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Outdoor Shakespeare at Gundlach Bundschu Winery
Fridays & Saturdays,
Aug 21 – Sept 26
The Avalon Players perform Shakespeare's "The Taming of the Shrew" for the 29th season. Tickets may be purchased at Readers Books or at the door. Bring a picnic for outdoor seating while wine can be purchased before the play. Performances are Fridays & Saturday’s at 7pm.
Tickets are $20 per person, $10 for children.
2000 Denmark St, Sonoma (map it)
sonomashakespeare.com
707-833-0053 |
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Sonoma Wine Country Weekend
SAVE THE DATE!
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.
Visit Website
707-935-0803
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Indy Grand Prix of Sonoma
Aug 21-23
Don't miss this exciting weekend of open-wheel racing, featuring IndyCar stars Danica Patrick, Scott Dixon, Marco Andretti and more! Plus, Dario Franchitti makes his return to IndyCar after a one-year hiatus. These cars will blast around the road course at speeds in excess of 150 mph. Who will take the checkered flag this year?
Infineon Raceway (map it)
infineonraceway.com
866-870-RACE |
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Vineyard Report
Harvest Preparations
Visit a local vineyard today and you will see a lush canopy of leaves and vines heavy with fruit. The warm weather has caused the red varietals to start verasion, when grapes turn from green to purple. Growers are watching this development closely, waiting for the grape’s sugar to intensify to the perfect concentration for wine-making. Vineyards in the Carneros Region may start harvesting their light-skinned varietals such as Chardonnay and Pinot Noir this month. Make sure to come out and see the vineyards before Harvest begins!
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THE DEPOT HOTEL RESTAURANT
Chef Antonio Ghilarducci
ZUCCHINI AL FERRI
Grilled zucchini with Asiago dressing
6 large zucchini
2 lemons, zest grated, then juiced
1/3 cup extra virgin olive oil
1 cup grated Asiago cheese
Salt and pepper to taste
Rub the zucchini with olive oil and grill until still quite al dente. Cool. Slice quite thin. Toss with zest, lemon juice, olive oil, salt and pepper. When ready to serve, toss with cheese and serve. Serves 8.
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THE DEPOT HOTEL RESTAURANT
Chef Antonio Ghilarducci
INSALATA CON FICHI
Frisée salad with figs and prosciutto
32 fresh black figs, stems removed
Olive oil for rubbing
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4 cups frisée lettuce, torn in bite sizes
4 cups baby lettuces
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 cup grated blue cheese, preferably Dolce Latte
8 ounces prosciutto, sliced thin and cut into thin strips
Salt and fresh ground black pepper to taste
Rub whole figs with oil and grill to warm through and caramelize lightly. Cool slightly and cut in half. Toss lettuces with cheese, prosciutto ribbons, salt, pepper, vinegar, and olive oil. Arrange on plates, garnished with grilled figs. Serves 8.
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THE DEPOT HOTEL RESTAURANT
Chef Michael Ghilarducci
INSALATA DI PATATE
Potato salad
4 lbs large red potatoes, skin on
3 Tbs. salt
Water to cover
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1 bunch Italian parsley, chopped fine
2 bunches green onion, minced
2 Tbs. Dijon mustard
2 Tbs. white wine vinegar
1 Tbs. honey
Salt and pepper to taste
8 Tbs. extra virgin olive oil
Simmer the potatoes until fork tender—about 45 minutes. Let cool under running cold water, or cool naturally. Quarter the potatoes, or cut in sixths if large.
Combine the parsley, green onion, mustard, white wine vinegar, salt, pepper and honey in a food processor. Pulse to combine. Drizzle in the olive oil while the processor is running. Pour over potatoes and toss well. Chill at least two hours for flavors to blend. Serves 8.
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