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Russian River Heritage Harvest Feast
Healdsburg | CA

Harvest has arrived in the heart of the Russian River Valley. Help us celebrate the best of the region's bounty with a feast showcasing some of the unique, indigenous foods that make this area in which we live so special and recognizing the producers - current and future - who keep these time-honored traditions alive.

Held at the beautiful MacMurray Ranch, this harvest event will feature a 4-course meal showcasing local heritage foods highlighted on the list of the Slow Food USA's Ark of Taste Program. Slow Food USA introduced the Ark of Taste Project in 1996 to raise awareness and support for endangered foods and gastronomic traditions in America - and ensure that they retain a central place at our table and culture.

In honor of the Ark of Taste project, the harvest event will feature local grains, vegetables and fruits for guests to taste and an auction of live heritage turkeys. Through our Ark USA project, Slow Food has adopted 10 traditional turkey varieties near extinction - including the Narragansett, the Bourbon Red, and the Standard Bronze. Our Russian River convivium, in collaboration with other Sonoma County service groups, is working with and providing support to local 4-H and FFA (Future Farmers of America) youth to reintroduce these varieties to the market. A portion of the funds raised from this event will benefit these heritage-food projects.

The Menu, prepared by Sonoma County chef, caterer and Slow Food member Bruce Riezenman, will include additional items highlighted on the Slow Food Ark list, including Heritage Turkeys and the Charbono Grape of California all paired with Pinot Noirs from the Russian River Valley.

Tickets are $65 and are available on http://www.brownpapertickets.com/event/7064. For more information email info@slowfoodrr.org or call 707-824-8448.

MENU

Roasted Inchelium Red Garlic and L'Itoi Onion Soup A creamy pureed soup, topped with Jimmy Nardello's Sweet Italian Frying Peppers (roasted and sliced), Nevada Single Leaf Pinyon Nuts and a sprinkle of New Mexican Chili Powder

A Selection of Heirloom Lettuce with Cherokee Purple Tomatoes Dressed with local extra virgin olive oil and ark's Orleans style wine vinegar with traditional Hawaiian Sea Salt

Heritage Turkeys Hang-Roasted in a Wood Barbecue with Charbono Pan Gravy, Walthorn Butternut Squash, Alaskan Birch Syrup Glaze, Anishinaabe Wild Rice with Trumpet Royale and Velvet Piopinni, and Tuscarora White Corn Bread

Warm Sierra Beauty Apple and Air-Dried Bronx Grape Crisp with Steen's Cane Syrup Whipped Cream

 

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