With recent times due to COVID and many more of us at home, my friends at Gary Farrell Winery have expanded their offering and recently launched an amazing experience called Sunday Supper. The concept is that guests order the wine ahead of time (including 3 wines, a white, red, and dessert wine), receive instructions and beautiful recipes, and each cook their meal ahead of the Sunday Supper. Then when everyone’s dinner is ready, at 5pm PST on the designated Sunday you are joining for you join for a Sunday Supper with the team from Gary Farrell Winery. There are four upcoming Sunday Supper’s and they sell out quickly so if this interests you purchase your reservation online here ASAP.
2014 Bacigalupi Vineyard Chardonnay
2014 Rochioli-Allen Vineyards Pinot Noir
Dulcette, Dessert Wine
Everyone will prepare their meals at home in advance of the start time, before joining the winemaker and other dinner guests via Zoom. We will break bread, share stories, and make memories together over exceptional wines & delicious food.
Wine packages available in a 3-Bottle kit including one bottle of each selection,
or 6-Bottle kit including two bottles of each selection.
Read more about the Sunday Supper I co-hosted with the team at Gary Farrell below. We invited 10 local Bay Area Bloggers and media to join to experience this delicious evening and share it with their readers and followers. Such a fun, delicious and educational evening of amazing Gary Farrell Wines, delicious food and great company!
Preparing to cook dinner for Sunday Supper with Gary Farrell Winery. In addition to the 3 wines we tasted with dinner the Sunday Supper includes a set of menu instructions for cooking which you’ll see below in the pictures. These menu’s were super helpful for both a visual reminder of what the dish will look like as well as a list of ingredients and step by step instructions of how to cook each dish. Super easy to follow and fun to cook. I would estimate about 2-2.5 hours (depending how quickly you dice and prep) to cook dinner prior to the Sunder Supper time.
Shown are the Sunday Supper instructions including the timeline, even a reminder for when to take a break and take a sip of wine while you’re cooking. I truly LOVE the Gary Farrell team they make everything they do for guests super fun and also so well-executed and seamless while also a luxurious experience for guests to enjoy.
Dicing vegetables for the Roasted Vegetable dish. This was so easy to make and so delicious paired with the Roasted Chicken.
The Roasted Vegetables before I roasted them. This was super easy and took about 5 minutes to prep. I loved all the fresh spices (Basil, Dill, Rosemary) that we added to the top. I will be making this again quite often now that I saw how easy it was and how healthy and flavorful. And it was perfect with the Gary Farrell Chardonnay we enjoyed!
When cooking the Roasted Chicken the first 8 minutes you put it on the grill to get these delicious brown brine. It then goes in the over as you roast it for 1-1.5 hours (or so). Follow the recipe for the exact time and instructions.
Adding fresh herbs to the Roasted Chicken. Another great thing about the recipes was most of the ingredients overlapped so you could use them in various dishes not just one. I hate buying ten+ ingredients for one receipt and only using it that one time then sitting in your pantry never to be used again.
Dicing the prices and onions for the White Bean Crostinis.
Sauteeing the onions, then adding the beans for the White Bean Crostini
We blended Pine Nuts, Kale and Cheese for the puree liquid which gets mixed into the beans and cheese (shown above).
I realized after that mine wasn’t quite liquidy enough. It tasted great and wired but some of the other guests had more of a liquid format here. Tomato, tomato (ha ha) as mine was just as tasty I just may have made a mistake not pureeing long enough!
The delicious Roasted Chicken and the dinner spread as I joined the Sunday Supper zoom dinner.
Our first-course starter. This was perfectly paired with the 2014 Bacigalupi Vineyard Chardonnay.
Views of the guests as we waited for everyone to join in….
I loved how all of the wine pairings were really interchangeable. I started with the Chardonnay with the White Bean started, then also loved the Chardonnay and Pinot Noir with the Roasted Chicken. This meal was not only versatile it was delicious and so much fun.
During the Zoom, we were welcomed to The Gary Farrell Winery with an incredible video touring the Winery and letting us see the team.
Even my little Frenchie Ernestine wanted to join for this fabulous dinner! She rarely begs for food and when she smelled this Sunday supper she didn’t want to miss the delicious experience.
The Dulcette dessert wine which was paired with the fruit dessert.
Cheers to Winemaker Theresa, Estate Sommelier Tiffanie, and all the guests who joined for this delicious evening of fun, information, and a fabulous dinner!