Paleo & Primal Food, Wine, Travel & Living

Latest

Salmon with Hazelnut Shallot Butter and a Cauliflower Sweet Potato Mash

I love September and October in Sacramento. There are so many fun events to celebrate Farm-to-Fork and harvest time. There’s an intoxicating energy all around. The wineries are busy harvesting their grapes and there gets to be a little chill in the air in the mornings and when the sun goes down.

Though the Farm-to-Fork celebration has officially come to a close, it’s certainly not over. So many local restaurants and grocery stores have adopted this theme, and it’s exciting to see the concept take off locally just in the past two years. (Even though Alice Waters was practicing Farm-to-Table 40 years ago!! and Sacramento is not doing anything new.) ;)

I know that ever since I went Paleo (3 ½ years ago), I have made it a point to eat non-processed, local and organic foods when at all possible. I was extremely blessed to meet a partner who had adopted the same healthy eating habits as me and we have continued to be Paleo/Primal in the three years since.

We have made some incredible Paleo meals together with the best ingredients from two of my sponsors: Nugget Market and Whole Foods. We have also used other purveyors: Taylor’s Market and Sunh Fish for our meats and fish.

This Salmon dish is only an example of the kinds of things we prepare on a weekly basis. There is almost always something this special, so many times, it is more tempting to stay in than to eat in a restaurant. Don’t even get me started on all the eclectic wine that we have to pair up with whatever we make. ;)

The recipe was adapted from the Salmon Hazelnut Recipe from the book It Starts with Food by Dallas and Melissa Hartwig. The cauliflower and sweet potato mash was done on a whim and is all my own.

I hope you continue to practice Farm-to-Fork/Farm-to-Table at your house and when dining out beyond this month and celebrate this incredible agricultural paradise we are lucky enough to call home. :)

salmon
The star of this recipe is the compound butter that tops the salmon after it has been baked. You can use all or some of it, but we had a lot left over (even after using 1/2 of it on 20 ounces of salmon).
Make the compound butter ahead of time (recipe below) and use the freezer to re-solidify it if you happen to be short on time.

For the salmon

Ingredients:
1 Tbsp melted butter
salt and pepper to season
20 ounces wild-salmon (it was easier for us to portion after cooking)

Procedure:
Preheat oven to 400.  Cover a large baking sheet with parchment paper and brush with melted butter, then sprinkle with salt.  Place salmon in the middle, skin side down. Brush salmon with melted butter and season again.

Place salmon in oven and roast it about 10 min. Be careful not to overcook. To serve, portion your filets and top each with slices of hazelnut butter and additional toasted hazelnuts.

compound butter
Hazelnut compound butter

Ingredients:
1/2 stick of butter
4 Tbsp hazelnuts, finely chopped
1/2 cup butter
1 small shallot and 1 garlic clove, finely minced
2 sprigs fresh thyme, finely minced

Procedure:
Toast hazelnuts over medium heat until golden, then set aside to cool.
Sauté shallot and garlic in 1 Tbs of melted butter until shallot is translucent. Remove from heat.
Then add shallot mixture to the toasted hazelnuts, along with the remaining butter, thyme, and some salt and pepper.
Place mixture into the freezer for about 10-20 minutes.

Then place a large piece of plastic wrap on flat surface and transfer the butter mixture (after it has set up a little in the freezer) to the center of plastic. Form a log shape like above. Wrap tightly in the plastic and chill until solid. This will take 2 hours in the refrigerator, or about 45 minutes in the freezer.

salad
Spinach salad with red and yellow bell peppers, avocado, mushrooms, and salami from Taylor’s Market.

caulflower mash
For the Cauliflower and Sweet Potato Mash

Ingredients:
1 head cauliflower (cut into small pieces)
1 large white sweet potato (cubed)
1 shallot
1 Tbs butter
1 Tbs chopped garlic
1/2 cup chicken stock or water
Salt to taste

Procedure:
Cook cauliflower and sweet potato in boiling water until fork tender. Drain water and set aside.
Chop shallot into thin slices and sauté in melted butter in a small pan. Add the garlic. Cook until shallot is translucent.
Place cooked cauliflower and potato into a food processor with the shallot mixture.
Add the garlic powder and chicken stock and pulse until completely smooth. Season to taste.

