The chefs are featured in the Lake County Wine Auction are extremely creative and devoted to their craft. We look forward to sampling the “tasty bites” at the pre-dinner segment of the auction, followed by special dinner sized tasting menu, all created and presented by by Chef Rob Cabreros and his team from Woodland College.
There is a lot of talk about the high quality wines that are a signature in Lake County, but with many unique food products being produced, we now see the county developing into a premier agricultural region as well. Few realize that Lake County provides a perfect environment for nurturing and developing accomplished chefs.
Under the direction Rob Cabreros and his team from the Woodland Collage Culinary Program are working to create an extraordinary dining experience. Local chef/caterers are offering our pre-dinner “tasty bites” which can be sampled along with a variety of Lake County wines. In creating this year’s food offerings, our chefs are taking care to embrace the quality ingredients that we have at our fingertips. So please, spend a few extra moments and savor a locally grown pear or tomato, olive oil from a local mill, or cheese from a local dairy. Then, when this year’s flavors are just a memory, we ask you to think about and support the people who made this food we’ve all enjoyed possible.
It’s amazing how food nourishes, comforts and inspires us all at the same time. After experiencing, on many different levels, the fires of recent years, we are made to realize the importance of this basic need-nourishment. It raises our level of appreciation for those who provide this abundance. We hope the flavors that you experience at this year’s Lake County Wine Auction and the story behind them will inspire you as you help us with our task of building a better community here in Lake County.
Our 2018 food purveyors give you a sense of what’s to come in 2019.
Jeremy Zabel, Chef & Owner
Heirloom Tomato Gazpacho with local olive oil, fromage Blanc and puglese crostini
Kenny & Deana Parlett, Owners
Chili Colorado con Totopo y Queso
Jerry Philips, Chef – Tim O’Meara, Brewer
Spanish Gazpacho in a shot glass topped with a Monchego Gougeres
Hog Island Oysters with a Watermelon Mignonette
Bess Giannakakis, Chef & Owner
Applewood Smoked Turkey, Granny Smith Apple & Currents
tossed in a Toasted Curry & Lime Emulsion on Romaine Leaf
Smoked Peach-Glazed Pork Belly with a watermelon Mint Shooter
Emilio De La Cruz, Mill Master
Award Winning Olive Oil Pairing
Jason Funnell, Chef
Delicate Phyllo Dough rolled with warm earthy spices, roasted nuts, and a sweet white wine infused fruit compote
Tommy Garret, Chef
Pepper Crusted Certified Angus Beef Tenderloin Roulade Stuffed with garlic roasted local asparagus and saganaki served with chimichuri sauce
Jeff Havrilla, co-owner
Green Apple Brie Crostini with a Almond Carmel Glaze
Bob and Madi Mount Owners
Award Winning Olive Oil
2018 Main Menu. A Night of Culinary Innovation.
Light and bright with a huge dose of celebration. That’s the concept behind Chef Rob Cabreros’ culinary creations for the main meal at this year’s event. Over the years, Rob and his team, from the Lake County campus of Woodland College have created small plates and tasty combinations. Some were elements in the main meal and others were designed to go with our featured wines. Now, Rob is pulling it all together into combination that is easy on the palette after an hour and a half of sipping, swirling and tasting, in a way that he says “celebrates our long relationship with the Lake County Wine Auction.” Everything will be on the table and ready right after the Grand Tasting.
Here is what to expect.
Dungeness Crab Rock Shrimp Ceviche served with heirloom tomatoes and micro cilantro
Celebration Jerk Chicken Spring Roll featuring Sous Vide Petaluma Chicken and Green Papaya Salad.
Carne Asada, Chili Verde Taco featuring Snake River Kurobuta poir braised in chili verde, pickled red onions and a flower tortilla.
Pear Walnut Bread Pudding with whisky caramel sauce.
Just in case you want a snack while dancing the night away after the auction, Rob has created an after hours snack bar featuring an Alambre Taco with certified Angus Harris Ranch Beef and bacon. A “Chicken Tinga Taco” with chipoltle Petaluma chicken, local cipollini onions and micro cilantro and a “Smoked Portobello Fajita Quesadilla” with house smoked portabella mushrooms, roasted poblano chilies and pepper jack cheese.
Go the “veggie” route by picking up a green marker at registration and putting it on the table place where you will be dining.