DATE: Thursday, June 6
It’s a celebration of a fresh spring bounty of edible ingredients sourced directly from California’s land and water.
Chef Stewart and Connie Green will take a foraging excursion to the Sierra Nevada to gather wild ingredients for Stewart’s four-course menu, which will feature wine pairings by Medlock Ames Winery.
The evening begins at 5:30 p.m. with a reception on Hotel Vitale’s outdoor Terrace, where guests will sip cocktails spiked with locally foraged ingredients while basking in the natural enchantment of Hotel Vitale’s extraordinary waterfront views.
Then onto dinner at At 6:30 p.m., when guests will embark on a culinary journey with Chef Stewart whose love of wild foods stems from his childhood growing up on Whibley Island, Washington, where he was steeped in the wild abundance of the Pacific Northwest.
While shaping his menu largely by the bounty from his foraging excursion with Green, Chef Stewart hints that guests might expect to dine on dishes featuring porcini and morel mushrooms, ramps, local King salmon, elderflowers, elderberries, and additional wild foraged vegetation, fish and meat. Medlock Ames will pair its Rose, 2010 Chardonnay, and 2004 Cabernet Sauvignon with the menu.