California Dreamin'

ATWOOD RANCH

GREG
It’s been a while since the Supper Club gang dined together in the same locale, but after a several month hiatus, here we are again. Or, more accurately, there we were again, as our journey of culinary cravings took us far across this great U.S. of A. to a distant land we call Northern California. The setting: Atwood Ranch, Sonoma, CA. The event: Supper Club member Liz Burton’s wedding to Mr. Brian Boyle.

My experience with wedding food in the past is that it’s only slightly better than prison food. And that’s being generous in some cases. But despite our proximity to both Alcatraz and Folsom, this meal was no ordinary wedding offering. I mean, come on...it’s Liz. There’s no way we would be served anything less than a gourmet, four-course meal, with wine pairings of course.

Upon arriving at Atwood, we were immediately greeted by the sight of a fresh lemonade and iced tea stand. Served iced cold in clear glass mugs, it was the a perfect antidote to the hot California sun. Unable to choose between the two options, I went the Arnold Palmer route, gulping down several mug-fulls before Libby reminded me to save room for wine. Don’t worry...I had PLENTY of room for wine.

SARA
I didn't get to sample the lemonade or iced tea, because I was busy prepping my hair and makeup for my walk down the aisle as a bridesmaid. However, I did get to have a glass and a half of Veuve Clicquot La Grande Dame, a truly extraordinary champagne. Before we walked down the aisle we were also given a glass of the Perrier Jouet. I could have (and mostly did) drink this all night. I'm not a huge champagne fan, but these two champagnes turned me into a believer of the bubbly. I may never be able to go back to Brut again.

After the beautiful ceremony, Liz, who looked absolutely stunning, had the great task of keeping the delicious appetizers off of her gown. We all headed to the porch, where Greg and I attacked the oyster waitress. Those West Coast bivalves were perfectly briny, and came with a wonderful vinegar and onion sauce...which, of course, I spilled on my dress.

I put down my glass of champagne (for only a moment), to try out the other wines being served on the patio. I stayed away from the red, since I already made a shambles of my dress before dinner. I sampled the Carica Sauvignon Blanc instead. I'm usually an oak-barreled fan, but this wine was perfect for the outdoor weather. Crisp, flavorful and refreshing. MORE MORE!

GREG
Cocktail hours are always dangerous, since amazing food just seems to float by every few seconds. Or, if you’re like me, you chase the servers around the patio when you see something you like. I tried to restrain myself, but come on...they had Sliders! Juicy, heavenly sliders! Not wanting to ruin my appetite for dinner, I only had 7 or 8. Matched by almost as many glasses of champagne. Hey, when in Sonoma, right?

Liz will be disappointed if we don’t mention all the hors d'oeuvres, but besides the oysters and sliders, my memory is pretty hazy. In fact, I had to cut myself off from all the fermented grape products for a few minutes or risk forgetting the whole affair. Which, as we were soon to find out, would have been impossible, as the whole night was unforgettable. But we’re getting there.

After about an hour and a half, the announcement came to move on over to the barn. Liz Burton, princess of posh, married in a barn? Ah, but what a barn! Elegantly decorated, beautifully arranged, and right out of a fairy tale with little birds darting in and out of the rafters just above our heads. We took our seats and the first thing we noticed was the menu. Not your typical wedding menu, mind you, but a menu that only could have been prepared by someone obsessed with food and wine. Our night was spelled out in front of us, and as Liz and Brian had their first dance to the tunes of a rockin’ 80’s cover-band, I braced myself for the arrival of the first course.

SARA
After the first dance, and the parent-son/daughter dances, I took my seat with the rest of the party. Everyone was halfway through the first white of the evening, a Parmelee-Hill Darcy Marsanne-Rousanne. I was quick to get the waitress's attention so that I could have my glass filled. Though I wanted an American pour, I knew what else was coming, so I held back (for now).

Luckily we were at a prime table, so we were among the first to be served (thanks Liz!). I think the general feeling around our table was amazement. There was more food than just a beef/chicken option? Is this a wedding or a Michelin-starred restaurant?

Our first course, an appetizer (or amuse), was a hand-filled ravioli with spring peas and potatoes. The very friendly and precise wait staff didn't plop down our dishes. Instead, they waited until all plates were available to serve. What class! The ravioli was a great start to the dinner. It was light and delicious, accompanied by a pea puree, lemon and shaved grana. It whet my palate for things to come.

