A balmy, beautiful evening with perfect food and wine pairings (see menu, below) greeted our lively, special guests (some of whom flew in all the way from Tulsa, OK for the occasion!) for our first, official Winemaker Dinner at the winery. The event was an important part of Sonoma Wine Country Weekend, where wine lovers from near and far gathered to celebrate their favorite Sonoma vintners.
There was an exciting mad dash to the finish to ensure everything was just right for our guests. Nancy “the Human Leveler” Lasseter hung the last pieces of artwork on the walls (she has an unerring eye for accuracy and can wield a mean hammer) while John re-arranged potted plants so that the walkway was picture-perfect.
“It was incredible! One of the most beautiful places I have ever been!” said guest Mike Stockton, who attended along with his wife, Debra; she added: “We really loved all the stories that John and Nancy told about their passion for wine, it made the evening…and the wines were amazing!”
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Of course, this was the first of what we know will be many more magical, memorable Lasseter Family Winemaker Dinners.
See the Menu for the Inaugural Winemaker Dinner plus selected recipes!
Menu for Inaugural Winemaker Dinner
Nancy worked with Barbara Llewellyn to create this sumptuous 4-course meal:
1st Course: Tuna Nicoise Salad w/Jalapeño Aioli & Grilled Flatbread paired with 2010 Enjoué Rosé
2nd Course: Country Greek Salad w/Feta Cheese & Summer Tomatoes from the Lasseter Garden paired with 2009 Chemin de Fer Rhône Style Red Blend
3rd Course: Lightly Smoked Skirt Steak w/Roasted Pepper & White Corn Succotash paired with 2008 Amoureux Malbec Red Blend & 2008 Paysage
Dessert Course: Whoopie Pie; Cornmeal Shortcake w/Peach, Bluberry & Ginger; Valhrona Chocolate Fudge Cake with Caramel; Trifle Shot paired back with all 4 Dinner Wines.
Select Dessert Recipes…Yum!
Whoopie Pie (makes 12 pies)
1 ½ cups all-purpose flour (spooned and leveled)
½ cup unsweetened cocoa powder (spooned and leveled)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
1 cup sweetened applesauce
½ tsp pure vanilla extract
1 cup confectioners’ sugar
sanding sugar for decoration
Instructions:
1) Preheat oven to 375º. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
2) In a large bowl, using an electric mixer, beat ½ cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
3) Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
4) Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining ½ cup butter until light and fluffy. Gradually add confectioners’ sugar, beating until smooth.
5) Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filing oozes out slightly. Let rest 15 minutes to set. (To store cookies, keep in an airtight container at room temperature, up to days.)
