Darren and I got married in Napa Valley on October 9th. It was a picture-perfect weekend that exceeded our wildest expectations. I am not going to share the gory details, because that’s not what you come to this blog for. I am, however, going to share the two venues that we hosted events at and their menus, as the food and wine were out of this world and they catered to my gluten-free needs without batting an eyelash.
The ceremony and following luncheon took place at the picturesue Auberge du Soleil, whose staff didn’t miss a single detail. They were phenomenal. Below is the menu, which was entirely gluten-free minus the cake (a delectable gluten-free replacement was provided for me).
Course 1: Fairytale Pumpkin Soup with Glazed Chestnuts and Filo Apple
Course 2: Arugula, Endive, Radicchio with Pears and Crumbled Blue Cheese
Course 3: Choice of Grilled Scottish Salmon with Heirloom Tomatoes, Watercress and Balsamic; Roasted Local Lamb Loin with Peppers, Basil and Soft Polenta or; Vegetarian Risotto with Seasonal Vegetables, Fresh Herbs and Parmesan
Course 4: Chocolate Devil’s Food Cake with Vanilla Mascarpone and Dark Chocolate Ganache, Fresh Fruit Coulis, Creme Anglais and Vanilla Bean Ice Cream. We also purchased locally-produced Napa Valley Chocolates from Anette’s. (My gluten-free replacement was a chocolate hazelnut torte).
Executive Chef Robert Curry and Pastry Chef Paul Lemieux
A few hours after the wedding and luncheon reception were over, our guests were treated to a tour and wine-pairing dinner at Rubicon Estate, mine and Darren’s favorite winery and site of where Darren proposed to me. A very special place for us that overdelivered with an evening of amazing food, wine and history of Francis Ford Coppola’s winery (distinct winery from Francis Ford Coppola wines).
The evening started with passed hors d’oeuvres paired with Rubicon Estate Syrah and Sauvignon Blanc: Hamachi Tartare on Puffed Rice, Avocado Mousse and Tobiko (gluten-free); White Corn Arancini with Tarragon Aioli and; Cremini Mushroom Duxelle on Crispy Papadum with Creme Fraiche (gluten-free).
Course 1: Housemade Ricotta and Spinach Agnolotti (Ricotta and Spinach Malfatti); paired with Rubicon Estate, Blancaneaux, Rutherford 2008
Course 2: Sauteed Braised Duroc Pork Belly with Celeraic Risotto and Roasted Golden Baby Beets; paired with Rubicon Estate, Cabernet Franc, Rutherford 2006
Course 3: Creekstone Farms Beef Tenderloin with Rugosa Butternut Squash Puree, Israeli CousCous, Chanterelle Mushrooms and Red Wine Jus (Butter Beans replaced CousCous); paired with Rubicon Estate, Rubicon (Cabernet Sauvignon), Rutherford 2006
Course 4: Buttermilk Panna Cotta with Huckleberry Compote and Vannila Short Dough Cookies
All prepared by Chef Alex Lovick.