Hosted Clay & Carrie Mauritson of Mauritson Wines and Chef Charlie Palmer

Passport to Dry Creek Valley

The annual Passport to Dry Creek Valley returns this April. Join us at Dry Creek Kitchen with our cherished friends from Mauritson Wines, featuring a locally-infused menu by chefs Shane McAnelly and Charlie Palmer paired with Mauritson’s renowned wines.

First Course

“Peas & Carrots”
preston farms carrot and bellwether ricotta agnolotti, spring peas, lemon balm
2022 Mauritson, Sauvignon Blanc, Dry Creek Valley

Second Course

Morel & Black Trumpet Mushroom Ragout
green garlic sformato, meyer lemon
2021 Charlie Clay “Duelist” Pinot Noir, Russian River Valley

Third Course

Red Wine Braised Chicken Thigh
bacon, fingerling potato, carrot, pearl onion
2021 Mauritson Zinfandel “Far”, Rockpile

Fourth Course

Grilled Lamb Loin Persillade
pommes aligot, mushroom, red wine jus
2021 Rockpile Cabernet Sauvignon, Rockpile Ridge Vineyard

Last Course

Double Chocolate Ice Cream Sandwich
vanilla bean ice cream, stewed cherry, port reduction
2016 Rockpile, Independence Red Wine Port-Style Blend