Our pal Mark Bright of Saison Restaurant had a special client flying in who wanted to host 50 guests for the quintessential Napa experience. Mark brought in some of the top wineries from Napa and Sonoma including LIttorai Wines, Copain Wines, Sinegal Estate Winery and his own label, Partage Winery. Stag chefs Jordan and Ted staged with culinary industry titan Chef Dominique Crenn and her team all week in preparation for this event at Atelier Crenn and Petit Crenn with CDC Johni Black and the Crenn team. Eric Quilty, of Derby Cocktail Co. and The Bon Vivants, crafted delicious pre-dinner cocktails with the terroir driven Tequila Ocho. This casual affair on the Silverado Trail featuring some of the best ingredients in the world made by some of the most talented culinary hands was truly an ethereal experience.

A special thanks to: Kaye Venues, Anna Marie Events and Colson Griffith Photography.

Menu

PASSED CANAPÉS

1. Trout Roe Tartlett with Black Truffle

2. Tomato Tar Tar with Soca Crepe, Katsumboshi, Parmesan 3. Gougeres

STATIONS CAVIAR STATION:

BINCHOTAN STATION

1. Wagyu Beef – With Carrot Vinegar Veil and Summer Flowers. Served on a skewer-Pepper gel, veil, flowers

2. Monterey Abalone with Corn, Roasted Garlic, Seaweed. Topped with roast garlic puree, oyster emulsion, and wakame powder

SPIT ROAST STATION

1. Spit Roasted Cauliflower – Curry Lobster Butter

2. Suckling Pig – Whole Roasted with Cider Jus

OYSTER STATION

1. Local Oysters with Green Strawberry and Elderflower Mignonette

2. Salad Of Preserved Porcini Mushroom with Foie Gras, Apricot and Australian Black Truffle (small composed plate)

3. Tart of Fromage Blanc and Cherry Tomato with Lemon Basil and Marigold (large format, sliced and plated)

DESSERT PASTRY STATION

1. Mini Elcair

2. Lemon Curd and Meringue Tarts

3. Mini Millefuille

4. Juans Chocolates

Cocktail

1. Paloma ocho plata tequila, grapefruit, lime, soda, simple, gusano & hand-cut ice spire