Closing 2025 and opening 2026

How we roll through December and open the New Year, starting with a sold out celebration dinner of Lobster. And then....

Lobster Dinner 2025

Our Celebration Dinner tradition began in 2007 as a winemaker dinner in December at Mosaic Restaurant in Forestville ( no longer opened ) . After they closed we moved to Zazu Restaurant on Willowside Road. After they closed we did one year at Big Bottom Market ( no longer in business ) to eventually find a permanent home at our Tasting Room after opening in 2012.

A night of celebration, library wines, large format, special menu, and great friends gathering to toast the Holiday Season and the end of the year.

For many years we did a 40 seat, 6 course dinner. After our 10th Anniversary of the Tasting Room Dinner, we chose to simplify to our Dining Room that seats 16 guests.

This year we offered three wines ( 2024 Rose' of Pinot, 2013 Chardonnay magnum, 2014 Bohemian Pinot Noir ) and five courses, starting with Lobster Rockefeller. A twist to a classic dish that Mat created. Rich and wonderful served with greens. 

Everyone wants to know when Mat will produce another Chard, not likely unfortunately due to the quality fruit we had produced and then lost the perfect for us vineyard source ( sold ). 

2013 Chardonnay magnum was the winning wine pairing.

   

Lobster Bisque was a favorite course for many, guests were asking for a gallon 'to go'. Not an easy dish to prepare but well worth the work. Bisque with chunks of fresh poached Lobster meat. This dish pairs so well with wine!!

Each wine was loved by the group but the Pinot won the best pairing!

When Mat discovered the best frozen french fries and started testing poutine recipes when friends came to visit, this was the start of a terribly good fettish!

Perfecting the gravy, adding locally sourced cheese curds and combining the components make for 

A LOT of food porn enjoyment! 

Pairing great with wine as well!

For the dinner, the lobster gravy was made with Asian five spice to be rich and delicious. 

The wine pairings were equally perfect. Some preferred the Rose' while others liked the Chardonnay or Pinot. There wasn't a bad combo to be had!

This dish should be on a menu at a local seafood specialty restaurant, it is soooooo good!

Trying to get in the spirit with some lighting and decorating.

I am a believer of Chardonnay & Lobster. I do not drink Chardonnay just because.

It has to be a great Chardonnay and a great pairing. 

This was the night for one of a very few magnums of 2013 Chardonnay left in our cellar.

Not only did it wow the attendees it was perfect with the Lobster dishes.

This is when Chardonnay shines!

Main course surf and turf, butter poached lobster and grilled filet mignon, asparagus with Bernaise sauce. No photo due to hot plates, plus service to ensure heat remained.

We switched the wine focus after the 1st three courses. Beef demands no white.

2012 Horseshoe Bend Pinot Noir Magnum, oh yes and oh my!

As the focus moved to main course, the winemaker chef finally has a chance to come into the Dining Room to chat.

Not be missed, our special decoration gifted from a wine club family member + the Lobster cookie 

( does not have lobster in it ).

2nd week of December, Sip'n Shop in Oakland, Taste West County Holiday Passport and a private event for a special wine club members Birthday. We did it. Three event's in 2 days!

Now it is time to sail through the Holidays, which we did in style. Lots of mushroom foraging, baking, special wines, toasting with friends and enjoying a low key Holiday season.

Puzzle tradition....need a puzzle? Come by, I always have some to pass along.

Our Christmas Dinner on Boxing Day due to power outage. Seared Duck Breast, Chanterelle Mushrooms paired with one of Mat's 1st Pinot's from 2002. The label was in rough shape but the cork was perfect and the wine was amazing. We have a magnum and a 750 mL remaining.

            

                                 Color, flavor, cork....all in great shape. Mat was thrilled to taste this!

My tradition of baking was in the form of nut and seed brittle this year, nick named brittle crack. 4 batches and a few different iterations.

The MOST prolific mushroom season since way long, it just keeps giving. Every time Mat goes out, we have 2 pounds to clean and eat. Black trumpets abound + chanterelles, hedgehogs large and small.

                                           Let's call it a year! Next up 2026, here we come! CHEERS