 

bellagrace
Last but certainly not least was the wine pairing. A 2010 reserve Pinot Noir from one of our favorite (and super local) wineries, BellaGrace Vineyards. The grapes are sourced from Sangiacomo Vineyards in Carneros. It is a fairly ripe Pinot Noir, but with the distinctive strawberry flavors unique to the region. The wine is fairly acidic, which perfectly compliments the fatty characteristics of Pacific salmon.

You can find BellaGrace Vineyards on Facebook here or visit them in person at the winery (complete with a cave cellar) at 22715 Upton Rd in Plymouth from 11:00am to 4:00pm,  Fri-Sun. They also have a tasting room in Sutter Creek (73 Main St, Sutter Creek) open from 11am-5pm daily.

Cheers! :)

Seasons 52 Wows Us with Service and their Gluten Free Menu

l
I try to avoid the Arden Fair Mall at all costs. I have been shopping there maybe about 10 times in the 10 years since I have lived here and it’s always been a pain. Probably because of frustrating trips to the Apple Store and the always promising long wait therein. Even with an appointment. For those of you that have been there you know what I mean. Then there’s the abundant parking at Arden Fair. ;) And the youngsters these days…hmmm. Nothing good can ever come from a trip to the mall. But wait!

But last Friday we did NOT go to the mall! We went to Seasons 52, a restaurant that happens to be tucked into the aforementioned mall. They have been there since January 2013, and I have been eager to come back since the media opening I attended at that time.

Eager to come back because of the concept of the restaurant and it’s direct fit with this website! :)

Every entree at Seasons 52 is designed to be less than 475 calories. Here’s a link to their menu. There are no freezers in the kitchen/pantry, so no meats or fish or vegetables are ever frozen. No butter or margarine is used in food preparation. Instead, extra flavor comes from natural caramelization on their wood-fired grill and brick oven. Seasons 52 also has a chef’s table for chef-hosted events and wine pairings, and features a piano bar with live music currently on Thursdays, Fridays, and Saturdays.

A few months ago I was pitched to come back to Seasons 52 to try some of their new desserts for the upcoming fall season. I emailed back to say thank you and that the dessert angle was not really an editorial fit, but I would be happy to feature the gluten free menu. I knew the restaurant was popular for their flatbreads, but I was sure they could show me more. And they really did…

Seasons 52 Gluten Free Menu
First, a gander at their gluten free menu. It’s got a lot of choices. So many that Andy and I ordered a starter glass of wine while we decided on appetizers and entrees. :) A Borsao Rosé for me and a Selbach Oster Pinot Blanc for my man. By the way, once we were seated, it was like there was no mall. Just a romantically lit environment with several other couples and small parties dining around us. :)

rose
pinot blanc

Our server for the evening was Tanya, and she was more than delightful. Once we told her about my website and we asked to see the menu, she mentioned that she is also Paleo. I was pleasantly surprised and automatically won over. We were in the right hands!

 

Lobster Tail
For appetizers we ordered the Oak-Grilled Maine Lobster Tail served with melted lemon butter (above).

 

ahi roll
And the Tuna & Avocado Sushi Roll wrapped in soy mame nori, wasabi, natural pickled ginger (above). Our wines both complimented the appetizers, both seafood items. The lobster had a very pleasing texture and taste, but was tricky to navigate with just a butter knife. ;) We survived however, and also enjoyed the sushi roll. The rice was a welcome treat. I don’t have it that often, but really enjoy it when I do.

