A couple of days ago it was my sweet friend's birthday.  She invited a small group of girlfriends to celebrate with a spectacular lunch and wine tasting at the award-winning Halleck Vineyard in Sebastapol, CA owned by her beau Ross Halleck.

We convoyed from Marin taking in all the lush verdant scenery along the way.  

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In what felt like no time, we arrived at Halleck Vineyard!

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Perched above the Russian River Valley and overlooking Sonoma, the location is ideal for growing the grapes used for their award winning Pinot Noir. 

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Once inside, we were drawn to the kitchen (of course!) and the source of the most delicious aromas. Our chef was Bruce Riezenman owner of Park Avenue Catering as well as creator/owner of "Pair It" a food and wine pairing app for your iphone available on itunes! 

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Meanwhile outside on the deck, Ross was pouring us our first wine.

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Looking out at the beautiful view on the sunny but brisk day, surrounded by laughter and chatter, smelling the most amazing meal being prepared, tasting truly outstanding wine – all five senses were alive. I know I wasn't alone in feeling very blessed.

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Soon to follow was a selection of amazing flavor-packed-little-bites-of-goodness to go with our first wine.  Ross and Bruce created the most delicious Springtime menu:

2009 Halleck Vineyard, Russian River Valley, Piner Creek Ranch, Dry Gewurztraminer

Hors D'oeuvres

Curried Scallops on a Crisp Wonton

 

"Vietnamese" Shrimp and Vegetable Rolls

A bevy of shredded vegetables and shrimp, stir fried, and seasoned with sesame,

ginger and hoisin. Served chilled.

 

2007 Halleck Vineyard, Russian River Valley, Little Sister, Sauvignon Blanc

Hors D'oeuvres

Fava Bean Bruschetta with Vella Jack

Drizzled with a touch of extra virgiin olive oil.

AMUSE BOUCHE

Artichoke Soup with Olive Oil & Fried Artichoke Garnish

 

FIRST COURSE

Salad of Farmers Market Spring Greens, Golden Beets, & Chevre

meyer lemon vinaigrette

 

2007 Halleck Vineyard, Russian River Valley, Three Sons Cuvee, Pinot Noir

FIRST COURSE

Salad of Farmers Market Spring Greens, Golden Beets, & Chevre

meyer lemon vinaigrette

SECOND COURSE

Gemelli Pasta with Asparagus, Leeks & Fresh Dungeness Crab

French Epi Bread

 

DESSERT COURSE

Chocolate Coupe: with mocha molasses ganache, sea salt and coco nibs

Coconut cake

 

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Before lunch, we decided to take a walk through the vineyard and around the property. Most of us were not wearing appropriate shoes, so we borrowed… I meant to take another photo with us in our real shoes, but needless to say, it never happened 🙂

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The vineyard is small, therefore so is production, making the wines from this boutique winery highly sought after.

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Baby grape leaves just coming into the world.

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Girlies and forget-me-nots.

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We stopped into the small cabin on the property – just big enough for a hammock, sauna and sleeping loft.

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A grapevine picked up on our walk was twisted into a peace wreath.

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Back inside, the rustic farm table held no clues as to the exquisite lunch we were about to enjoy.

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Artichoke Soup

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Spring Green Salad with Goat Cheese

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Gemelli Pasta with Leeks and Dungeness Crab

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Chocolate Ganache with Salt and Cocoa Nibs

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Coconut Cake

 

It was a spectacular day!  Thank you for letting me share it with you!

If you would like more info about Halleck wines, please go here.

For more info on Bruce's catering (he covers the whole Bay Area), please go here.

 

 

 

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