Mushroom Foray and Crab Dinner
We usually only do one event per month although a request for a Crab Dinner at the Tasting Room sounded so great, how could we refuse!
Feb. 4th was the Annual Mushroom Foray in Cazadero. We had another sold out crowd. This year we had a couple from Upstate New York, a group from Reno and many from San Francisco and Alameda. So great to have these people make the extra effort to enjoy our event.
We were extremely lucky with the weather, a break from rain made for an ever so delightful hike in the woods. It started raining later in the day when we were done.
The creek under the bridge has never been so full.
Next up, our Crab Dinner
With Dungeness crab being such a local favorite, we eat as much as we can during the short season from late November til the start of Spring. There is so much to do with Crab!
Here we go, 14 people, 15 large crabs and many Paul Mathew wines paired. Let's see what wines were chosen as the best pairing for each course.
Crab Bisque started this evening off. This traditional soup is rich and wonderful. We paired it with three wines, Rose' of Pinot, Chardonnay and Pinot Noir...the winner was the chardonnay.
Crab Salad up next, with avacado. We paired this with all white wines, Brut Rose', Gewurz, Chardonnay and Rose' of Pinot Noir. We had a three way tie, between Brut Rose, Gewurz and Chardonnay
Crab Cakes, who doesn't love eating crab that was shelled for you, combined with bell pepper, herbs and spices and lightly pan fried, yes please. And it pairs with all the wines we try, Rose', Chardonnay and Pinot Noir. Theb favorite of this evening was Brut Rose'.
One of our guests thought the Chardonnay was best with every course,
he loves crab with Chardonnay.
Our house hold favorite crab preparation, roast crab. This is the first meal Mat made for me and we continue to enjoy it at the start of every crab season until we need to try a different recipe. We have served this to all our friends and it never siezes to please. Roast crab tossed with garlic, thyme, fennel, chile flakes and olive oil - then baked. Pinot Noir won the best wine pairing.
The chef comes out....
A little heart cookie to finish our February Foodie dinner. All you need is LOVE!