Earlier this month, I had the pleasure of attending Taste of Sonoma (part of Sonoma Wine Country Weekend), where hundreds of wines from the Sonoma sub-appellations were being poured. The event was tremendous, where you could virtually skip from the Russian River Valley over to Dry Creek Valley then down the Sonoma Coast (just to name a few), all while grabbing some first class eats along the way.
Enter Jesse McQuarrie of Feast Catering (Santa Rosa, CA). Upon entering the barn on MacMurray Ranch, where you could take in a complete history of the property and the vineyards, we were served Bay Leaf Smoked Pacific Salmon with Zante Grape Escabeche (in a light sauce made from fennel pollen), paired with a Russian River Valley Pinot Noir from MacMurray Ranch. In this video, Jesse shares with us the ingredients and sustainability practices used in making this wonderful dish:
"MacMurray Ranch has encouraged us this year to use ingredients that are indigenous to the property."
Aside from the incredible flavors in Jesse’s dishes, I was very impressed by his incorporation of the bay leaves and wild fennel pollen grown on the ranch. Not to mention, smoked salmon is a classic food pairing for Pinot Noir - one of my favorite combinations.
Needless to say, this event was certainly a showcase of Sonoma’s finest wines and local fare. I hope this video gives you a glimpse of the amazing people and experiences you can have while attending these types of events. Oh yeah, and the wine isn’t bad either. ;)
Rick from Hello Vino
P.S. Please check out our other video from Taste of Sonoma, where we met Julie Pedroncelli St. John of Pedroncelli Winery.