Presented by Slow Food Yolo and Main Street Cellars
Thursday, November 15, 2012
5:30 pm -8:30 pm
Come join the fun as people around the world pop the corks on bottles and barrels of Burgundy’s 2012 Beaujolais Nouveau. The traditional 3rd Thursday of November release date will be celebrated at Main Street Cellars in Winters with food, wine, and more.
To Drink: Nouveau Beaujolais
To Eat: 4 different sausages from Napa’s Fatted Calf Charcuterie: Rabbit with Pistachio, Duck with Juniper, Pork with Chestnuts, and Classic Toulouse.
Plus Rouge et Noir Cheeses, Village Baker Baguettes, Homemade Quince Chutney made by Slow Food Yolo co-leaders Ann M. Evans and Georgeanne Brennan, cornichons, local honey and Rosemary-roasted Mariani Almonds
To Win: Raffle includes signed Magnums of Beaujolais Nouveau, Artist -Signed Beaujolais Posters, and more.
All the above included in the price of $35.00; tickets available now at http://beaujolaisnouveau2012.brownpapertickets.com. Space limited.
And, one more thing! Special one-night only: 20% off all Beaujolais Nouveau and 20% off cases of selected French wines, including Champagne.
Join Slow Food Yolo on October 6th for a cocktail hour celebrating Yolo County wines and Farm to School programs in the county. Appetizers made with Capay Valley produce will be prepared and served by Winters High School Culinary Program participants under the leadership of teacher and mentor Chris Novello. More than ten local wineries will be pouring their wines.
Proceeds of this event benefit Winters High Culinary Program and Winters Farm to School, specifically to get more local, fresh fruits and vegetables into school lunch.
Slow Wine Tasting: Drink Yolo Wines and Support Great Food in Schools
Saturday, October 6th
At Full Belly Farm in Guinda (45 minutes NW of Davis)
Tickets: $10 in advance on Event Brite (http://slowwinetasting.eventbrite.com) or $15 at the door (on top of the admission charge to get into the Hoes Down).
For more information on Hoes Down, visit http://www.hoesdown.org
A Bastille Day Feast, celebrating local food and flavors in the French style will be served to 175 people seated at a single long, white tablecloth- covered table set between the towering, 150-year old olive trees at the historic Wolfskill Ranch. The Wolfskill USDA National Clonal Germplasm Repository is housed here, with a collection of thousands of varieties of grapes, olives, figs, kiwis, stone fruits and more, and its Director, Dr. John Preece will be giving tours of the property prior to lunch. There will also be an auction of one-of-a-kind food and wine related items.
Local lamb from Rominger Ranch is the centerpiece of the meal, and local wines will be poured throughout.
The event is a fundraiser for the Winters Farm to School program whose mission is to help the Student Nutrition Services purchase and serve fresh, local food for school lunch.
Bastille Day Feast
Saturday, July 14, 2012
Wolfskill Ranch 4334 Putah Creek Road – Winters, Ca
Gathering Time: 11:30 A.M.
Tour Of Historic Wolfskill Ranch: 11:45 A.M.
Aperitif: 12:30 P.M.
Bastille Day Feast: 1:00 P.M. To 3:00 P.M.
All participants bring their own tableware – salad, dinner and dessert plates, knives, forks, and spoons, as well as cloth napkins. Wine glasses will be provided.
Advanced tickets required, $100 per person
Purchase Tickets at: www.brownpaperticket.com
Call if any questions 530-795-6109
For more information visit www.slowfoodyolo.com
Bastille Day Feast Menu
Fresh Grilled Figs with Prosciutto
Peppered Goat Cheese Toasts topped with Chopped
Nectarines, Thyme & Olive Oil
Socca (Chickpea Crepes) with Walnut & Black Olive Tapenade
Platters of Fresh Burrata Cheese, with Heirloom Tomatoes, Extra Virgin Olive Oil & Grilled Bread
Petit Poissons(Fried Smelt) with Lemon Aioli
Lamb Five Ways
Meringues with Summer Fruit & Chantilly