 

chardonnay
We ordered settled on a bottle of 2012 Markham Chardonnay to drink with our main courses. And the wine selection is the only thing even slightly negative that I have to say about Seasons 52. Sadly, there was not a single bottle of local wine on the menu. That’s a shame because there are so many stellar local wines coming out of Amador, Lodi, and even Placer County. I realize that a Master Sommelier put together the list for the entire chain, but to appeal to more customers (especially real wine drinkers) in a city like Sacramento, there really needs to be an addendum to the wine list featuring local juice. I will now step down from my soapbox and tell you about what we had for dinner! :P

 

 

Branzino
I ordered the Lemon and Herb Roasted Whole Branzino (a European seabass) with Meyer lemon, thyme broccolini, and crushed roasted potatoes. The presentation on this particular dish is pretty neat. A waitstaff member presents the plate with the Branzino closed and the lemon and thyme resting inside. Then, they open the top filet and remove the lemon and thyme, resting it on the side of your plate. The entree also comes with a little olive oil on the side.

 

Brussels Sprouts
We also ordered a side of Brussels sprouts with bacon to supplement our meal–I had a race and long run planned for the next day. The cast iron container is a nice touch––it kept the sprouts very warm so we could spoon a few onto our plate at a time.

 

 

scallops
Andy ordered the Caramelized Grilled Sea Scallops accompanied by butternut squash risotto, broccolini, lemon butter. I didn’t ask him to try the scallops, but he always cuts a little piece for me to try. We love ordering different entrées and eating family style. I was never a big fan of risotto and not eating a lot of rice on the Paleo diet, but really liked the risotto served with this dish. Once again, a buttery flavor is imparted without using butter.

We did clean our plates, but honestly it was the right amount of food. I wasn’t interested in dessert, but if you are there are some great options for you at Seasons 52. There are even two gluten free, but not sugar free desserts you can try from the gluten free menu. The desserts are served in little shot glasses to keep the portion/calorie count down. Each one is a smaller take on a classic dessert (carrot cake, s’mores, for example) Below is a picture of how you might end a meal at Seasons 52, just don’t eat all of what you see on the platter. :)

Photo-Apr-28-1-33-39-PM-e1398817013890
After dinner, we went into the Piano Bar for a little music, and here’s what we heard:

Thanks to the staff at Seasons 52 for their immaculate service. We’ll definitely be back. You can find Seasons 52 on Facebook here and on Twitter here. Make a reservation on Open Table by clicking here.

Frank Fat’s Celebrates 75 Years with a Special Pre-Fixe Menu until October 31st!

Last night, Andy and I were treated to a sampling of Frank Fat’s very best dishes in promotion of their 75th Anniversary Dinner Special.

chef mike

We met Head Chef Mike Lim and he spoke with us before our meal, not only about the food on the 75th Anniversary menu (below), but some other dishes available at Fat’s (a seasonal King Salmon dish and Farm to Fork People’s Choice Award recipient called Forbidden Salmon) and a Peach and Chicken Salad. Chef Lim will also be contributing a dish at this Sunday’s Farm-to-Fork’s Tower Bridge fundraising dinner.

image
First I will highlight the 75th Anniversary Menu items. Instead of trying the most Paleo friendly items on the menu and skipping the Banana Cream Pie, I took one for the team and tried them all! ;)

Before I dive into the food we had, I will discuss the wine. I was distracted by making sure we had reported in with social media via Swarm, Twitter, Facebook, etc., Andy chose a 2012 Chateau Ste. Michelle Gewürztraminer. He did this because a slightly sweeter (but not too sweet) wine was going to pair very well with almost all of the food we were going to try (a lot of sweet and sour ingredients). He figured this wine would strike the most balance and it did.

