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