This Francophile is looking forward to the Russian River Valley’s Paulee dinner on Friday. This feast, fashioned after the traditional harvest dinner in Burgundy, is a rare treat because it’s custom for everyone to bring a bottle of wine to share. And it’s not just any wine. These bottlings, more often than not, are memorable; they uncork rare stories. So the breaking bread is really a swapping of stories, and vintners are oh so generous with their vino and their stories.
When you have 26 wineries, four chefs, and generous vintners sharing wine and stories in equal measure, you can expect a delightful night of long-winded sipping.
Here’s a peek at the menu to peruse.
Passed Hors D’Oeuvres
Rock Shrimp Crab Cake | Jalapeño Aïoli
Lamb Meatball | Smoked Paprika Aïoli
Chef Thomas Schmidt | John Ash & Co.
Local Heirloom Greens | Sun Gold Tomatoes | Radish
Spiced Bacon | Buttermilk Blue Cheese Dressing
Chef Steve Litke | Farmhouse
Olive Oil Poached Yellow Tail
Grilled Late Summer Vegetables | Herb Chimichurri
Chef Ben Davies | Russian River Vineyards
Roasted Pig | Salsa Verde| Carolina BBQ Sauce
Boulangere Heirloom Potatoes | Grilled Vegetables
Chef Daniel Kedan | Backyard
Parisian Macaron | Pâte à Choux
Hand Rolled Truffles | Local Fresh Fruit Tart
Chef Condra Easley | Pâtisserie Angelica
It may be the Francophile in me talking, but I think Burgundy does it right. This is a harvest tradition I always look forward to.