Solune Events

Solune Pre-Release Winemaker's Dinner (at Basement Wines in Colfax,
June 19, 2007).  Five delicious international courses prepared expertly by Hanford's Catering, each paired with a Solune wine introduced by Jacques, Solune's winemaker.

INTERNATIONAL MENU and WINE PAIRINGS

Hoy Pad Prig from Thailand:  Fresh clams sautéed in Thai seasoning with basil and scant red pepper.
Wine:  2005 Fleur de Lune (pre-release).  Gold medals at 2007 Amador & Orange county fairs.     
                  This wine is a classical pairing with both Thai and sea food.

Spanish Paella:   Authentic & traditional rice paella from Valencia, with chicken, tiger shrimp, ham, fresh tomatoes and saffron.
Wine:  2005 Sauvignon Blanc Musqué 2005 (pre-release).

  This pairing exemplifies why Sauvignon Blanc is one of Jacques' favorite food wine.

German roasted port tenderloin:  Stuffed with apples & onions, seasoned with garlic and caraway accompanied with red cabbage.
Wine:  2004 Tempranillo.  Double-Gold medal at 2006 Amador county fair.

     Tempranillo's food harmony versatility will truely be showcased with this dish.

French Boeuf Bourgignon:  A favorite rich and savory beef dish from Burgundy. Served with crusty baguette and haricots verts.
Wine:   2004 Cabernet Franc (pre-release).  Gold medal. California State Fair (& Best Sierra Foothills Cabernet Franc), as well as Silver medals at 2007 Amador County Fair, El Dorado County Fair and San Francisco International wine competitions.

A Burgundy dish paired with a Bordeaux wine, a sin in France, but truly sinful in CA.

American Chocolate Cheesecake with mixed berries
This dessert was created in the 40’s at Lindy’s restaurant in New York City, and the chocolate version is even more rich and luscious.
Wine:  2005 Souvenir Port.

As Solune visitors know all too well, our port and chocolate were made for each other !

Hanford’s Catering is family owned and operated by Steve and Patty Hanford. Executive chef Patty has 17 years of restaurant ownership and catering operations, in the Bay Area and the Sierra Foothills.  Catering provides the perfect outlet for diversity, hospitality and detail, combined with freshness and taste which are the company’s main ingredients for every offering.

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