Fifty guests turned out on July 19 to experience our first-ever Sunset Supper at Jordan Vista Point. The weather couldn’t have been more perfect. The ubiquitous evening winds never picked up, and it was warm but not too hot. Guests seemed to truly enjoy the uniqueness of a fine dining experience surrounded by vineyards and vistas of three wine valleys.
The four-course dinner featured dishes inspired by the bounty of our estate garden, prepared by our chef and paired with special vintages of Jordan wines. A copy of the menu is included below.
For the last 72 hours leading up to the event, Executive Chef Todd Knoll was in the garden every morning, picking melons, fruits and vegetables when they were at optimal ripeness. Herbs and flowers blossoms were plucked with tweezers the morning of the event to create beautiful, edible garnishes. Make sure to view our Flickr photo gallery below for a behind-the-scenes look.
Not only was it our first dinner party on the highest hilltop of Jordan Estate, it was also the first time we offered a dinner as a paid event in which Jordan Estate Rewards members could choose to purchase tickets or redeem points. Sunset Supper at Vista Point for Two is available as a Savor reward for 10,000 points or $200 per person. Our 2015 event dates will be announced in January, so make sure to sign up for our monthly e-newsletter to be the first to know.
John Jordan welcomes you to the
Inaugural Sunset Supper at Vista Point
July 19, 2014
Jordan Estate Garden Gazpacho
telegraph cucumber, charred chickpeas, pickled heirloom beets, wild American hackleback roe
jamón serrano, heirloom melon, lemon verbena, Jordan olive oil
Jordan Estate Caprese
heirloom tomatoes, arugula, grey shallots, 18-year barrel aged black truffle balsamic glaze, fleur de sel
Belfiore burrata cheese, Jordan olive oil
Thai, Greek, lime and opal basil
Salad of Poached Sustainable Salmon
Ōra King, smoked Jordan olive oil, fresh hearts of palm, black quinoa, charred grapefruit, wild fennel vinaigrette
Duo of Organic Beef
Mindful Meats beef tenderloin, Niman Ranch short rib, Australian black truffle nage, garden horseradish, freekeh
Jordan Estate Strawberry Shortcake
trio of estate strawberries, heritage raspberries, buttermilk panna cotta, lavender-honey shortcake
Executive Chef Todd Knoll