Chef Dustin Valette of Valette's in Healdsburg hosted a bacchanal feast with top chefs and notable winemakers. The evening began with a wine reception filled with Black River Caviar and passed canapés from Kyle Connaughton at Single Thread. Keynote speaker Brady Lowe (founder of Cochon555, Taste Network, Piggy Bank) presented a Problem and Solution on how agriculture and technology can work together to support a better food future before dinner.
Chefs cooked select cuts of heritage pork Yakitori-style on hibachi grills while chefs prepare a family-style feast and winemakers pour magnums table-side. The night starts with passed bites, artisan cheeses from William Cofield Cheesemakers and house cured meats followed by a family-style feast. Guests are invited to bid on silent auction packages filled with cellared wines and gifts from wineries, restaurants and sponsors.
Guest chefs include John Stewart and Duskie Estes of Black Pig Meat Co. (formerly of zazu restaurant), Rodney Wages of Avery (SF) and Scott Romano of Dry Creek Kitchen (Healdsburg).
Participating wineries include Lombardi Wines, Chenoweth Vineyards, Williams Seylem, Kreck Wines, Coursey Graves, Tongue Dancer Wines, Arista Wines, Ramey Wine Cellars, Lando Wines, Arcadian Winery, Davis Family Vineyards, Silver Oak Cellars, Phifer Pavitt Wines, Acorn Winery and The Donum Estate to name a few.