Exceeded expectations seems to be the theme of the weekend. Didn’t think Foodbuzz could top last year’s Outstanding In The Field event, but they may have…
Tonight’s dinner was held at the Ferry Building. How often do you do get dine in such a famous landmark!?
The theme of the evening was an unplanned “greige.” We all color coordinated by accident – including with the table cloths!
Ashley and I had on such similar dresses
The night started with a glass of Bonny Doon Muscat. All of the evening’s wines were Bonny Doon.
And a few passed apps – like this goat cheese polenta bite that I had
Along with smoked salmon du jour
After an hour of mingling, we sat down to the most gorgeous dinner on the top floor of the ferry building
The tables were set to the nines – complete with moss balls that reminded me of my wedding!
The menu was outstanding -
First Course was a Golden Beet Tart with a beet, feta and currant salad, wild arugula and basil puree
LOVED all the complexities of this!
We had a wine pairing with every course too. I loved that the pours were not too heavy, so I don’t feel like I overdrank. Just enough to enjoy the meal (x 4!)
First was the Bonny Doon Le Cigare Blanc – lite and crisp
Second Course was Seared Scallops with Bonny Boon Verjus Beurre Blanc
I absolutely love scallops and absolutely loved this dish! Although the braised fennel had a few onions in it and I ATE one. Whole. It was unpleasant.
The Entree Course was a Lamb Shank, but I opted for the Pescatarian option of Seared Cod over Local Wild Mushrooms, Pinot Noir Sauce and Butternut Squash Puree.
This dish was absolutely INCREDIBLE and I finished nearly all of it! The fish was perfectly cooked. And the greens added just the right brightness. And the MUSHROOMS were so garlicky and chewy.
The fish was served with a lovely red Le Cigare Volant (which appears to be a red blend?)
A personal shout out to our so very friendly server, Shane, and his willingness to accommodate various food preferences at the table.
I asked him for the name of the caterer for the evening. I was SO impressed with the food (for 350+ people!) and especially the impeccable service. Thank you to Paula Leduc Fine Catering!
The final course of the evening was dessert, of course, poured with the 2008 Bonny Doon Vinferno Vin de Paille Dessert Wine.
It was almost like an ice wine – loved the sweet thickness paired with…
Buttery Almond Cake with Oranges and Spanish Sherry Sabayon
Everything about this dessert was perfect. The almond cake was super moist and very almondy and the fruits and cream went perfectly on top.
Also had half a cup of decaf!
The event was so well coordinated – and the food flavors and portions perfect.
Would you believe two years in a row ended in Manhattans!? We made the mile walk back to the hotel and gathered in a large group in the bar – MamaPea wanted to try a Manhattan!! She didn’t love it as much as I had hoped (although extra cherry juice certainly helped!!)
I had a few sips, but really had had enough booze for one night. We all ended on a happy note.
Already starting to feel sad that the weekend is drawing to a close….tick tock.