Last weekend, we hosted dinner parties in the Jordan Winery dining room for Valentine’s Day. Our inaugural event was so successful last year that our 2015 Valentine’s Dinner sold out within a few weeks, so our chef offered to cook for two nights in a row. This was also the first time that guests could purchase event tickets or redeem Jordan Estate Rewards points.
The romantic culinary experience featured a Champagne reception, followed by a seven-course meal, paired with Jordan wines. Photos from both events, as well as the menu with links to learn more about the wines served, are included below.
Make sure you’re signed up for our monthly e-newsletter to receive our 2016 Valentine’s Dinner invitation this fall.
February 13 Valentine’s Dinner
February 14 Valentine’s Dinner
Hokkaido Scallop, Citrus-Cured Hamachi, Golden Osetra Caviar
Salad of Cold-Smoked Pear, Saffron Panna Cotta, Seared Endive, Winter Greens with Black Walnut Vinaigrette
Maine Lobster and Hawaiian Walu
with Jerusalem Artichoke, Grilled Fennel and Blood Orange
Roasted Guinea Hen with Mustard Greens and Blossoms,
Tahitian Vanilla-Poached Chestnut and New Sauce Soubise
Loin of Sonoma Lamb, Perigord Truffle, Local Mushrooms and Garden Farro with Black Garlic and Truffle Concentration
Ewenique, Pleasant Ridge Reserve, Beemster Classic, French Marin Black Truffle Triple Crème Brie
Valrhona Taïnori Chocolate, Winter Citrus and Spice
Todd Knoll, Executive Chef
Download our sample menu.
Special thanks to Charlie Gesell for helping us with the photographs this year. Drew and I both appreciated getting Saturday night off.