Dungeness Crab Season

Northern California has many traditions but the Dungeness Crab season is one of the most special because it brings people together.

Our Dining Room table was one of the most anticipated features of our tasting room when we opened in 2012. Both Mat & I love entertaining, dining, pairing food and wine, it's the treasure of our world. It's what we do. For business, at home and greatly with our loyal lovely wine club family!

The announcement that crab season was being delayed again was not what we wanted to hear. We scheduled our 1st event of 2024 for the 3rd weekend in January hoping that the season would officially start by then. And it did. The pots were dropped Thursday the 18th and first crab was available on the 19th. JUST in time for our event. Phew!

                                          

We feel like our menu is perfect, all that changes from year to year is minor perfecting. Like this years 1st course, we served crab bisque with a crab toast. Nightengale baguette toasted with the cooked bisque veggies condensed to a paste mixed with fresh crab.

We paired 2 very specific wines with this course. Both from magnums, 2010 Chardonnay and 2017 Pinot.

What a start. This bisque is rich and intense. It takes a lot of time to make a bisque and it is well worth it!

  

          Second course, fresh crab salad with an avocado meyer lemon dressing and pomegranates.

This course was served with our 2022 Viognier and 2021 Grenache. Chosen once again specifically.

        

Who doesn't love a crab cake. An iconic dish dates back to the early 1900's. In the 80's and 90's they would be seen on many trendy restaurant menu's. 

                                            

                                              3rd course, crab cakes with blood orange sauce.

We kept with the Viognier and Grenache for this course also. The delicate flavors do well with both these wines and the group agreed 50 / 50. 

Everyone was ready for the main course & PINOT!!!!  2013 TNT vineyard and 2017 Russian River Pinot both from magnums.

  And the roast crab hits the table. Platters and platters are passed. Michael is a body guy while Laura likes the big claws and Mark loves it all especially taking the baguette and dipping it into the sauce! Every last mores was enjoyed!

Just a little in theme sweet treat to finish the evening

             Thanks to our team of Chef's for tonight's hugely successful dinner to start 2024 off                                                   with full bellies, big smiles and lots of pictures to share.

                       Ending 2023 and beginning 2024

This is such a weird time of year, the tasting room is slow with spurts of busy for shipping requests and gift giving needs. The week between the Holidays is a flurry of people not knowing what is open and closed and most of what's open is BUSY! Just get through it and we're closed for the start of 2024 to reboot and rejuvenate!

     

         

                       We did manage to close the year with some great bites, views and toasts.

Due to many unforeseen circumstances, our typical get out of dodge didn't happen. Instead we took two mini local staycations. One for golf and the other to the beach. Both including lots of food experiences, fun and relaxation.

To get to Yocha Dehe Golf course, we took the drive through the beautiful Napa Valley on a sunny January Morning. 

Not really our thing, a Casino. But, the Golf is top notch and we were told there are many restaurants with lots of good food. Well, the coolest part was that because it's on tribal property, they are amune to certain laws.

Foie Gras, unfortunately banned in CA but available on the menu at C2. Priority #1. We also enjoyed Enso for sushi but that was the limit of our impressive food. Afterall, it is a casino. Finishing with what was recommended as 'the best espresso martini' by Alli.

        A home break in between two mini's was perfect for a foraging day not to disappoint.

                            

Next up after returning home with another beautiful sunny day drive through Napa. 45 minutes south to Valleyford, Dillon Beach and Marshall.

Going this direction most of the time is work related, delivering wine or picking up product for an event. This time was purely enjoyment.

     

We sell, love and promote local cheeses and VF Creamery is up there at the top of the list. The cafe hours are hard for me to hit, closed 2 of my days off. 

Timing and planning for this are everything for me.

Stopping at Valley Ford Creamery for lunch and then checking into Dillon Beach Resort.

Another drive through rolling hills of green spotted with cows, sheep and goats with hawks perching for a hunt. At the end of the road was a stunning sunset from our cottage by the sea.

From a room with a view, cozy warm, we enjoyed an evening of games. We planned ahead with goodies and take out from Coastal Kitchen to enjoy a night in.

Plus my highest ever hand for the win!

Morning walk on the beach before massages and lunch at Marshall Store

We scored on the weather with mild temps, no winds and mostly SUNSHINE. Plus if you are a frequent visitor to the Hwy One oyster pilgrimage, if there's no wait, you scored. And that we did!

Heading home and back to reality, we do feel a sense of refresh and happy to have reignited our local love. So many treats, beautiful views and a break from our work life. 

Supporting small local business and trying to plan for what comes ahead with the year 2024.

Cheers and hope fresh in our minds, we are home.