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Upcoming Events at Firestone Vineyard

Immerse yourself in fun, food, and of course our delicious estate wines at one of our upcoming club or community events.

October 2014
Foley Food + Wine Society Sets Sail
4:30 PM to 7:30 PM     Sun, Oct 12, 2014
Venue: Sunset Cruise aboard the Santa Barbara Channel Catamaran
Contact: With questions and to make your reservation please contact us. 805-968-1614, lbrown@foleyfoodandwinesociety.com

Foley Food + Wine Society Sets Sail


Join us for a luxury Sunset Cruise aboard the legendary Santa Barbara Channel Catamaran with Celebrity Chef David Reardon.

Glide through the calm waters of Santa Barbara and experience the spectacular views of the 
Harbor and Montecito. Enjoy Library Wines from the Foley Food + Wine Society - Foley Family 
Wine Partners, heavy appetizers, the soulful sounds of Live Calypso Music and exquisite 
culinary creations that are paired perfectly for this unique event. 

Toast with friends on board as you take in the best view of Santa Barbara.

Sunday, October 12, 2014
4:30 – 7:30PM

Schedule
4:30PM Embark at Sea Landing – Santa Barbara Harbor
4:30PM Welcome Reception and Live Calypso Music
5:30PM Set Sail
7:30PM Sunset on the Harbor 

Menu 
Grilled Seafood Salad 
Spicy Tuna Tartar 
Endive Boats with Marinated Vegetables 
Duck Confit Sliders/Asian Slaw 
Lamb Chops with rosemary, lavender, sugar and red wine vinegar rub 
Roasted Blue Cheese and Bacon Oysters

Connoisseur Club Members $85 | FFW Club Members $100 | FFWS Members $125

The Crew at the Foley Food + Wine Society look forward to welcoming you aboard!

Space is limited so reserve your space now.

Contact Lila Brown at lbrown@foleyfoodandwinesociety.com, 805-968-1614 or in the Foley 
Food + Wine Society Tasting Room at the Bacara Resort

 

David Reardon
Executive Chef, Bacara Resort & Spa

A lifetime of devotion to the culinary arts prepared David Reardon for his current role as Executive Chef at Bacara Resort & Spa. “When I was six-years-old, I traded my G.I. Joe for my sister’s Easy-Bake Oven,” Reardon says with a laugh. At age 14, he won his first cooking competition at Brookline High School Culinary Arts Program.

Now his plate is full overseeing Bacara’s many dining options: Spa Café, The Bistro, Bacara Bar, Miró, in-room dining and banquets. It’s all in a day’s work for the acclaimed chef, whose office is sprinkled with his many awards, including gold medals in the prestigious IKA/HOGA Culinary Olympics. A member of the International Epicurean World Master Chef Society from 1990 to 1996, he has competed in Ireland, England and France. He’s also competed in over 30 American Culinary Federation Competition winning honors and medals in each, and has cooked at the James Beard House in New York.

From his first chef’s job at the ITT Sheraton Boston Hotel, Reardon spent 21 years with the company working at several properties throughout the United States including Sheraton Hartford Hotel, The Orchid at Mauna Lani on the Big Island and the W Honolulu-Diamond Head Hotel.

In September 2000, Reardon arrived in Santa Barbara ready to implement the same high standards that enabled him to shine at Sheraton/Starwood Hotels. His food philosophy: To serve the freshest quality ingredients the best way possible. “We use the highest grade, freshest everything,” he explains. “All our breakfast pastries are made by hand. We have a butcher who cuts our meat and fish. We use organic products, hormone-free, pesticide-free. We cook healthy, keeping the dishes moderately low in fat. We use fruit juices in the reductions of the sauces and for soups.”

“I come from a family of seven kids. Ma is a great cook,” says Reardon, father of two. He’s proudly served his mother’s clam chowder and her traditional New England stuffing at Bacara. When asked about his unmistakable Boston accent, the charming chef replies, “If you really think about it, everyone should talk like me. I was born 45 minutes from where the boat landed at Plymouth Rock.”

November 2014
2014 Firestone Harvest Winemaker Dinner
5:00 PM to 8:00 PM     Sat, Nov 1, 2014
Venue: Firestone Vineyard
Contact: To purchase tickets contact Marissa Wilson. 805-688-3940 x5140, mwilson@foleyfamilywines.com

Firestone Vineyard and Winemaker, Paul Warson, invite you to an intimate dinner at the estate winery barrel room

on Saturday, November 1st at 5 o’clock in the evening 

Enjoy a traditional Italian dinner artfully prepared by Chef Leonardo Curti of Trattoria Grappolo as you dine among fellow wine enthusiasts at a dramatic king’s table. Each course will be thoughtfully paired with New Releases from Firestone:

2012 Sauvignon Blanc, Barrel Select
2012 Reserve Chardonnay
2012 Reserve Pinot Noir
2011 Syrah, Clone 174
2012 Lineage
2012 Riesling

 



ANTIPASTO/APPETIZER
Crostone Autinnale Aromatizzato al Tartufo
Toasted country bread served with artichokes, porcini mushrooms, roasted leek and sliced black truffle

PRIMO PIATTO/FIRST COURSE
Tortelloni di Zucca
Homemade pumpkin ravioli in walnut butter sage cream sauce

SECOND PIATTO/SECOND COURSE
Galletto Ruspante
Oven roasted Cornish hen in wild mushrooms rosemary brown reduction sauce

CONTORNO/SIDE DISH
Pure di Patate al Parmigiano e Aglio con Cavoletti di Bruxelles alla Pancetta
Parmesan garlic mashed potatoes with bacon brussel sprouts

DOLCE/DESSERT
Crostatina di Ricotta al Profumo di Limone
Creamy ricotta cheesecake with lemon essence fresh berry
 



To purchase tickets contact Marissa Wilson at (805) 688 3940 x 5102 or email mwilson@foleyfamilywines.com.

Pricing Details
Firestone Cellar Club Members - $125 per guest
Foley Food & Wine Society Members - $140 per guest
Non-members - $150 per guest