First Farmer's Dinner Is A Huge Success

The guests traveled from table to table trying local cheeses, mushrooms, pâtés and wines. 

Our Sonoma State interns with Executive Chef of the Doubletree Hotel Don Nolan.

Beautiful mushrooms from Sebastopol

Delicious pork belly and garlic sausage with maitake mushrooms and baby purple sprouting broccoli served family style.

^{On Friday March fourth we had our first Farmer’s Dinner with the Doubletree Hotel in Rohnert Park. The dinner was held at the Doubletree’s restaurant Bacchus and was a success from the start. At 6:30 the event began with wine tasting and other delicious appetizers. Guests mingled with the crowd and chatted with the farmers as well. It was all about promoting local foods and wines at the dinner and the ability to converse with the farmers made it a relaxing start to the night.}

^{We had Gourmet Mushrooms from Sebastopol, uniquely grown in a variety of jars. Also from Sebastopol there was Redwood Hill Creamery that showcased their delectable cheeses with the accompaniment of honey straight from the comb. Our very own baby purple top turnips allowed people to try this delicious root vegetable with some Dijon mustard and black salt. Next to the turnips there was broccoli raab in all its glory. Great pinot gris and pinot noirs from Macmurray Ranch had everyone rushing over for another refill. Even better than the wines, cheeses, pâtés and mushrooms was the hospitality that the farmers and Executive Chef of the Doubletree Don Nolan had for everyone present. Conversations overflowed from table to table and Chef Nolan was constantly floating through the room chatting with the guests. As 6:30 turned into seven guests moved into the dining room for the main event.}

^{The first course arrived within minutes of being seated in the charming Bacchus restaurant. Valley End Farm’s very own mizuna salad was topped with almond wood smoked duck from Reichart Farm, raw goat feta, almond kumquat and finished with a drizzle of ginger balsamic dressing. The presentation was phenomenal and the taste of each element provided for a party in your mouth feeling. In between courses, there were epi loaves from Full Circle Bakery and olive oil for dipping. Following the salad, the main dish was a duck cassoulet. The plate was filled with pork belly and deliciously glazed garlic sausage. The meat was joined with sides that ranged from Rancho Gordo heirloom beans to red mustard greens, baby purple sprouting broccoli and tasty maitake mushrooms. The best part of the dinner was the way it was served. The food was presented on plates that centered the table; this family style way of dining provided a greater connection to those that shared the table with you.}

^{Of course we can’t forget about dessert and when it comes to dessert there is no contest that each person wants his or her own plate. An individual plate of fresh strawberry rhubarb cobbler and a beautiful scoop of gelato hit the spot. The combination of warm strawberries and rhubarb with the coolness of vanilla gelato was an appropriate way to end the evening. There was a perfect amount of food presented and allowed you to leave the restaurant without having to let loose a few notches on your belt.}

^{It was a wonderful evening. Showcasing all local foods and wines is a great way to get the community together and provide a direct connection from the farmer to the foodie. Chef Nolan provided a superb dinner with all the different foods that we and other local farms provided. With bellies that left full and satisfied, it’s easy to admit that we can’t wait for the next dinner coming in April.}

Our Next Dinner

^{On April fool’s day we will be having another Farmer’s Dinner that will provide more chances to meet the farmers and taste the foods of the local community. These Farmer’s Dinners will be happening every first Friday of the month so mark them on your calendar! RSVP the Doubletree Hotel at (707) 586-4679 and feel free to leave us any comments, whether good or bad, about the dinner.}