wine pairing

 

chicken salad
First course on the 75th Anniversary menu is a Chinese Chicken Salad: Shredded chicken breast with pickled cucumber, almonds, and a sweet and sour vinaigrette. The chicken is moist and cut in thin strips and there are crunchy fried wontons on top to give the salad multiple textures. The dressing on the salad was an amazing pairing with our wine (as Andy predicted). :)

 

honey walnut prawns
So instead of having to choose one main course each (as one would do if ordering from the pre-fixe menu, Chef Mike food bombed us with ALL of the dishes on the menu. Um, OK, twist my arm. (Everything you will see in this editorial except for the Yu Kwoks, Peach Chicken Salad, and Forbidden Salmon were inclusive on the pre-fixe.)  Next up was the Honey Walnut Prawns: Lightly fried prawns glazed with honey sauce, walnuts, sesame seeds. This dish is probably one of the most iconic at Fat’s, so no wonder it’s on the 75th Anniversary menu. It’s sweet, crunchy, and tangy. Again, a great pairing with the Gewürztraminer.

chicken stir fry
Then came the Chicken and Vegetable Stir Fry: Chicken breast and mixed vegetables in a Garlic Sauce–the one thing I didn’t feel guilty about eating! :) I love stir fry dishes because of their high protein and vegetables as carb ratio. But of course, tonight would be different and I would have real carbs, as we also sampled the fried rice on the pre-fixe menu.

fried rice
Next the Fried Rice dish: Young Shew Fried Rice: With barbecued pork, Chinese sausage, lettuce, and shrimp. It was nutty in flavor and had hints of sesame oil. The pork in the rice had been rendered so it was slightly crispy. The shrimp were small but plump and the little peas were bright green and fresh––they burst like little caviar when chewed.

At that point in the meal, I knew it would be extremely easy to write about. I sat there and realized how much I was enjoying the food because I hardly ever eat foods like fried rice or shrimp with carmelized walnuts. And hardly ever eating them makes them taste so much better when you do treat yourself!

signature steak
Then, the eagerly awaited (and another signature menu item at Fat’s): Frank’s Style New York Steak: A 5-ounce NY steak smothered in sauteed onions and oyster sauce. We ordered it rare, as you really should. You can’t see in the picture, but it really did come out rare. It was tender and juicy and piled high with onions and the sweet oyster sauce. This also arguably went with the Gewürztraminer.

The 75th Anniversary menu ends in Banana Creme Pie, the ever popular classic dessert at Frank Fat’s. At $27.95 per person, it’s a real bargain and a nice sampling of the food that made Frank Fat’s the empire it is today.

pie

Other food we sampled during the evening that was not on the pre-fixe menu:

Yu Kwok dumplings
Yu Kwok Dumpling: Frank’s special beef and pork dumpling, a Frank Fat specialty. I stopped at two of them, but I would have been happy to have them all. I had been craving dim sum for quite a while, and these really hit the spot. They are crispy on the outside and chewy in the middle, and filled with spiced ground beef and pork. They came with an array of dipping sauces–most interesting a chili sauce with some nice heat and a very interesting flavor that Chef Mike told me came from salted back bean. Yum! :)

salad
We were also able to try the Peach and Chicken Salad with honey walnuts and what? Feta cheese. Super seasonal and very Farm-to-Fork–and off the wall, as I have never seen Feta cheese in a Chinese restaurant. Loved it!


forbidden salmon
My favorite dish of the evening was the “Forbidden King Salmon”: Salmon a la Plancha (grilled on a metal plate) and served with with Black Forbidden Rice, Heirloom Tomato and Lemongrass Veloute, Cilantro. It was with this plate I could truly see what Chef Mike is trying to do (and succeeding in doing) at Fat’s. He is using traditional Chinese techniques to make farm-to-fork cuisine. It’s not really a fusion thing, it’s more of using the methods already in place to elevate our bounty of seasonal ingredients.

The salmon dish was also a great example of incorporating different textures. The fish was perfectly cooked and flakey on top, the forbidden rice was almost a little sticky, but not as sticky as sushi rice, and there was a tomato and lemongrass veloute sauce on the bottom that brought the whole plate together.

