Tuesday evening at the second annual Food Wine Design, presented by Lexus, chefs Carl McConnell of Stone Soup Cottage, and Cassy Vires of Home Wine Kitchen, worked together to deliver a fresh four-course meal that embodied the evening’s theme, “Farm to Table.” Guests arrived and viewed the display of sleek Lexus vehicles while enjoying a cocktail hour featuring the spicy concoctions from mixologist Cory Cuff of Cielo.
Guests filled the Lumen Private Event Space and were welcomed by the beautiful voice of Heather Matthews, the night’s musical talent. Three designers each provided a different tabletop display representing “Farm to Table.” The featured tabletop designers were Retta Leritz and Laura Murray of Hip & Gable Interiors, Amie Corley of Amie Corley Interiors and Amena Zamora of Amena Zamora Designs. Guests donated a suggested $5 to the night’s charity partner, Camp Rainbow, and voted for their favorite design. The winning table was Retta Leritz and Laura Murray of Hip & Gable Interiors, whose design explored the delicate sophistication of farm style. “We were trying for elegance meets the rustic charm of eating on the farm,” Leritz explained.
Tuesday’s charity partner was Camp Rainbow, a charity whose mission is to provide children suffering from cancer and blood-related diseases with free camping opportunities. To learn about Camp Rainbow and find out ways to participate in their cause, visit their website.
Raffle items featured were a gift card for design service hours donated by Retta Leritz and Laura Murray of Hip & Gable Interiors, a Merlot Decanter donated by Reidel and one hour of free design time donated by Amena Zamora. Guests participated in a live auction. The items for bidding were a cooking class & signed cookbook donated by Carl McConnell of Stone Soup Cottage and a chef tasting experience for six people donated by Cassy Vires of Home Wine Kitchen. All proceeds were donated to Camp Rainbow.
The room buzzed with anticipation as the guests took their seats. The duo of McConnell and Vires were introduced and each chef beautifully explained how the concept of “Farm to Table” influenced their dishes. McConnell told diners that for him, it is important to have fresh produce. “I gathered the mushrooms by myself from my friend’s property,” McConnell said. “The dessert [includes] beautiful berries that my friend grows for me.” Vires discussed her approach to using ingredients. “It more about how you treat the ingredients,” she said. “It’s not just buying local, but the way you mentally approach [the ingredients]. I try not to waste anything.”
Before the culinary event began, Bill Hoar from Glazer’s provided an exquisite introduction of the wine pairings. He delivered information on each of the wines from Treasury Wine Estates that guests would be sampling during the evening.
For the first course, McConnell presented guests with wild, local grown mushrooms smoked over hickory with fresh Marjoram. The dish was paired with Pinot Noir, a three-grape blend from Santa Barbara Wine Cellars.
Guests were treated with a glass of Souverain Merlot with the second course. “Its okay to drink and indulge,” Hoar explained. “This is a great example of what Merlot can be.” The wine accompanied a dish of chicken liver mousse with colorful, pickled radish and spicy grain mustard.
Vires delighted diners with the third course. She served tender, succulent braised pork cheeks with grapes atop creamy goat cheese polenta and mustard green. The flavors from the wine and beer pairings enhanced the pork. The wine was a Penfolds Shiraz from Australia. MillerCoors / Summit Distributing provided the featured beer pairing, a Blue Moon Farmhouse Red Ale.
McConnell spoiled guests with his dessert course, a Chambord Chiffon Tart with gorgeous raspberries matched with a decadent spiced drinking chocolate. A bit of chocolate covered cereal gave the dish a special crunchy consistency. The wine was a Chateau St. Jean Gewurtzaminer, a German wine with spicy hints of cinnamon, clove and apricot.
Thanks to all the guests who attended 2012’s Food Wine Design and donated to Camp Rainbow. Click here to view the Party Pics from Tuesday evening.