GREG
Fortunately, the next course came fast. Pan roasted Alaskan halibut gently resting on a fennel potato puree with a lemon herb & cerignola olive relish. The halibut was light and came apart at the touch of the fork. The puree was fluffy and airy, appropriate for the warm California temperatures, and the combination really brought out the halibut's flavors.

I was surprised, however, to be then poured a red, specifically Cali Pinot Noir (Domaine Serene Yamhill Cuvee, Willamette Valley 2006.) Pulling Liz aside, because this is an important question to ask no matter how monumental the occasion, I told her I had expected a white with my halibut. Ah hah! Liz replied with an impish grin. So you would think! But the red is actually the perfect compliment to the puree, especially with the olive relish on the plate, and red is fine with fish as long as it's a lighter red. I bowed in acceptance, since no one knows her wine pairings like the former Ms. Burton,and as beams of California sunset began to stream through the barn towards our table, I quickly polished off the course and stole a little extra off Libby's plate as well.

SARA
The band was getting ready to start playing again, and the only thing that could keep me from grabbing a prime spot on the dance floor was the upcoming course. I LOVE lamb chops. The dish is usually my first pick at any restaurant. When they arrived I was very pleased to see that they were perfectly cooked! Overcooked lamb is a sin, but these crusted goodies were heavenly. The cute, little tomato confit that accompanied looked like candy, but tasted juicy and tart. I'm not usually a bean fan, but I cleaned my plate of the cannellini beans which were perfectly seasoned. The whole dish fit the barn atmosphere in it's rustic, but perfectly designed charm.

The lamb was paired perfectly with the Parmelee-Hill Syrah, which came ALL the way from Sonoma Valley. I loved this wine. I've been searching wine stores all over New York City for a bottle! Any suggestions?

GREG
And then, of course, there was wedding cake and assorted sweets. If I had a bite, I can't remember. I'm sure it was great. And the sweets...well, it was like walking into a Willy Wonka's factory, had Willy Wonka lived in a barn instead of a factory and his Oompa Loompas were actually drunk New Yorkers (were they?) Pastries, chocolate puffs, cookies, custards, towering above the dessert table and beckoning me to stuff my face. And what goes best with dessert? Muscato, clearly, from Imagery Estate winery, which we had just visited the day before (and bought multiple bottles from). Something sweet to compliment all the other sweets, and the perfect conclusion to our journey d'Oenophilia.

At this point I was quite drunk, which made me an infinitely better dancer. With the 80's band jamming all the hits I pretend to know every word to (what's Jenny's number again?), I wisely switched from wine to water and worked off the incredible meal by doing my best Kevin Bacon impression for another couple of hours. Finally, as the stars twinkled on this perfect California night, Brian sent us Motorin' home, exhausted, stuffed, and oh so satisfied.

SARA
One of my happiest moments during the wedding occurred when the ice-cream sandwich trays arrived. The gingerbread cookies with vanilla ice-cream erupted memories of my childhood. One Christmas, I ate an entire box of gingerbread men ice-cream sandwiches, and got into a lot of trouble. I don't think my brother ever forgave me. This night, I could eat as many as I liked without worrying about Brad's wrath. Unfortunately, I also wanted to dive into the delicious carrot cake, cookies, shots of milk and Muscato; so I opted for two sandwiches instead of eight. I hope I worked off at least a portion of the calories I consumed while I was sweatin' to the 80's on the dance floor.

As I looked around at my fellow reception-goers, I was amazed at the number of people dancing. Not only was the younger crowd cutting a rug, but all the parents were getting down as well (most of the older women were busy dancing with Matt Mager). Keeping a crowd on the dance floor, happily fed and boozed is an amazing feat for a wedding. However, Liz and Brian pulled it off seamlessly. The perfect evening, full of carefree dancing, limbo dipping, cowboy-hat wearing, photobooth debauchery and amazing food ended with a puff of a stogy by the fire, under the stars, in a blissful haze. Can we do it again?

GRADES:

GREG:
Ambiance: A+
Service: A+
Bread: A+
Appetizer: A+
Main Course: A+
Wine/Drinks: A+
Desserts: A+
Value: A+

SARA:
Ambiance: A+
Service: A+
Bread: A+
Appetizer: A+
Main Course: A+
Wine/Drinks: A+
Desserts: A+
Value: A+

LIBBY
Ambiance: A+
Service: A+
Bread: A+
Appetizer: A+
Main Course: A+
Wine/Drinks: A+
Desserts: A+
Value: A+

LIZ
Well, Liz? What are your grades?