Kendall-Jackson Kicks Off Farm-to-Table Dinner Series

Kendall-Jackson may be best known for their well-priced, easy to drink, sustainably grown wines, but the winery has also earned a reputation for their culinary program.

To showcase this program, and the expansive, onsite organic vegetable garden from which they source their produce, Kendall-Jackson hosts a monthly, open-air farm-to-table dinner June through October.

Each event features a local food purveyor and creamery, who work with Kendall-Jackson’s culinary team to create a multi-course meal set in the winery gardens. The evening begins with Hog Island Oysters, crudités from the farm, and a seasonal small bite, such as fava bean bruschetta. Rosé and riesling wine is poured as guests mingle in the garden and watch the culinary team prepare the meal in an outdoor kitchen.

Dinner is then served at an expansive outdoor table, set between plots of carrots and leeks. The first course is a salad, which combines the featured food purveyor’s offerings and the winery’s seasonal produce. In June, for example, the winery teams up with sustainable seafood company Costarella Seafoods. Costarella’s cured salmon will be paired with trout caviar, and beets, dill, and ice lettuce from the winery gardens.

Next up is a family-style, veggie-centric dinner. June’s meal will star Costarella’s slow roasted salmon with baby leeks and onions and sorrel aioli, as well as four additional vegetable dishes, including a summer squash, herbs and lemon salad with featured creamery Marin French’s Petite Breakfast Cheese. And there’ll be plenty of wine, of course; often four to five white and red wines, including single vineyard designate pinot noir.

Kendall-Jackson’s Farm-To-Table Dinner Series continues now through October:

  • June 9 | Salmon from Costarella Seafoods and Marin French Cheese
  • July 14 | Kurobuta Pork & American Wagyu Beef from Snake River Farms and Valley Ford Cheese & Creamery
  • August 11 | Liberty Duck from Sonoma County Poultry and Dry Creek Peach and Produce
  • September 8 | Beef from Ward Ranch and Bleating Heart Cheese
  • October 13 from 4:30-7:30 p.m. | Poultry and pork from Devil’s Gulch Ranch and Point Reyes Farmstead Cheese Company

Wine Club members: $125 per person, limit four reservations.
Winery Guests: $175 per person.

Learn more at kj.com.

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