{"id":2356,"date":"2016-06-01T13:18:28","date_gmt":"2016-06-01T17:18:28","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=2356"},"modified":"2016-06-01T17:43:22","modified_gmt":"2016-06-01T21:43:22","slug":"santa-cruzs-chaminade-launches-2016-farm-to-table-wine-dinners-this-friday","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=2356","title":{"rendered":"Santa Cruz\u2019s Chaminade launches 2016 Farm to Table Wine Dinners this Friday"},"content":{"rendered":"
\"Chaminade\u2019s<\/a>

Chaminade\u2019s 2016 Farm to Table Wine Dinner series starts Friday<\/p><\/div>\n

Believe it or not, June is here (!), which means the start of Chaminade Resort\u2019s<\/a> annual Farm to Table Dinner series. The first dinner is this Friday, June 3, beginning at 6 p.m. with a reception, and there are still a few tickets available.<\/p>\n

The series showcases local wineries, local farms and other local food vendors. Dinners are in a beautiful outdoor setting, with long communal tables and lots of great food and drinks. Representatives from wineries and farms attend the dinners and talk to guests about the history of their products, which often stimulates interesting dialogue.<\/p>\n

The cost is $110 inclusive per person and this includes hors d\u2019oeuvres (served at the 6 p.m. reception with wine), a multi-course family style dinner with wine pairings (6:30 p.m.), and dessert. Call (831) 475-5600 or visit web site<\/a> for details, including specific wineries\/farmers for particular nights.<\/p>\n

For this Friday\u2019s dinner, Executive Chef Nicholas Church is utilizing produce from Fiesta Farm<\/a> and Coke Farm<\/a>; see menu below. Wine from Equinox\/Bartolo Winery<\/a> will be featured. Church returned to Chaminade in August 2015; he first worked at Chaminade in 1994 as a line cook, moving up to executive sous chef\u2014a position he held until 2012.\u00a0 When he returned to Chaminade in 2015 he was executive sous chef under executive chef Kirsten Ponza. In April 2016, Ponza was promoted to Food & Beverage Director and Church was promoted to executive chef.<\/p>\n

Church is very excited about his first season of leading the farm to table wine dinners.<\/p>\n

\u201cIt is always fun to cook with seasonal ingredients fresh from the farm,\u201d he recently shared. \u201cI look forward to working with all the farms this year.\u201d<\/p>\n

I didn\u2019t have the opportunity to attend a Chaminade farm to table dinner in 2015, but I have vivid memories of one from 2014, when produce from Santa Cruz\u2019s Yellow Wall Farm<\/a> was featured. During the reception, there were several appetizers including strawberries stuffed with smoked blue cheese and pancetta. At the time, I spoke to executive chef Ponza who said it was Yellow Wall Farm\u2019s delectable crop of strawberries that helped inspire the stuffed strawberries, in addition to a wonderful first course during the sit-down dinner. The unique strawberry hazelnut gazpacho starter had a delightful Belle Farms<\/a> olive oil and chive garnish.<\/p>\n

Before returning to the Chaminade, Church owned and operated restaurant Mama Mia’s in Felton for two years. His career includes 28 years of culinary experience. I\u2019m sure the new executive chef will do amazing feasts this season. Between now and October, the bounty of top ingredients from local vendors will include produce from Live Earth Farm<\/a>, Everett Family Farm<\/a> and Route 1 Farms<\/a>, seafood from Stagnaro Bros.<\/a> and grassfed beef from Leftcoast<\/a>. Beverages will be provided by first-rate wineries such as Storrs<\/a>, Martin Ranch<\/a>, Alfaro<\/a> and the Summit to Sea<\/a> wine group.<\/p>\n

I recommend planning ahead for at least one dinner this season; these events do sell out.<\/p>\n

June 3 menu:<\/strong><\/em><\/p>\n

Reception<\/strong>
\nCanellini Bean Soup Shots
\nPulled Chicken Spring Roll
\nLamb Sliders and Flatbread<\/p>\n

First Course<\/strong>
\nChicken Pate served on Walnut Bread with Sofritto Oil<\/p>\n

Second Course<\/strong>
\nBraised Pork Belly with Slow Poached Eggs<\/p>\n

Third Course<\/strong>
\nRoasted Beet Salad with Frisee and Arugula, Meyer Lemon Vinaigrette<\/p>\n

Fourth Course<\/strong>
\nBeer Brined Chicken served with Chicken Jus
\nGerman Potatoes, Rainbow Baby Carrots, Herbed Fava Beans<\/p>\n

Dessert<\/strong>
\nApricot Tart with Almond Frangipane
\nCherry Mousse<\/p>\n

The Details<\/strong>
\nFarm to Table Dinner Series<\/em>
\nMonthly through October 2016, Selected Fridays at 6 p.m.:
\nJune 3, July 8, Aug. 5, Sept. 9, Oct. 7<\/strong>
\nCourtyard Terrace at Chaminade Resort, One Chaminade Lane, Santa Cruz
\n(831) 475-5600
\n$110 per person<\/em><\/p>\n

On Twitter? Follow me @santacruzfoodie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Believe it or not, June is here (!), which means the start of Chaminade Resort\u2019s annual Farm to Table Dinner series. The first dinner is this Friday, June 3, beginning at 6 p.m. with a reception, and there are still … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,315,3,30],"tags":[129,1255,1251,62,605,1256,1254,834,340,1018,1019,331,1015,1252,7,1253,1250,1020,1121,625],"class_list":["post-2356","post","type-post","status-publish","format-standard","hentry","category-events","category-restaurant-news-2","category-restaurants","category-wine","tag-alfaro-winery","tag-bartolo-winery","tag-belle-farms","tag-chaminade","tag-chaminade-resort-spa","tag-coke-farm","tag-equinox-winery","tag-everett-family-farm","tag-farm-to-table","tag-fiesta-farm","tag-leftcoast-grassfed","tag-live-earth-farm","tag-martin-ranch-winery","tag-route-1-farm","tag-santa-cruz","tag-stagnaro-bros","tag-storrs","tag-summit-to-sea-wineries","tag-wine","tag-yellow-wall-farm"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2356"}],"version-history":[{"count":3,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2356\/revisions"}],"predecessor-version":[{"id":2360,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2356\/revisions\/2360"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}