Sonoma Valley Cheese Course
Vella Cheese Company Toma, Asiago and Mezzo Secco
Sonoma Cheese Factory Mediterranean, Jalapeno, and Portobello Mushroom Jack
Served with Baskets of Breadsticks, Crostini and Crackers

Angelo’s Meat Selection
Including Smoked Ham, Salami selection, Smoked Turkey and Smoked Duck
Served with Angelo’s BBQ Sauce, Angelo’s Mustard and Angelo’s Salsa

Sonoma Sausage Selection
Curry Chicken and Green Onion Chicken Sausage
Fresh Baked Basque Boulangerie Bakery Breads
Including Whole Wheat Piccolo, Sweet French bread and Sourdough French Bread

Fresh Fruit Platter
Selection of fruit from Sonoma Market and Sonoma Valley Farmers’ Market

Sonoma Valley Farmers’ Market Grilled Asparagus, served with Meyer Lemon Olive Oil

The Epicurean Connection Apricot Nectarine Compote

Apricot Compote
Created by Sheana Davis, The Epicurean Connection
½ cup dried Apricots, chopped coarsely
½ cup dried Nectarines, chopped coarsely
2 cups Sonoma Valley Sauvignon Blanc
1 teaspoon Orange Zest
1 teaspoon Orange Olive Oil

In a heavy bottom pot, simmer all ingredients for 20 minutes or until apricots and nectarines are plump. Remove from heat and allow to cool. Serve with fresh baked breads, cheese and a glass of Sonoma Valley Sauvignon Blanc.

Film Festival 2008
Savvy Gourmet 2007
Eco Farm 2007
SL Cellars Open House
Paradise Ridge Winery
Salute to the Arts 2006
Heartland Festival 2006
Cinema Epicurea 2006
Rogue Alehouse 2006
Sonoma Land Trust 2006
Plumpjack Pairings 2006
Moon Mt. Winery 2005
Sonoma Marin Fair
Odyssey of Food & Wine
Sonoma Chamber 2005
Coturri Tour May 2005
Soroptimist Tour 2005
Mayo Winery Compotes
Cinema Epicurea 2005
ACS Conference 2004
Capricious Cheese Course
Rhone Rangers 2004
Plumpjack
Wine X 2004
Cinema Epicurea 2004
Brew Expo 2004
KSVY Culinary Pairings
Sonoma Wine Auction
Taste Sonoma /Copia