Our colleagues with Slow Food Temecula Valley have asked us to extend an invitation to Slow Food Los Angeles members and friends for an early October event:
Celebrate Temecula’s regional food shed at this special dinner where principal ingredients will have traveled no more than 100 miles from farm to plate. Hosted by Chef Leah Di Bernardo, proprietor of Delyte’s Fine Foods Inc., and Chef Mike Henry from Callaway Winery’s Meritage, attendees will enjoy a feast of regional food and local wines to benefit Slow Food in Schools programs in Temecula Valley.
When: Saturday, October 4, 2008 from 6:00pm until 9:00pm
Where: The Castle Bed & Breakfast, 35250 Loma Ventoso Lane, Temecula
Cost: $85 for Slow Food members; $100 for nonmembers
Tickets must be purchased in advance: only 100 seats available. Reservations are now available via Brown Paper Tickets.
The evening’s menu will include:
++ “Cold Antipasto”: A beautiful selection of seasonal grilled vegetables from Sage Mountain Farms;
++ “Flat Bread & Mascarpone”: Roasted with clams, mussels, and herbs;
++ “Syrah Braised Brandt Beef” with cider gastrique, five finger potato hash, and Temecula sweet onions;
++ “Local Cheese Plate”: Temecula Valley Cheese Company will compose a beautiful display of cheese; and
++ “Dessert”: A surprise, so you will have to be present for this tantalizing treat.. and who serves it!!
A regionally produced wine will accompany each course, with an introduction by each winery’s vintner.
For more information, contact Slow Food Temecula Valley by telephone at 951.364.3663 or by email to leah [at] delytes [dot] com.