Fenestra Winery Wine Maker's Dinner

WINE MAKERS DINNER
Wednesday, January 20, 2010 at 6:30 PM
Featuring the Wines of the Fenestra Winery of Livermore
Presented by the wine maker

Sautéed Prawns & Scallops

With a spicy mango sauce

2008 Viognier, Livermore Valley

Pork Tenderloin

With an apple and pomegranate mustard cream sauce

2006 Alvarelhao, Silvaspoon Vineyard, Lodi

Papparadella
With spicy Tuscan duck sauce
2006 Cabernet Franc, Livermore Valley
Gold Medal, 2009 Best of the Bay Wine Competition


Boneless Short Rib
With red wine & dark chocolate sauce
2006 Malbec, Silvaspoon Vineyard, Lodi


Chocolate Decadence
2003 Port, Silvaspoons Vineyard, Lodi
Bronze Medal, 2009 San Francisco Chronicle Wine Competition
Silver Medal, 2009 Best of the Bay Wine Competition

$49.50 per person

RSVP at 916-457-1155

Our quality gets better and better

Gonul is constantly seeking the best sources for food supplies. Cooking skills may be important, but starting with the best products is essential. For years she has sought out the best grocery products at local farmer's markets and from local farms. For her meat sources, she now uses Niman Ranch primarily for lamb, Durham Ranch for chicken and Chef John Paul Khoury for beef, pork and as a secondary supplier of lamb and chicken. Chef John Paul contracts with many local premium farms to supply these products and she is proud to be doing business with him.

New Years Eve

New Years Eve Champagne Dinner
Served from 5 PM to 10 PM

Live Entertainment with the classical guitar of Greg Williams

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Individual bottles of Piper Heidsieck Brut Champagne

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Prix Fix 4 Course Dinner

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1st

Southern Style Creamed Corn with Bacon

Beef Vegetable & Cremini Mushroom Soup

Butternut Squash Soup

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2nd

Beet Salad with caramelized onions, maple roasted walnuts and goat cheese

Mixed Greens with maple roasted walnuts, raisins, feta cheese with a balsamic vinaigrette

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3rd
Filet Roast with Red Wine Sauce

Turkey with a vegetable & bread stuffing and Apple Dressing

Pumpkin and Butternut Squash Risotto
Mexican Prawns with garlic and lemon, mushrooms, ginger & scallions

Roast Leg of Lamb with Red Wine Sauce

Penne Pasta with artichoke, & Cremini mushroom

*

4th

Kazan Dibi -- Turkish lavender almond milk flan with Lavender Tuiles

Chocolate-Coconut Bread Pudding with passion fruit sauce

$55

A perfect Saturday

It was supposed to be storming this morning, but, although its cloudy, the temperature is nice and the air clean. Took the dog for a nice long walk and came home to harvest some Meyer lemons in our garden. We have soooo many. So the plan is to cook up a batch of my lemon marmalade. Look for it at brunch tomorrow and try to identify it in some of our specials coming up this week.

Thanksgiving dinner

Gonul did another great holiday meal. Everything was well received, but the Turkey, of course, is always the center piece. Her secret for a perfect Turkey is fairly simple and will fit into many recipe variations. Start with a quality Turkey. Gonul uses oraganic Turkies from Diestel. She then brines the Turkey in red wine, vegetable stock and herbs. Guarenteed to be moist and juicy -- even when reheated for leftovers.

Beet Salad

Its root vegetable time at the farmer's market. Bought, among many other things, some great beets. Ask for our beet salad special. We are also doing a really generous promotion for the next couple of months. For $40, get a four course dinner for two, including a bottle of wine (house white or red depending on the entree).

Spicy Citrus Sauce

I was experimenting with all the great citrus from my garden and developed a wonderful spicy citrus sauce. It will be part of our Thanksgiving prix fix dinner. This will be a good recipe for my next cookbook.