It was all makings for a course I will not soon forget. Sadly, it won’t be available much longer, as salmon season is fleeting. So do yourself a favor and stop in for lunch to try the Forbidden Salmon. Take a half day off if you have to. It’s really that special.

Thanks to Frank Fat’s restaurant for hosting us, Chef Mike for stopping in the middle of a slightly busy dinner service to talk to us about the food, and thanks to Rosie, our server, who took very good care of us.

The fortune inside my fortune cookie really summed up the whole night:

IMG_4494

Though the 75th Anniversary Menu promotion ends October 31st and from Oct. 1 to Oct. 15, Fat’s will be hiding a $75 gift card in different locations around Sacramento that are noteworthy to the Fat family’s history. Clues for the “15 days of Fat’s” promotion will be posted on the Frank Fat’s Facebook, Twitter and Instagram accounts as well as on the frankfats75.com website.

The special anniversary pre-fixe menu only lasts until October 31st, so make those reservations ASAP! You can find Frank Fat’s on Facebook here and follow Fat’s Restaurants on twitter here.

Farm to Fork Wine Dinner Series: Piatti Presents Matchbook on Wednesday, October 8th!

I am very excited to share this event with you put on by my long time advertiser, Piatti Sacramento.
Matchbook_8x10
Matchbook
I’ll be attending the dinner and writing about it afterwards. I am really looking forward to the pairing of some of my very favorite wines with food by one of Sacramento’s best chefs, Lance Carlini! If you want to attend, call 916-649-8885. Hurry, space is limited and will sell out!

You can find Matchbook Wines on Facebook here and on Twitter here. Piatti Sacramento is on Facebook here and on Twitter here.

Nike Women’s Half Marathon Entry Winner #1: Congrats to Cathy!

10296775_720077991363993_3905822159239232577_n
You might recall a few weeks ago that Whole Foods Market, Nike and I gave away 2 entries to the sold out Nike Women’s Half Marathon in San Francisco.

I wanted you to meet the entry winners (I’ll be featuring one today and one next week), so you might perhaps comment below and cheer them on for the upcoming race on October 19th! Maybe you’ll even look them up in the race results following the race.

The first entry winner is Cathy Wiggs-Hong from the Los Angeles, California area. I asked Cathy to share a little bit about herself, her daily diet, and how she is preparing for the race:

photo

Hi my name is Cathy.  I am a 34 year old mother of 3 girls ages 9, 4 and 1.5.  I am a stay at home mom with the girls now, but I previously worked as a pediatric physical therapist.  I love to be active, and enjoy all outdoor activities.  As a family, we love to go to the beach, the pool, and Disneyland.

The Nike Women’s half marathon will be my second half.  I’ve completed many shorter distance races, but have actually come to enjoy the training and actual race of the 13,1 miles.  I try to eat pretty healthy in general, as I am still nursing my youngest child, but I often find it difficult to keep it as healthy as I’d like because of how busy I am.

I find that when I food prep I eat much healthier, that is something I am striving to get more consistent with.  I’ve also noticed that when I “eat clean” I feel so much better both physically and mentally, that is real motivation for me to try and keep it up.

The following food journal is what I ate today and is pretty typical of what I normally eat.

Breakfast: Yogurt with strawberries and blueberries
Snack: Baked mini flat pretzels and dill havarti cheese, honey crisp apple (shared with the littlest)
Lunch: Grilled chicken breast with side salad
Dinner: BBQ’d hamburger with lettuce and avocado, baked sweet potato fries

IMG_1327

Water throughout the day, as well as a multivitamin, glucosamine supplement, calcium, and a broad spectrum antioxidant supplement.

On days that I run, I also have a protein bar or shake following my runs.

