Three years ago we had the pleasure to cook for Dawn and John's wedding reception in Benton City. It was the first time we had been outside of the Walla Walla-Dayton-Milton Freewater 'metropolitan' area. Last year, Terra Blanca contacted us (the winery Dawn works for), and we did a wine dinner and a cooking class for their Chef Seminar Series. This year we came back for an appetizer party in February and then the big Spring Release Weekend.
Here is what the schedule looked like at Terra Blanca Winery:
Thursday - Brian did a Chef Seminar class.
Friday - I did a tv spot for KVEW Tri-Cities Morning Show (woke up at 3am to get ready and there on time!!!)
Friday Night - Myself and a cook friend did appetizers for 75-100 guests
Saturday - something like 1200 tasters descend on the winery, and we sold small plates to go with their wine.
Saturday Night - we created a buffet for all the winery staff and their guests.
Sunday Morning - left in a fog after packing the vehicle for two hours.
It was a busy and long weekend. Add to it, Brian and Tracy did an appetizer drop off Friday, a buffet dinner for 85 guests Friday, and Saturday served a lovely family style meal at Dunham Cellars for 33 ladies celebrating their "many many years in business" party... and the sandwich shop kept humming along quite nicely.
Here are a few shots.
In the wood fired oven we crisped up some polenta cakes, caramelized some roasted red peppers, and roasted portabella mushrooms with olive oil... here is the finished dish with balsamic reduction, extra virgin olive oil, and shaved parmesan. Is there anything more soul satisfying than cooking with cast iron.
A really terrible photo of our meatballs, with roasted garlic marinara, grilled walla walla bread company baguettes, smeared with roasted garlic... big enough to eat with a fork, but more fun to eat with skewers.
Shrimp, spanish chorizo, and corn fritters with saffron aioli. Addictively yummy.