The chefs who will be featured in the Lake County Wine Auction for 2017 are very creative and devoted to their craft. We look forward to sampling the “tasty bites” at the pre-dinner segment of the auction, followed by the salad, main course and dessert, all created and presented by several of these fine food purveyors of Lake County.
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 of local chef Rosemary Martin and her team are working to create an extraordinary dining experience. Ten of our local chef/caterers are offering our pre-dinner “tasty bites” which can be sampled along with a variety of our wines.In creating this year’s food offerings, our local 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.
The 217 tasting menu is taking shape. Much more to come!
Chef Jeremy Zabel
Fresh Grape, Pt. Reyes Blue Crumble & Walnut Canapes
Instructor/Chef Robert Reil and students
Smoked Salmon, Pickled Onion & Roasted Artichoke Creme Fraiche on Pumpernickel
Chef Jerry Phillips
Plantain Fritters served with Mango Ketchup, two styles of bear by brewer Tim O’Meara.
2017 Main Menu
A Mediterranean play on a wedge salad.
“Little Gem” baby romaine,
layered with feta, grilled red pepper, cucumber,
local grape tomatoes topped with Six Sigma
lardon (sans on veggie choice)
and a vinaigrette with Greek oregano.
Meat Option -Filet Mignon & Prawns
with Cache Creek Syrah reduction and
demi glaze, with assorted mushrooms,
served with a side of potato pave and
Vegetarian Option – toasted Isreali couscous
on a bed of pumpkin seed pesto topped
with roasted root vegetables, served
with a side of potato pave.
Spiced Lake County pear cake with
a carmalized Lake County Walnut topping,
served with a dollop of cinnamon