The annual Mendocino Wine & Mushroom Fest, will be held Thursday November 11 - Sunday November 21, 2004. The county wide extravaganza includes a Mushroom Symposium, winemaker dinners, guided identification tours, exhibits, mushroom fairs and cooking classes. MacCallum House is offering a special dinner with renowned Mendocino winemaker Greg Graziano. Here is our menu as well as information about the winemaker and chef.
» Printable Menu (PDF 71 KB)
Winemaker Greg Graziano, Chef Alan Kantor, Eric Schramm,
Mendocino Mushroom Company.
Thursday November 11th at 7:00 pm
Includes a select Graziano wine with each course
DAY BOAT SCALLOPS shiitake duxelles, Arpeggio alderwood smoked salmon caviar
WILD MUSHROOM RISOTTO CAKE house made mozzarella center, port sauce
GRILLED QUAIL arugula, chanterelles, butternut squash, pomegranate
BRAISED WILD BOAR cacciatora-style, porcini, applewood smoked bacon, juniper gnocchi
APPLE-HUCKLEBERRY CRISP candy cap ice cream
$85 per person, not including tax and gratuity: $25 Deposit
Ingredients may vary, depending on availability. We suggest you make your Winemaker Dinner reservations well in advance of the event.
"A third-generation winemaker [Greg Graziano] embodies a sense of living viticultural history that sets Mendocino apart from many other American wine regions." Wine Spectator, July 31, 2000.
Greg’s great-grandfather, coming from the Piedmont region of Italy, planted vineyards in Mendocino over 100 years ago. At twenty-one Greg was winemaker for three Mendocino Wineries. In the early 1980’s he served as winemaker for La Crema Winery in Sonoma, helping it achieve international status with bold and complex wines. At 45, Graziano currently bottles wine under three of his own labels, Domaine Saint Gregory, Monte Volpe Vineyards, and Enotria. Monte Volpe produces some of California’s most prestigious Italian wines, using central and southern Italian varietals. The new Enotria label honors varietals from his family’s native Piedmont. Greg feels strongly that both the climate and soils of Mendocino favor Italian varietals.
A graduate of the Culinary Institute of America, Hyde Park, Executive Chef Kantor has been rapidly establishing his reputation as a rising star. His recipes have been featured in Wine Enthusiast, Chocolatier, and the California Best Places Cookbook, which notes that "everything about his recipe[s] reflect the region". He is not only passionate about searching out the best the bountiful region of Northern California has to offer, but also about sharing his discoveries with you on his website, where the purveyors and ingredients used in his menus are showcased, including Scharffen Berger Chocolate, Niman Ranch meats, Liberty Farm Ducks, Tierra Organic Chili Peppers, organic flours and estate bottled olive oils.