Sonoma Wine Country Weekend & Sonoma Valley Harvest Wine Auction
Labor Day Weekend
Sept 4-6
An epicurean event unlike any other, Sonoma Wine Country Weekend combines the elegance, sophistication, and style of the Sonoma County Showcase of Wine and Food with the festivity, frivolity and fundraising of the Sonoma Valley Harvest Wine Auction for three unforgettable days of celebration. It's not too late! Purchase tickets today!
Visit Website
Purchase Tickets Now!
707-935-0803
|
|
Vineyard Report
September Harvest
Visit Sonoma Valley this month and you may see harvest preparations such as twinkling bird deterrents and stacks of plastic tubs in the vineyards. You also might notice harvest activity as evidenced by bins and trucks full of grapes, floodlights in the vineyards at night or even the sweet smell of freshly pressed grapes. While some vineyards have harvested their grapes, most are still waiting for the perfect balance of sugar and acid to develop before picking and crushing. They may be waiting a while, as harvest usually continues through October.
|
|
Sonoma Valley CRUSH
Sept 19 & 20 / 11-4
Have you ever romanticized about getting involved with a wine harvest and crush? Find out what it’s like at twenty Glen Ellen & Kenwood wineries that are participating in the ‘Hands-On’ harvest experience. Guests will get a behind-the-scenes look at what happens during harvest. Check out the Exclusive and Private events also taking place that weekend to get the full insider’s experience.
$30 Weekend Tasting Pass
Glen Ellen & Kenwood
heartofsonomavalley.com
866-794-9463
|
|
The Late Show Gardens at Cornerstone Sonoma
Sept 18 - 20
This garden show allows visitors to personally experience a different approach to the crucial issues of water conservation and climate change while celebrating beautiful design. Through gardens and lectures, learn about the large palette of plants from many Mediterranean type climates around the world and leave with a better understanding of how creative and interesting garden design can be both socially responsible and personally rewarding.
Tickets $10 - $20
Cornerstone Sonoma (map it)
thelateshowgardens.org
415-721-1550 |
|
113th Valley of the Moon Vintage Festival
Sept 26 - 27 / 10-5
Patron's Gala Sept 25
The events kick off on Friday evening inside the walls of the Barracks with the Patrons’ Night Gala. You are treated to fine wines from many of the local wineries, and a large assortment of foods from the restaurants and shops around the Valley. The free festival takes place Saturday & Sunday the downtown Sonoma Plaza. Come and enjoy live music, grape stomp competition, Bear Flag Revolt re-enactment, food, wine tasting, arts & crafts, children's games and the Sunday morning parade.
Sonoma Plaza (map it)
sonomavinfest.org
707-996-2109
|
|
|
 |
HARDIN GARDENS
Green Tomato Casserole
4 medium green tomatoes, cut into ¼” slices
1/2 teaspoon pepper
1 teaspoon sugar
2 cups soft bread crumbs
1 teaspoon salt
1 cup sharp cheddar cheese, shredded
1 tablespoon butter or margarine, softened
Preheat oven to 400 degrees. Arrange one layer of tomato slices in bottom of a lightly greased 1 ½ quart casserole. Combine sugar, salt, and pepper; mix well. Sprinkle tomatoes with about 1/3 each of sugar mixture, bread crumbs, and cheese. Repeat layers of tomato slices, sugar mixture, and bread crumbs – omit the cheese. Dot butter or margarine over top of casserole. Cover and bake for one hour. Add remaining cheese. Bake uncovered 5 minutes, or until cheese melts.
4 servings
|
|
HARDIN GARDENS
Green Tomato Cake with Browned Butter Icing
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Browned Butter Icing, recipe follows
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
Browned Butter Icing
1/2 cup (1 stick) butter
1 cup confectioner’s sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioner’s sugar until smooth.
|
|
HARDIN GARDENS
Tomato Sauce
2 tablespoons olive oil
2 cloves garlic, chopped
1 medium-sized onion, chopped
2 tablespoons red wine
1/2 teaspoon dried basil leaves
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1, 28-ounce can crushed tomatoes
In a large skillet, heat oil. Sauté garlic and onion until onion is transparent. Add wine, basil, rosemary, oregano, pepper, salt, and crushed red pepper; cook 1 minute or until most of the wine has evaporated. Add crushed tomatoes; simmer mixture 20 minutes.
|
|
HARDIN GARDENS
Green Tomato Lasagne
Tomato Sauce (recipe above)
3 tablespoons milk
2 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup unsifted all-purpose flour
2 cups stale French bread crumbs
2 pounds medium-size green tomatoes, cut into ¼ inch thick slices
2 tablespoons olive oil
1, 16-ounce container cottage cheese
2 tablespoons grated parmesan cheese
1/2 16-ounce package lasagne noodles, cooked following package directions
1, 8-ounce package mozzarella cheese, shredded
|
Prepare Tomato Sauce, set aside
In a small bowl, combine milk, 1 egg, ¼ teaspoon salt, and ¼ teaspoon pepper. Place flour in pie plate and bread crumbs in another pie plate or wide-mouthed bowl. Dip tomato slices in flour; then dip the floured slices in the milk-egg mixture and immediately into the bread crumbs to coat. In a large skillet, heat oil. Fry slices in hot oil until browned; drain fried slices on paper towels.
In medium-sized bowl, combine cottage cheese, parmesan cheese, the remaining egg, the remaining ¼ teaspoon salt, and ¼ teaspoon pepper.
Heat oven to 350 degrees. In a 9-inch square baking pan, spread a thin layer of tomato sauce to coat bottom of pan. Place one third of lasagne noodles, side by side, in a single layer over sauce to cover bottom of pan. Place half of fried tomatoes in a single layer over noodles; cover with a layer of sauce. Top sauce with another layer of noodles then evenly spread the cheese mixture over noodles. Top cheese layer with remaining noodles and remaining fried tomatoes. Spoon remaining sauce over tomatoes and sprinkle with the mozzarella cheese.
Place lasagne on a jelly-roll pan; bake 30 to 35 minutes or until cheese melts and sauce is bubbly. Cool in pan on wire rack for 5 minutes. Serve immediately. Makes 6 servings.
|
|
|
|
|
|
