After launching our Valentine’s Dinner at Jordan event two years ago, Executive Chef Todd Knoll got inspired to host a dinner party showcasing the freshest ingredients available from our garden during the exciting spring season. This April, his vision was fully realized.
Hosted in the Jordan Winery Chateau dining room, the A Taste of Spring Dinner welcomed a sold-out crowd of 30 guests. The evening featured a Champagne reception with hors d’oeuvres in the storied Jordan Oak Tank Room, followed by a seated meal with seven courses created with beautiful spring ingredients from our garden and local farms. Every course was paired with different vintages of Jordan Russian River Valley Chardonnay and Alexander Valley Cabernet Sauvignon, including a rare 4.5 liter of 1977 Jordan Cabernet Sauvignon. Feast your eyes on the menu!
Dates and ticket sales for next year’s event will be announced in our January e-newsletter. Be sure to sign up for our mailing list if you aren’t already a member. Learn more about Jordan culinary events at www.jordanwinery.com/events, and view our entire A Taste of Spring Dinner photo album on Flickr.
A Taste of Spring Dinner
April 9, 2016
“A Gilded Lily” – Golden Osetra Caviar and Japanese Hamachi with Hearts of Palm and Estate Heirloom Beets
Bruno Paillard Brut Rosé NV Champagne
Di Stefano Burrata with the First Peas, Ramps and Estate Favas, Jamón Serrano, Wild Pecan Crumb and Nasturtium Vinaigrette
2014 Jordan Chardonnay, Russian River Valley
Jordan Estate Extra Virgin Olive Oil Pavé of Salmon with Oregon Porcinis and Sierra Morels, Estate Favas and Pea Velouté
2012 Jordan Chardonnay, Russian River Valley
Glazed Mary’s Free Range Duck Breast with Braised Baby Shiitake, Uruguayan Satsuki Rice, Estate Kohlrabi and Sonoma Kombu Infused Duck Consommé
2003 Jordan Cabernet Sauvignon, Alexander Valley
Cold Smoked Spring Onion Niman Ranch Lamb with Fennel, Morels, Estate Green Garlic Panisse, Fingerlings and Tarragon Jus
2012 Jordan Cabernet Sauvignon, Alexander Valley
Bellweather Farms Whey Ricotta, Weirauch Creamery Saint Rose, Beehive Barely Buzzed, Marin French Black Truffle Triple Crème, Bleating Heart Buff Blue
1977 Jordan Cabernet Sauvignon, Estate Bottled, Jeroboam
Russian River Strawberries and Rhubarb with Jordan Estate Extra Virgin Olive Oil Chiffon “Baba” and Fromage Blanc
– Executive Chef Todd Knoll