Michele and I just finished our 15th Passport to Dry Creek Valley event at the magnificent Frick Winery, and this may have been our best year yet! We are dead tired and heading out to dinner, but I wanted to share a few shots of the menu and pairings. We got so many wonderful compliments, which really makes all the hard work worthwhile. We have to give a HUGE thanks to our sous chef Elizabeth Howes, from Saffronlane.com. She was truly a delight to work with, and a pros pro.
We'll be back into San Francisco tomorrow afternoon, and things will get back to normal soon. I do have a new video right around the corner, so stay tuned. In the meantime, I hope you enjoy the photos!
 |
| Green Goddess Seafood Nachos - Dungeness Crab, Shrimp and Lobster Cream Cheese on Green Avocado Chip. Paired with Grenache Blanc and Viognier. |
 |
| The Classic - Cambozola Cheese on Fig Bread with Fresh Strawberries. Paired with Cinsaut Rose and Cinsaut |
 |
| Sausage Skewers Deluxe - Italian Sausage Skewered with Luxardo Maraschino Cherry and Fennel Pollen. Paired with Counoise and Grenache. |
 |
| "Main Line" Philly Cheesesteak - American Kobe Beef with Truffle “Cheez Wiz” and Peppadew and Jalapeno Pepper Relish. Paired with Carignane and C2 North Coast Red Rhone Blend. |
 |
Duck ala SFQ - Duck Leg Confit, SFQ Barbeque Sauce and Scallions on Chocolate Tortilla Chips, with Duck Crackling and Orange Gremolata. Paired with Syrah and Cotes Du Dry Creek.
|
 |
| View of the winery from the Kobe grilling station. What a gorgeous morning it was. |
7 comments:
Most modern wineries have a Bocce ball court so it's patrons can sip the vino and play a little Bocce ball. Great fun on a summer afternoon.
Gorgeous food for a gorgeous day:) I missed Passport Weekend this year and I'm so sorry I did....couldn't have asked for better weather! Looks like you had quite the spread:) Congrats on your 15th year.
Amazing spread .. I'm sure it tasted as good it looked.
Wish I could have been there.
Such a fun event complete with amazing food, wine, weather and company. Thanks again for everything, John and Michele!
cambozola on fig bread looks goood. still big fan of the cambozola bread pudding
PLEASE OH JOHN!!!!
demo the truffle "cheez wiz"!
Just wonderfull Chef John.
I just made your recept " Pork Tenderloin Diablo Recipe - Spicy Pork Diablo"
I have to say it was WONDERFULL!
Here is the picture of the end result :)
http://i40.photobucket.com/albums/e220/tank797/471601_430175827010387_100000539198151_1544823_1827903833_o.jpg
Cheers
Michel from holland!
Post a Comment