10711112_770652389657990_7296566988313796681_n

Thanks to Cathy for submitting her story to cavegrrl.com. I am hoping to meet her on the day of the run and wish her luck in person! :) Thanks to Nike and Whole Foods for allowing me to give two other women the chance to run in the race.

You can find Whole Foods on Facebook here and on twitter here. My local store is in Roseville on Facebook here.

543px-Whole_Foods_Market_logo.svg
You can find the Run Nike Women’s Series and more information on the race on Facebook here.

River Run for Youth Wrap Up

finish line
Last Saturday, I ran the River Run for Youth in West Sacramento. I wanted to circle back and report on what a great time I had at the race, and give a little bit more about its beneficiary, Collings Teen Center.

I asked Gary Fox, executive director of Campus Life Connection (the non-profit organization that administrates Collings Teen Center) for some more information about the center itself and about how the idea for the River Run for Youth began.

Cavegrrl:
Can you tell me a little more about the services Collings Teen Center provides?

Gary Fox:
The Teen Center offers afterschool options including: tutoring, recreation, field trips, camps, competition, free afternoon meal and service projects. The age for the teen center participants is middle school through high school. The program is for any young person in the West Sacramento area and it is free.

Cavegrrl:
How did the idea of a 5K come to mind as a fundraiser?

Gary Fox:
The idea started with a group of people who wanted to do something to support the center and the next steps included talking to several people who have been doing runs to find out how to put one together, who should we talk to about managing the event and helping with logistics, where should we hold it and who should we talk to about participating.

Cavegrrl:
How did you get Capital Road Race Management and Fleet Feet involved with the race?

Gary Fox:
Both groups have been very helpful and responded with coaching and ideas when we approached them to do a run.

Cavegrrl:
Are you hoping to make the race an annual event?

Gary Fox:
We are planning our next year’s event now, having learned so much from this first year we are excited about the possibilities for the next one.

Cavegrrl:
Besides running the race, how can people donate to Collings Teen Center? Also, do you take volunteers?

Gary Fox:
We encourage people to visit and see what is going on and how the program impacts young people, we accept donation of cash, but we also accept food, clothing and other items as needs arise. We are always looking for volunteers who will be consistent and build relationships with young people.

Thanks, Gary!

dinger 6 min mile
I mentioned that I ran in the race (3.1 miles) as one leg of 11.25 miles I ended up running that day. I finished 2nd in my division (30-39) and took home a nice glass tumbler and medal for it :) Below is my Garmin readout from the race with a map of the course.

river run

 

Speaking of the course, I will say it’s a not a flat one.  There are some hills in there. And if you’re a good cross country runner, you would really like it, as only about 1.5 miles of the race are on paved roads. The rest is gravel and dirt. :) And you finish right on the baseball field, which is again, dirt. :) Below are my official results:

race results

Here’s the link to the rest of the official race results: CLICK HERE

raley field
If you have the chance, come out and run with us next year!

The Collings Teen Center invests in the lives of young people in the West Sacramento Community. Our purpose is to Embrace, Engage and Empower.

Designed to be a safe place where young people will always feel welcomed to hangout after school, a place where computers, basketball, games and activities are blended with tutoring, community service, educational seminars, and trips outside the area, job training and connection to men and women who are leaders in the community.

Young people need caring adults in their lives that will be a positive influence, listen to their issues, encourage good decisions, and celebrate their successes.

You can follow the River Run for Youth on twitter here and find them on Facebook here.

Pinot on the River Runs Through Healdsburg on October 26th!

PinotHeader2014sm
Pinot on the River
 is a fun filled weekend of Pinot Noir in the beautiful Russian River Valley town of Healdsburg, California. Guests of the event can sit with the winemakers and other Pinot-loving consumers as the festival focuses on limited productionWest Coast Pinot Noirs. Sunday’s Pinot Noir Grand Tasting will feature over 100 wineries plus guest Artisan Food Vendors all on the downtown Healdsburg Plaza Square,  it’s a Sonoma County wine weekend you won’t want to miss.

