Ranch + Vine: Ritual Farm + Mauritson Wines

July 30, 2017
Noon

Whole Animal Summer Lunch Series

There’s nothing more emblematic of Sonoma County than our local farms and wineries. This summer, Chefs Scott Romano (Dry Creek Kitchen) and Casey and Patrick Van Voorhis (Spoonbar) are joining forces to present an al fresco Sunday lunch series celebrating whole animal cookery and some of our favorite Sonoma County wineries.

On Sunday, July 30, our chef team takes on a whole suckling pig from Healdsburg’s Ritual Farm. The result: a multi-course lunch starting with an assortment of charcuterie and leading its way through the pig, from jowls to ham. Mauritson Wines will be on hand to provide lunch pairings, along with Chef Charlie Palmer’s craft blonde ale for the reception.

$58 per person. Ticket price includes lunch, wine/beer, tax and gratuity

reserve tickets

Menu for Ranch + Vine: Ritual Farm + Mauritson Wines

Reception

Charcuterie and Home Brew Gathering
assorted pickled vegetables, mostarda, assorted mustards, sel gris-thyme crackers, Red Bird Bakery breads
Spiced Rubbed Chicharrons
heirloom tomato
Country Pate
house made pecan bacon, pistachio
Mustard Bratwurst
charred endive
Attaboy Charlie, White Oak Blond Ale
brewed at Harvest Inn by Charlie Palmer

First Course

Hidden Pond Farms Petite Green Salad
pork jowl roulade, honey glazed gooseberries, radish variations, marcona almond purée, fiore sardo, Rochioli olive oil
Charred Onion and Braised Pork Agnolotti
gremolata, Sausalito Springs watercress
2016 Mauritson Dry Creek Valley Sauvignon Blanc

Main Course

Merguez And Swiss Chard Stuffed Porchetta
Mix Garden roasted baby root vegetable, salsa rustica
Mauritson Zinfandel Glazed Ham
caramelized Dry Creek peaches, red orach spinach
2014 Mauritson Dry Creek Valley Zinfandel

Dessert

Palmer Estate Fig Tartlet
bacon marmalade, Bellwether ricotta