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Dinner on a Bridge (#MWWC35)

The weather was perfect; sunny with temperatures in the low-80’s as the event started. We were fortunate to be there. This is one of the most anticipated events in Sacramento. It is so popular in fact, that tickets are sold by lottery. I’ve wanted to go in the past, but have not been able to attend. However, this year, for the Fifth Annual Farm-to-Fork Tower Bridge Dinner, I won tickets in a sweepstakes hosted by the Golden 1 Credit Union, one of the sponsors of the dinner.

If you read my previous post, you know that Sacramento, California, is the Farm-to-Fork Capital of America. As part of the annual festivities, the Tower Bridge Dinner brings together farmers, farm workers, renown chefs, local celebrities, politicians, and foodies of all stripes, for an epic and magical evening. Dinner on a bridge! The Tower Bridge is an iconic landmark in Sacramento, spanning the Sacramento river from Downtown to the city of West Sacramento. It is an active roadway and drawbridge, yet one evening each year, the bridge is closed to traffic and white-linen covered tables are stretched from end to end. The goal of the event is to be “a truly spectacular culinary event…” A meal that “showcases the incredible bounty being grown and raised by some of our region’s most prolific farmers and ranchers who are at the heart of the farm-to-fork movement.” Some of the region’s best chefs work their magic on the ingredients, and the resulting experience is spectacular!

Upon arrival, guests are welcome to grab a glass of local wine or beer, and wander the bridge while nibbling on a variety of amazing appetizers. We sampled oysters, caviar, carpaccio, and other delicacies. The wine was free-flowing, and throughout the evening we enjoyed glasses of Muddy Boot Clarksburg Chenin Blanc, Conduit Amador County Viognier, Turkovich Yolo County Tempranillo, Divergent Vine Amador County Barbera, and Rancho Victoria Amador County Petite Sirah. Each wine complemented the food and enhanced the magic.

The four-course meal started with Chile en Nogada, a roasted poblano chile with picadillo, and walnut crema, prepared by Chef Ernesto Delgado from the Mayajuel restaurant. The farms that provided the ingredients were were Rancho Llano Seco and Stephens Ranch. The poblano was a little hot for a few folks at our table, but I thoroughly enjoyed it and the Chenin Blanc paired nicely to cut the heat.

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Next up was Smoked Mount Lassen Steelhead Trout, with cucumber, crème fraiche, flowering herbs, and cured roe. This was prepared by Chef Kurt Spataro from the Paragary Restaurant Group. The trout was sourced by Passmore Ranch, from Mt. Lassen Trout Farm, and the vegetables came from Soil Born Farms. The trout was melt-in-your-mouth tender, and absolutely delicious!

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The third course was a Smoked Grassfed Ribeye, with curried turnip puree, pickled onions and sweet peppers, Easter Egg radish, cherry tomato, and chimi-churri sauce. Prepared by Taylor’s Kitchen Chef Casey Shideler, it was cooked to medium-rare perfection and fork-tender. The beef came from Richard’s Grassfed Beef, and the produce from Riverdog Farm and Aldon Leafy Greens. I went with the Petite Sirah with this and it was amazing!

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The fourth and final course was a two-parter. First was grilled lamb loin with bronze fennel yogurt, compressed cucmuber and tomato salad, and nasturtium. The farms providing this delectable delight were Azolla Farms, Emigh Lamb Co., and Laughing Duck Farms. The dish was prepared by Chef Chris Barnum-Dann from Localis restaurant. I lack the vocabulary to adequately describe this sensational dish. Exquisite. That’s the best I can do.

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Finally, we ended the meal with “Pork and Beans.” No, not your campfire can of Van Camp’s. This was sliced prochetta with a late harvest corn and bean medley, and stone fruit gastrique. This round was prepared by Chefs Michael Tuohy and Santana Diaz from Legends Hospitality at the Golden 1 Center, Sacramento’s new sports arena. The ingredients came from Rancho Llano Seco, Dwelley farms, and Twin Peaks Orchards. Another amazing dish that was immensely satisfying on all levels.

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Once dinner was over, guests were invited to stroll the promenade and indulge in small desserts and dessert wines. As if we needed more to eat and drink! Still, we’re not quitters, so we made our way over to enjoy the view of the river, and just a few more bites and sips. The Late Harvest Viognier from Legendre Cellars in Fiddletown was a real treat and a perfect way to end the evening. Completely satisfied, and full of great new memories, we summoned our Uber for the ride home.

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I cannot thank Golden 1 Credit Union enough for sponsoring the sweepstakes that allowed us to attend the Tower Bridge Dinner. It was a night we will never forget. The food, the wine, and the wonderful people of Sacramento created a dining experience that has eclipsed all others I’ve enjoyed.

Monthly Wine Writing Challenge

In addition to describing this heavenly event, this post is also my submission into Monthly Wine Writing Challenge (#MWWC35). Last month’s winner, Erik of Red, White & Cru, selected to topic “Eclipse” for this month’s theme. The Tower Bridge Dinner certainly accomplished an eclipse of astronomical proportion in my culinary experience.

Cheers!

 

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2 thoughts on “Dinner on a Bridge (#MWWC35)

  1. the drunken cyclist September 26, 2017 at 4:57 pm Reply

    Reblogged this on mwwcblog.

    Like

  2. […] Appetite for Wine: Eclipse […]

    Like

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