197600_10152176471320456_1568048041_n
Here’s the day’s schedule:
Sunday, October 26th

11 a.m. to 12 noon – Grand Tasting Opens -
Artisanal Pinot Noir Grand Tasting Early access.

12 noon to 4 p.m. – Artisanal Pinot Noir Grand Tasting – General Admission
Taste current releases, special bottlings and library wines from 100 top Pinot producers from up and down the West Coast at this “full immersion” walkaround tasting.

3PM
Judges will award “Special Achievement in Pinot Noir” Trophies.

3:30 PM
Giant check Presentation to Boys & Girls Clubs.

1390623_10153366125545456_910796241_n
Wineries scheduled to be present at Pinot on the River are:
Abiouness Wines
Alexander Valley Vineyards
Alysian Wines
Anaba Wines
Angel Camp
Artisan Wines of California
Attune
August West
Auteur Winery
Belle Glos Wines
Benovia Winery
Benziger Family Winery
Bien Nacido Vineyards
Black Kite Cellars
Blue Farm Wines
Brassfield Estate Winery
Bruiliam Wines
Bucher Vineyard Wines
Canihan Family Winery
Camlow Cellars
Carpenter Wines
Chenoweth Wines
Clouds Rest
Comptche Ridge Vineyards
Conarium Wines
Couloir Wines | Straight Line Wine
DeLoach Vineyards
Donelan Family Wines
DRNK Wines
E16 Wine Company
Emeritus Vineyards
Failla Wines
FEL Wines
Ferrari-Carano Vineyards
Foursight Wines
Freeman
Friedeman Wines
Furthermore Pinot Noir
Geyser Peak
Gloria Ferrer
Gracianna Winery
Willowbrook
Hahn Family Wines
Handley Cellars
Hanna Winery
Hop Kiln Vineyards
Hook and Ladder Winery
J Vineyards & Winery
Jamieson Ranch
Kanzler Vineyards
Ketcham Estate
Kobler Estate
Kokomo Winery
Landmark Vineyards
L Foppiano Wine Co
La Crema
La Follette Wines
Lando Wines
La Pitchoune Winery
LIOCO
Littorai Wines
MacPhail Wines
MacRostie Winery
Maggy Hawk Wines
Martin Ray Winery
Martinelli Winery
Matrix Winery
Masut
Meiomi Wines
Merriam Vineyards
Migration
Morgan Winery
Mueller Winery
Nunes Vineyard / St. Rose Winery
Ordaz Family Wines
Ousterhout Wine & Vineyard
Papapietro Perry
Patz & Hall
Paul Hobbs Winery
Pech Merle Winery
Pellegrini Wine Company
Peter Paul Wines
Ram’s Gate Winery
Riverbench Winery
Roadhouse Winery
Roar Wines
Reuling Vineyard
Rusack Vineyards
Russian Hill Estate
Sea Smoke
Siduri Wines
Skewis Wines
Small Vines Wines
Sojourn Cellars
Spell Estate
Talisman Wines
Ten Acre Winery
The Donum Estate
Thralls Family Cellars
TR Elliott
Trione VIneyards
Valdez Family Winery
VML Winery
Wait Cellars
Walt Wines
White Oak Vineyards & Winery
Windsor Oaks Vineyards and Winery
Wrath
Wren Hop

Do you see any of your favorites? I am looking forward to seeing my friends from Walt! This looks to be the Olympics of Pinot Noir, so if you’re a fan, don’t miss it. The draw of this event is that it showcases very small producers that you will rarely see elsewhere!

Tickets are $75 per person and $100 at the door. You can purchase tickets here. Hope to see you there! :)

Pinot on the River is on Facebook here.

Follow

Get every new post delivered to your Inbox.

Join 3,064 other followers

%d bloggers like this: