beef Tenderloin as well as Baby Italian Herbs.
Paired with Counoise as well as Grenache.

Dehesa's Duck Breast Pastrami on Savory Pecan, Raisin, Rosemary Toasts
topped with Micro Mustard Greens.
Paired with Syrah as well as Carignane.

“Tonno del Dry Creek” – Dehesa’s “Tonno del Chianti” (Pork Confit)
with Pickled Red Onions as well as “Hearts of Fire” Greens on Baguette.
Paired with C3 as well as Cotes du Dry Creek.

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