Fire and Ash Wine Dinner

The Red Barn Holding Fire And Ash Wine Dinner:

This exclusive event will feature live-fire exhibition-style appetizers and sparkling wines provided by Orange County Wine Society (OCWS). Tours of the farm and garden will start  at 6:30 pm while The Millennium Barn doors open at 7:30 pm for a multi-course family-style wine dinner curated by OC Fair Culinary Supervisor Pam Wnuck. Executive Chef Jesse Lopez, of Spectra Food Services, and Chef Annie Morgan, of KOCI Radio’s Pots and Pans with Jack and Annie, will present a menu showcasing California’s bountiful produce and artisan meats cooked exclusively on an open fire in ash.

Wines from California producers Angeline Vineyards, Martin Ray Vineyards & Winery and Courtney Benham Wines have been curated by Irv Wnuck, COO of Seize the Vine.

French-American artist Guy Buffet, whose restaurant-themed art has been featured in Food Arts and Wine & Travel magazines, will be the evening’s honored guest. There will be additional speakers and several local farmers and artisans to be featured as well.

The menu, celebrating California’s rich agricultural landscape, includes:

WINE RECEPTION AND APPETIZERS

Live-Fire Handmade Grilled Flatbreads

Mini Polenta Cakes (Short Ribs + Port, Black Garlic Reduction)

Roasted Butternut Squash Soup Shooters (Crème Fraiche + Pepitas Spiced Butter Crostini)

Angeline 2016 Rosé of Pinot Noir

California Sparkling Wine courtesy of OCWS

FIRST COURSE

Savory Waffle Panzanella Micro Green Tower (Grilled Pears + Candied Pecans)

Angeline Reserve Sonoma Sauvignon Blanc 2016

SECOND COURSE

Cracklin’ Wrapped Porchetta + Blistered Fingerling Potatoes

Grilled Split Cornish Game Hen + Centennial Garden Fall Succotash

Ash-Roasted Autumn Squash Trio (Rosemary + Garlic + Honey)

Beef Steak Portobello + Lemon Wilted Spinach

Martin Ray Sonoma Chardonnay 2016

Martin Ray Sonoma Pinot Noir 2016

Bread Basket + Animal Farm Butters

DESSERT & CHEESE COURSE

French Triple Cream + Sweet Cheese + Fall Fruit + Honeycomb

Grilled Butter Cake S’mores (Chef Stéphane Tréand’s Handmade, Fired, Passion-Toasted Marshmallows + Dark Chocolate Bon-Bons)

THE FINALE

Affogato (Shot of Espresso + Vanilla Ice Cream) + Mini Donuts

Port Wine courtesy of OCWS or Bailey’s Chocolate Cherry

For more information visit ocfair.com