Oh I can’t wait for this.
The produce is coming right off the farm and going direct to your belly!
The Details:
When: October 16th, 5pm-10pm(this is the correct time)
Where: Quivira Vineyards, Healdsburg, CA
Price: $115 per person (this is the correct price!)
Tickets: http://graffeats.eventbrite.com
*All dinner reservations must be made through advance ticket purchase.
A (generous) portion of the proceeds will go to further fund Slow Food USA and the Slow Food movement.
On October 16th from 5pm-10pm Quivira Vineyards hosts a special underground dining event featuring Eileen Pardini, Earthkeeper with dinner prepared by chef Blair Warsham of graffEats Guerrilla Dining and chef Julieann Moore of This Little Cookie Co.
Are you a foodie interested in the mystery behind biodynamics? Chef Warsham of graffEats says, “ In shorter words, it’s a spiritual way of farming”. There is depth inside a glass of biodynamic wine, filled with an inexplicable sense of life and freshness, The same could be said about biodynamic fruits and vegetables. “This is what produce aspires to be”, says Warsham.
Guests will be greated with a glass of wine to begin thier garden tour of Quivira’s biodynamic garden, lead by garden manager Andrew Beedy, and will continue into the night with a exquisite yet playful six course dinner, that combines pastry and savory techniques, using produce from the Quivira biodynamic garden. Meghan Smith, tasting room manager at Quivira, will introduce all wine pairings. Come prepared to indulge your palate in a divine, sensory experience, and enhance your understanding of biodynamic farming methods and the importance of knowing where our food and wine comes from.
Proceeds will go to SLOW FOOD USA’s
Slow Food in Schools Projects
Slow Food in Schools supports local projects as they create meaningful relationships between young people and food through building gardens, cooking classes, and farm to school activities.
The Menu: “Sweet on Savory”
Savory Fig Shortbread
Charentais Melon Sorbet, Crisp pancetta
2009 Sauvignion Blanc, Fig Tree Vineyard
Quivira Heirloom Gazpacho Shooter
Quivira Farm Roasted Pumpkin
Brown butter, Grilled oyster mushrooms
Spiced fromage blanc panna cotta
2007 Zinfandel, Dry Creek Valley
“You Pick” Quivira Farm “Pistou” Crostini
Over homemade brioche
Marin Sun Farm Porchetta
Celery root, Smokey Bacon, Gingerbread sauce
2007 Grenache-Syrah-Mouvedre
Poached Pear and Red Currant Gelee
Dark Chocolate Crust, Black Olive caramel
2007 Syrah, Wine Creek Ranch
