Sonoma Artisan Foie Gras Events
We have had a great deal of activity showcasing our premium product: Sonoma Artisan Foie Gras, which continues to harvest much recognition and success.
COPIA - Vino Con Vida
We gladly supported this one of its kind benefit event in the Napa Valley and the U.S. There were more than 500 people in attendance and all the proceeds are donated to Migrant Education Services and Queen of the Valley Care Network.
“A Celebration of the Latino influences in winemaking, culinary & visual arts inNapa Valley & beyond”. For more information visit www.vinoconvida.com.
Schramsberg - Cellar Club Party: Calistoga, CA June 1, 2008
On May 19th, this apex winery in Napa Valley hosted its annual Cellar Club Party and we were invited by Beth Wagner to participate with our Terrine de Foie Gras and Smoked Magret. The theme this year was sort of romantic and marketplace, and was truly enjoyed by close to 150 exclusive guests. Visit www.schramsberg.com/cellar_club.pdf.
Taste of COPIA - Sonoma County Walk-Around
On Saturday, May 12th we once again went to the beautiful COPIA complex in Napa to participate in this amazing array of world-class food and wine. Ten to fifteen artisan food producers alongside with 60 renowned wineries put their best to enlighten the evening.
We gave more than 500 tastings of our Terrine de Foie Gras to some thousand delighted guests. We thank the organizers and especially Brigid Canning, the Programs Coordinator, for including us in this event.
The 2007 Culinary Evening with the California Winemasters: Hollywood, CA
A fantastic weekend of world class food, wines, people and compassionate endeavors!
For the 4th consecutive year, we were invited to participate with our Artisan Foie Gras! We served over 700 portions of Terrine to the 1,300 attendants of this elegant and gourmet rendezvous whose earnings went to the CYSTIC FIBROSIS FOUNDATION (visit www.cff.org). The place was the Paramount Studios in Hollywood on Saturday, May 5th.
The night before we attended the “Cystic Fibrosis Friends Dinner” offered to all the people that collaborate in this noble activity. The joyful event was an occasion to make friends and have lots of fun with several chefs and vintners.
Chef Gabe designed an exquisite menu that included our delectable products, which we proudly donated to be enjoyed Seared, as Foie Gras Garganelli and as Roasted Foie Gras. For more information visit www.californiawinemasters.org.
Napa Valley Mustard Festival - The Mumm Napa Photo Finish
As is tradition, this Grand Finale Event was held at Mumm Napa in Rutherford on Saturday, March 31st. We delighted the attendees with our Terrine de Foie Gras while they also enjoyed an impressive array of hors d’oeuvres, desserts, wine, jazz and classical music throughout the winery.
This is “a night of awards and prize giveaways, a truly glittering wrap-up for Napa Valley’s golden season.” Visit www.mustardfestival.org for more info.
10th annual Rhône Rangers Tasting: San Francisco, CA
On March 18th, a beautiful Sunday, we drove from our hometown of Sonoma to the Festival Pavillion at Ft. Mason in San Francisco to attend a kind invitation for the Rhône Rangers Tasting from Susy Foster, the Purveyor Coordinator. As usual, our Terrine de Foie Gras au Naturel was one of the highlights of the day.
More than 1,000 trade and media representatives, and close to 2,000 members of the general public enjoyed the exquisite hors d’oeuvres and fine wines from over 130 food purveyors and wineries. For more info visit www.rhonerangers.org.
Napa Valley Mustard Festival: CIA - Culinary Institute of America @ Greystone
On Saturday, January 27th, our Terrine de Foie Gras au Naturel again won the recognition of connoisseurs for the complexity of its saveur.
We were honored to have the longest lines at our Terrine station, considering that this elegant event, which takes place in the fashionable town of St. Helena, has been deemed as one of the premium wine and gourmet food festivals in America.
In less than two hours we distributed over 600 tastings of our original recipe to the delighted and sophisticated crowd. An excerpt of the invitation follows:
“Mustard Magic, the opulent grand opening event, will launch the season on Saturday, January 27, 7 pm at The Culinary Institute of America at Greystone in St. Helena. This Season’s opening celebrates the vineyards of the world – from Europe to California – and pays tribute to those who nurture the vines to bring forth world-class wines. Don your finest black tie attire for an extravaganza magnífico! The historic three-story stone building sets the stage for dramatic tableau scenes of paintings by the masters and ample entertainment set amongst tantalizing tastes from the region’s finest restaurants and wineries…”
COPIA - The American Center for Wine, Food and the Arts
On Saturday, January 20th, we attended the Artisan Wine, Food and Art Festival at COPIA in Napa, and we offered our Terrine de Foie Gras au Naturel. It was a gorgeous afternoon and we created a delightful corner surrounded by distinguished wineries and art exhibits. Our Terrine was awarded with praises of the demanding crowd. For many of them, it was their first palate experience with this unparalleled delicacy. The culinary passion that is tangible at Copia is encapsulated on a plaque on the main entrance wall:
“Wine and food speak not only to the palate, but to the mind and the deeper domain of the heart. Like poetry, paintings and song, they are carriers of culture and celebrants of life; returning us to the world of the senses, of memory and imagination…
COPIA: The American Center for Wine, Food & the Arts is dedicated to Robert G. Mondavi, founder, visionary, philanthropist and believer in the art of life.”
Las Vegas Blitz
The first week of January found us in the bustling and entertaining city of Las Vegas. We made a round of presentations of our Artisan Foie Gras to signature restaurants, with great results.
After searing a 1.8 pound, beautiful Artisan lobe, a renowned chef pointed out the rich texture of the foie and its remarkably sweet taste. This is due to the fact that we use the French Artisanal Method using whole corn kernels that are cooked just before each feeding, and contains no hormones or antibiotics.