This evening of fabulous food and wine will be held at the beautiful Seghesio Family Vineyards Hospitality Center and will showcase wonderful Seghesio wines paired with seasonal culinary creations by Seghesio chef John Helquist.  Family matriarch, Rachel Ann Seghesio, and former winemaker Ed Seghesio and his wife Donna will be present to meet attendees and share special information about the winery.   This wonderful evening includes: 

6:00	Wine Reception on the Terrace
6:30	Three course menu with wines paired to compliment each course
	First Course: Chilled White Prawn Salad with Plum Tomatoes, Celery Heart and Flat Leaf Parsley Seghesio Arneis - Bright fruit tones balanced by crisp, lemony acidity highlight this medium-bodied white wine
	Second Course: Grilled Chicken with Summer Beans, Celery Root Puree and Porcini Mushrooms Seghesio Costiera Pinot Noir – Flavors of cherry and ripe raspberry dusted with brown sugar and vanilla undertones with a long elegant, silky finish
	Dessert: Almond Meringata with Summer Fruits and Crème Anglaise Seghesio Omaggio – This full-bodied blend of Cabernet Sauvignon and Sangiovese create a wine with flavors of cherry and blackcurrant with a subtle note of cassis

*  The  chef reserves the right to substitute ingredients based on market availability in order to maintain the highest of standards

The cost for this sumptuous dinner is $125 plus tax per person and is inclusive of food, wine and gratuity.  A two night minimum stay is required.  The cost of your room is additional and is based on the room you reserve.

Please make your dinner reservations through the Calderwood Inn by 6/9.  The cost of your dinner will be charged to your credit card in full at the time of your reservation.  Cancellation of dinner reservations received after 6/9 will forfeit the cost of the dinners reserved.  

Saturday, 7/26

Rued Wines
3850 Dry Creek Road, Healdsburg

Join Rued Winery owners Richard and Dee Rued (pronounced Roo ed) for an evening showcasing their wines paired by the culinary creations of Mike Matson, chef/owner of Vintage Valley Catering.  This intimate evening will be held at the winery and includes:
       

6:00	Wine Reception with Passed Appetizers: Sesame Crusted Ahi Tuna with Mango, Ponzu Sauce and a Crispy Won Ton Tomato Bruschetta with Balsamic Syrup and Opal Basil 2006 Rued Sauvignon Blanc - Dry Creek Valley
6:30	Three course menu with wines paired to compliment each course
	First Course: Seared Sea Scallop with Lemon Cream, Truffle Grits Cake, Shaved Gravenstein Apple and Arugula 2006 Rued Chardonnay - Russian River Valley
	Second Course: House Cured Medallions of Pork with a Dried Cherry and Zinfandel Reduction, Potato Croquettes and Napa Cabbage Slaw 2006 Rued Pinot Noir - Russian River Valley
	Dessert: Scharffenberger Chocolate Brule with Pistachio Biscotti and Summer Berry Skewer 2005 Rued Zinfandel - Dry Creek Valley

*  The  chef reserves the right to substitute ingredients based on market availability in order to maintain the highest of standards

The cost for this sumptuous dinner is $125 plus tax per person and is inclusive of food, wine and gratuity.  A two night minimum stay is required.  The cost of your room is additional and is based on the room you reserve.

Please make your dinner reservations through the Calderwood Inn by 7/19.  The cost of your dinner will be charged to your credit card in full at the time of your reservation.  Cancellation of dinner reservations received after 7/19 will forfeit the cost of the dinners reserved.  

Saturday, 8/16

Paradise Ridge Winery @ Vintage Valley Catering
149 Healdsburg Avenue, Healdsburg

 

You don't have to drive to their Santa Rosa tasting room to enjoy the award-winning wines of Paradise Ridge.  A reservation at this winery dinner held in Healdsburg will suffice.  Join the Paradise Ridge winemaker and/or owners at an intimate dinner of wonderful culinary delicacies paired with their wines.  Mike Matson, chef/owner of Vintage Valley Catering has selected each course to bring out the subtle flavors of each wine.  This special evening includes:

6:00	Wine Reception with Passed Appetizers: Tempura Prawn Skewer with a Mango & Sriracha Glaze Heirloom Tomato Bruschetta with Balsamic Syrup and Opal Basil Paradise Ridge 2006 Grandview Vineyard Sauvignon Blanc
6:30	Three course menu with wines paired to compliment each course
	First Course: Sesame Crusted Ahi Tuna with Rice Noodles, Cucumber, Lotus Root Chips, Mango and Ponzu Vinaigrette Paradise Ridge 2006 Russian River Chardonnay
	Second Course: Crispy Duck Leg with a Mission Fig Reduction, Potato Croquette, Haricot Vert and Napa Cabbage Slaw Paradise Ridge 2003 Rockpile Merlot
	Dessert: Scharffenberger Chocolate Souffle with Pistachio Anglaise and Summer Berry Skewer Paradise Ridge Estate 2006 Hoenselaars Zinfandel

*  The  chef reserves the right to substitute ingredients based on market availability in order to maintain the highest of standards

The cost for this sumptuous dinner is $125 plus tax per person and is inclusive of food, wine, and gratuity.  A two night minimum stay is required.  The cost of your room is additional and is based on the room you reserve.

Your dinner reservations must be made through the Calderwood Inn by 8/9.  The cost of your dinner will be charged to your credit card in full at the time of your reservation.  Cancellation of dinner reservations received after 8/9 will forfeit the cost of the dinners reserved.  

Saturday, 9/6

Camellia Cellars Winery @ Vintage Valley Catering
149 Healdsburg Avenue, Healdsburg
 

Join Lewand family patriarch, Ray Lewand, at this fabulous winery dinner.  You will no doubt hear tales of earlier times in Healdsburg punctuated by Ray's great storytelling. Ray and his late wife, Dell, started the Camellia Inn in Healdsburg - now owned and operated by daughter, Lucy.  Son-in-law Bruce Snyder and daughter, Chris Lewand are winemaker and co/owners of the Camellia Cellars Winery.  Chef Mike Matson, owner of Vintage Valley Catering, has selected each course as a perfect compliment to the subtle character of each of the Camellia Cellars wines.   This fun-filled evening includes:

6:00	Wine Reception with Passed Appetizers: Duck Spring Roll with Mango Sriracha Dipping Sauce Heirloom Tomato Bruschetta with Balsamic Syrup and Opal Basil Camellia Cellars 2007 First Kiss, White blend
6:30	Three course menu with wines paired to compliment each course
	First Course: Seared Sea Scallop with Arugula Heirloom Tomato Sauce, Celery Root Chips Camellia Cellars 2006 Sangiovese, Merlot Vineyard
	Second Course: CK Lamb Chops with Mission Fig Chutney and Potato Pear Galette Camellia Cellars 2001 Diamo Grazie, Proprietor's Blend
	Dessert: Peach Cobbler with Cherry Gelato and Caramel Sauce Camellia Cellars 2004 Cabernet Sauvignon, Lencioni Vineyard

*  The  chef reserves the right to substitute ingredients based on market availability in order to maintain the highest of standards

The cost for this sumptuous dinner is $125 plus tax per person and is inclusive of food, wine, and gratuity.  A two night minimum stay is required.  The cost of your room is additional and is based on the room you reserve.

Your dinner reservations must be made  through the Calderwood Inn by 8/29.  The cost of your dinner will be charged to your credit card in full at the time of your reservation.  Cancellation of dinner reservations received after 8/29 will forfeit the cost of the dinners reserved.