The first Mendocino Wine & Mushroom Fest, will be held Wednesday, November 8 through Sunday, November 19, 2000. The twelve-day county wide extravaganza includes a Mushroom Symposium, winemaker dinners, guided identification tours, special lodging rates, 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.
Winemaker Greg Graziano
Chef Alan Kantor
Sunday, November 12, 2000
Dinner 7 pm
ENOTRIA 1999 Rosato di Nebbiolo
Grilled Porcini Mushroom with Roasted Peppers, House Made Mozzarella, and McEvoy Extra Virgin Olive Oil (Olive Varieties: Frantoio, Leccino, Pendolino, Maurino, Coratina, Leccio del Corno)
ENOTRIA 1998 Arneis
Seared Rare Ahi, Fennel Seed Encrusted, with Cannellini Beans, Sonoma Dry Jack, Green Olive Tapenade and White Truffle Oil
ENOTRIA 1997 Dolcetto
Smoked Liberty Duck Breast with Chanterelle Risotto and Mendocino Huckleberry Sauce
MONTE VOLPE 1997 Sangiovese
Lamb Ossobuco, Polenta and Queen Boletes
MONTE VOLPE 1997 Dolce Alexandra
Zeni Ranch Chestnut Souffle with Caramelized Spicy Pears and Candy Cap Cookies
$75 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
"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, 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.