Wine is meant to be with food – that’s the point of it.
~ Julia Child
What is it about food and wine combined that thrills our taste buds? The two have a long history of being paired together. Today their partnership is celebrated in a variety of special events. This month, on April 24th and 25th, guests are invited to one such event, the Calistoga Food & Wine Event.
On April 24th, from 6 p.m. to 9 p.m., the Grand Tasting Event hosted by Solage invites ticket holders to savor sips of wines from 30 of Calistoga’s wineries paired with small bites specially prepared by Solbar’s Executive Chef, Brandon Sharp, and his talented team. Chef Sharp and his skilled crew are masters at creating the perfect pairings. They have earned Solbar six consecutive Michelin stars. The Grand Tasting also includes live cooking stations and live music.
Wine makes a symphony of a good meal.
~ Fernande Garvin, The Art of French Cooking
A few of the participating wineries include the historical Chateau Montelena Winery, Twomey Cellars with their exceptional food friendly wines, Dutch Henry Winery and wines from their California Certified Organically Farmed vineyards, plus many more.
Beginning at 6:30 p.m. on April 25th, guests are invited to choose from a selection of four winemaker dinners. Larkmead Vineyards will pair their wines with a menu created by Chef Andy Wyld. Laura Michael Wines and Ziata Wines team with Sam’s Social Club to present their special menu.
Other winemaker dinners:
The French and Creole bistro, Evangeline will present an amazing menu paired with the exquisite wines from Chateau Montelena Winery and Jack Brooks Vineyard. The menu features smoked salmon served with rosti potato and creme fraiche, poached farm egg served with baby artichoke and black truffle, Grimaud Farms duck with pommes puree served with spring vegetables and thyme, and for dessert, tarte tatin with vanilla bean ice cream.
JoLe, a contemporary American restaurant specializing in farm to table menus, teams with Jericho Canyon Vineyard. Leave plenty of room for this menu that begins with 2014 Sauvignon Blanc and King Salmon crudo. The next course pairs 2013 Rose with tapas consisting of grilled anchovy, prawns, and fried cod. Red wine pairings follow, beginning with 2012 Bordeaux Blend served with roasted leg of lamb. The “DB Burger” consisting of braised short ribs, foie gras, and black truffle, will be served with pommes frites and paired with 2011 Cabernet. A second Cabernet, this one from 2006, will accompany steak au Poivre. This incredible menu ends with a strawberry rhubarb tart.
Don’t miss these opportunities to celebrate the delicious partnership of wine and food with Calistoga’s finest!
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