Workshop Series:
Test Kitchen Farm Table

June 19, 2019

A Grill to Table Feast

Join us at Dry Creek Kitchen's Grill for our Test Kitchen Farm Table—a space where our Executive Chef Scott Romano gets to experiment with bold new flavors and seasonal ingredients across Northern California’s many distinctive micro climates. Attendees will enjoy wines from Bucher Wines while Chef Romano serves dinner right from the grill.

Reserve one of only 14 seats available for this exclusive play on Wine Country alfresco dining.

Tickets are $125, exclusive of tax and gratuity.

Please email Dan Prentice at regarding any allergies or dietary restrictions so the chef can accommodate them.

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Sample Menu

Hidden Pond Farms Warm Heirloom Beet Salad
Marin Roots radish, candied marcona almond crumble, shaved turnip, fennel pollen vinaigrette, wild bee pollen
• • •
Split Pea Soup
butter poached egg yolk, charred sweet onion, glazed peas and carrots, Homework Farms sprouts
• • •
Diver Scallops and Sonoma Strawberries
Romano-Palmer coppa, pickled green strawberries, ramps, strawberry compote , brown butter hearts of palm, pinot noir gastrique
• • •
Charbroiled Lamb T-bone Chop
asparagus variations, smoked butter braised morels, New Zealand spinach, romaine emulsion, sauce robert
• • •
Mixed Berry Pavlova
pistachio sponge cake, mixed berry compote, candied pistachios