Kendall-Jackson Wine Estate Farm-To-Table Dinner Series

Snap peas, ice lettuce, sorrel, garlic, fava beans, spirgarello and purple shiso. Those are just a few of the fine vegetables guests will savor at the May 13 Farm-To-Table Dinner Series at Kendall-Jackson.

For each dinner, there’s a theme:

May 13 – Sonoma County Lamb
June 10 – 30-Day Dry-Aged Duck
July 8 – Seafood – Salmon & Calamari
August 12 – Fowl & Heirloom Pork
September 9 – Heirloom Tomato & Sonoma County Angus Beef
October 14 – Oysters & Steak

And it truly is farm-to-table, with ingredients plucked straight from the elaborate on-site garden at the KJ Santa Rosa estate on Fulton Road just of Highway 101. Guests sit at a prettily decorated communal table right in the garden, enjoying stories shared by KJ’s wine experts and master gardener, Tucker Taylor.

Taylor is a celebrity gardener (yes, there is such a thing), formerly of Thomas Keller’s Michelin three-star French Laundry in Yountville. When he joined the KJ team three years ago, he completely revamped the three-acre winery, with an exotic array of vegetables, fruits and herbs.

Guests start with a welcome reception of wines and appetizers. Then, they sit back for a family style meal and a gorgeous sunset. All through the evening, there are more wines, including Kendall-Jackson reserve and estate bottlings, plus a few surprises from the cellar.

Here’s the May 13 menu:

APPETIZERS
Oysters
Cheese & Charcuterie
Asparagus Soup

DINNER
Yellowtail Jack with Snap Peas, Ice Lettuce, Sorrel
Roast Leg of Lamb with Green Garlic, Farro, Fava Beans
Braised Lamb Belly with Spirgarello, Spring Onion
Beets with Pickles Chard Stem, Purple Shiso, Délice de la Vallée
Carrots with Carrot Top Pesto, Pea Tendrils
Farmer T’s Lettuce, with Spring Herbs & Flowers, Fennel, Radish, Fines Herbes Vinaigrette

DESSERT
Honey Cake with Fennel Pollen Crème Brûlée, Yogurt Mousse, Honey Gel, Candied Granola, Lemon Crémeux