Thomas Fogarty Wine Dinner
Four Course Dinner created by Executive Chef Cynthia Bloebaum
We know you are going to enjoy and share the passion for these small lots of lovingly created wines.
Amuse with Sparkling
2012 Thomas Fogarty, Blanc de Blanc
Little gem lettuce cups filled with Smoked Trout and Apple Relish
2012 Thomas Fogarty, Chardonnay, Santa Cruz Mountains
Creamy Brentword Corn Soup with Thai basil cream
2013 Skyline, Artisan Red, Lodi
Family Style bowls of ...
Wild Mushroom Risotto, Roasted Mixed Summer Squash,
Braised Boneless Pork Short Ribs,
platters of Seared Tuna with pepper relish
NV Thomas Fogarty, Solera Gewürtztraminer
White Peach Upside Down Cake with ginger crème fraiche
Welcome Reception between 6:30 and 7:00 pm
Dinner served at 7:00 pm
Dinner with Wine Pairing $90.00 (tax and gratuity not included)
Reservations are required
Phone (650) 486 - 1740 and OnLine at TasteVin
Thomas Fogarty Winery is borne of the confluence of innovation, opportunity and experience. Founders Thomas Fogarty and Michael Martella collaborated to create what was to become one of the most notable and celebrated Estate Wine Producers in California.
From the very beginning, it was the vision of Thomas Fogarty Sr. that when the winery and 30 acre vineyard was developed, that the remaining 330 acres from his 360 acre estate would be set aside to remain in an open space preserve.
Thomas Fogarty Winery farming practices reflect this respect for the land, by respecting and working with the soils natural micro biological systems. They believe the most exciting wines come from vineyards with Living Soils - healthy soils, soils that will support healthy and balanced vines. The farming is a distillation of what we have learned from organic, sustainable, and biodynamic practices, with a healthy touch of intuition.
These practices have been honed and developed over our 35 years of farming Chardonnay and Pinot Noir in the very cool Northern Skyline subregion of the Santa Cruz Mountains. They nurture our 'Living Soils' and healthy vines by making use of cover-crop cultivations, creating a habitat for beneficial insects, we compost, and apply compost-teas.
Chef Cynthia, the Culinary Concierge.
Chef Cynthia Bloebaum is a cook in her heart and believes a meal should always be accompanied with a glass of wine. Her philosophy to her recipes is that they are fresh, simple and well made.
Chef Cynthia's career spans over 25 years and she has held just about every position in the food industry. She is an accomplished cooking instructor, wine trainer and wine judge. Her palette is her best tool and as she says is a "gift that I just can't explain". Chef Cynthia has been conducting wine and food excursions since 2000, and has taken her clients to Argentina, France, Italy and Spain.
At the age of 10, Chef was put in charge of cooking her family's meals and loved the way she felt when the family like them. In a meeting with a college career counselor the only thing she could think of that she enjoyed doing was cooking. She entered the Culinary School at San Francisco City College and has never looked back. Even today, she gets that same feeling when she sees a customer enjoy one of her meals.
The deliberate attention of marrying food and wine is truly her passion. Pairing is a way of life for Chef Cynthia, not just a concept.