Dean's List members were treated to a very educational demonstration with West Coast Falconry at our Fall Pickup Party. These birds of prey provide a natural way to keep small pest birds, like starlings and finches, out of the vineyard. Members also had the chance to participate with the birds of prey like Don Diego, a Sonoran Harris hawk, by him flying glove to glove. Chef Eric Magnani does it again. This time with a slow roasted local whole hog, autumn greens, tomato and sourdough panzanella, grilled squash and peppers and roasted yukon gold potatoes.
(Photo credit: Neena Cunat Heitz)
For our Spring Pick Up Party, our members tried their hand at crafting the perfect blend. Winners received signed large formats, including a 6L bottle! Blossom Catering Company catered the party with trout roe cornets, crispy pork belly, saffron arancini and wood fired pizza. A special thank you to all the Dean's List members that attended. We look forward to seeing you next time!
(Photo/video credit unless otherwise noted: Neena Cunat Heitz)
Dean's List members toasted to another great year at the Fall Pickup Party. The wines flowing included 1856, Sauvignon Blanc, Southworth Chardonnay and Howell Mountain Cabernet Sauvignon. Members were also engaged into how our 1856 Cabernet Sauvignon came about by Phil and Morgan Lamoreaux. Wylder Space catered tasty eats like their house cured and braised pork shoulder sliders and whole jerk chicken with baby potato salad and braised green beans. Hog Island Oyster Co shucked their fresh sweetwater oysters from Tomales Bay and Bodega Bay and Supreme Sweets provided three different cookies for those with a sweet tooth. Raffle prizes included complimentary hotel nights at our partnering hotels and Tiffany & Co. wine openers and tickets to the Napa Valley Film Festival.
(Photo/video credit: Neena Cunat Heitz)