2012 Photos

Program from “Celebrate the Equinox” at the T.S. Glide Ranch:
• Appetizers
• Live Jazz
• Dinner
• Prize Drawing
• Dessert and Coffee
• Film Screening

The meal, prepared by Sacramento Chef Pedro Depina from Ettore’s featured local food, wine, and beer–celebrating the harvest of the region.
• cheese platter with local berries, roasted almonds, honey comb and grilled rustic bread
• melon gazpacho shooter with roasted pepitas, cotija cheese and fine herbs
• grilled pork sausage, padron pepper, candied garlic and maldon salt
First course: salad with endive, arugula, dates, candied almonds, Foggy Morning cheese, honey lavender vinaigrette, and fine herbs
Second course: slow roasted pork loin, braised greens, pork jus, roasted pears with balsamic gastrique, and crispy pork rinds
Dessert: Ettore’s pear gallette


The evening was made possible by:

Berryessa Gap
Black Diamond Productions
Blue Heron Farm
California Vegetable Specialties
Coke Farm
• David J. Elliot & Sons
Full Belly Farm
Georgeanne Brennan
Keller Crafted Meats
Lily Films/Deborah Koons Garcia
• Live Oak Farm
• Mike Madison/Yolo Press
Nicasio Valley Cheese Company
The Phoenix Pastificio
Riverdog Farm
The Sacramento Natural Foods Co-op
Sierra Health Foundation
• Swingmoose jazz trio
Waste Management
Stones Catering

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