Harvest Luncheon at Fort Ross Orchard

Saturday, October 5th, 12:30 – 2:30 pm.

We invite you to join us for a lunch in the historic Fort Ross Orchard with chef Pete Coleman preparing a feast of seasonal fare and local wines.

Lunch will be served family style and advanced purchase is required. The luncheon price is $100 with $50 of each ticket going to our Fort Ross Education Fund  to ensure that all students have access to quality outdoor education.

Please email Sarjan Holt at sarjanh@fortross.org or call the Fort Ross Conservancy office at 707/847-3437 to purchase your ticket.

 


The Gran Fondo Bike Race is taking place across Sonoma County on October 5th.

We recommend you avoid River Road between 9:00 a.m. and 10:30 a.m.  After 10:30 a.m. we recommend you take River Road to Jenner (do NOT take Highway 1 through Bodega Bay). Please check google maps before leaving. We suggest you stay at Fort Ross until at least 3:00 p.m. to avoid southbound traffic.
Please park in the main parking lot at Fort Ross State Historic Park and take the shuttle up to the orchard.

 


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Wine for the luncheon is generously donated by Fort Ross Vineyard

Hors D’Oeuvres
Burrata Bites…. French Puff stuffed with Housemade Burrata, thinly sliced Sweet 100 Tomato and Micro-Basil

Sake Salmon Deviled Eggs… Classic Picnic Eggs with House Cured Sake, Tobiko and Scallion Garni

Skewered House Cured Belly… Crisp Pork, Drizzled with Japanese Robata Sauce

FAMILY STYLE DINNER
Charred Cara Cara Orange and Ruby Grapefruit with Capay Arugula and
a tiny wedge of Nicasio Farmers Cheese, Dressed with Chervil Verjus

Rosemary-Gravenstien “French Pudding”… A Light, Crispy, Not Sweet Variety, Finished with Melted Marin County Butter

Sonoma Garden Heirloom Tomatoes with Fresh Basil and California Olive Oil

Grilled Local Fennel and Summer Squash with Toasted Cumin Hollandaise

Southern Style Prawns, Grilled, atop Sauteed Vidalia Onions and a Crisp Frissee/Sweet Herb Garni

Argentine Seasoned Churrasco Lamb with Green, Red and Fresh Olive ChimiChurries

Baskets of Freshly Made Yeast Rolls Served Hot, Whipped Butter and Blossom Honey

DESSERT
From Scratch Apple Blondie with Local Churned Ice Cream Whipped Cream, Fresh Apple Sauce and Caramel Sauce