Ranch + Vine: DaVero Farm + Bucher Winery

August 27, 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, August 27, our chef team takes on a whole lamb from Healdsburg’s DaVero Farms. The result: a multi-course lunch starting with an assortment of Moroccan-inspired appetizers and leading its way through the lamb, from head to tail. Bucher Winery will be on hand to provide lunch pairings, along with Chef Charlie Palmer’s craft blonde ale for the reception.

$62 per person. Ticket price includes lunch, wine/beer, tax and gratuity

reserve tickets

Menu for Ranch + Vine: DaVero Farm + Bucher Winery

Reception

Snacks and Home Brew Gathering
marinated olives, crispy chickpeas, Palmer Estate figs
Kafta
harissa sauce
Zaalouk
roasted eggplant, tomatoes
Khobz
sesame levain
Attaboy Charlie, White Oak Blond Ale
brewed at Harvest Inn by Charlie Palmer

First Course

Lamb Merguez
heirloom carrot, beets, Sonoma County greens, herbed yogurt sauce
2016 Bucher Vineyard Rose of Pinot Noir, Russian River Valley

Main Course

Lamb Loin Tagine
couscous, charred cipollini, marcona almonds, Moroccan glaze
Braised Lamb Ras El Hanout
prune, apricot, sesame, broccoli rabe, red orach spinach
2014 Bucher Vineyard Pinot Noir, Russian River Valley

Dessert

Meskouta
lemon cake, pistachio, pistachio ice cream