2013 Harvest Party Highlight #5: 2010 Reserves and The Food

Hi again everyone!

Since we’re weeks away from the 3rd Annual Harvest Party, we wanted to make sure we highlighted the most important part of the party…the wine and food!  To start off, we will be gifting a glass to our guests for them to enjoy some of our wonderful wines, including the 2010 Reserve wines we are releasing!  We are thrilled to release the double gold winning 2010 Reserve Cabernet Sauvignon and double silver winning 2010 Reserve Silken.  The awards were won at the 2013 San Francisco International Wine Competition as well as at the 2013 OC Fair Wine Competition.  We have poured the 2010 CAB limitedly at a few events this year and it is turning heads.  I can say that being a family member I love our wines, but I am also a harsh critic to make sure that we keep our quality up…this wine tops the Cabs thus far!  The 2010 Reserve wines will be available for purchase at the event.  We will also be pouring our 2012 Sauvignon Blanc, 2011 Chardonnay, and our newly released 2011 Petite Sirah to give plenty of variety for our guests!

The 2010 Reserves!

Now onto the food. We will be starting the afternoon with olive oil tasting (highlight #3) as well as assorted cheeses from Vivant, since we love cheese, it’s only appropriate to have it at the event!  This year we will be serving an actual dinner, but definitely in the Parrish style…a barbecue! The smell of oak wood in a barbecue graces most of our get togethers, so we will be doing a “sophisticated” Santa Maria Style BBQ with the help of Class Act Catering who knows how to barbecue awesomely!

The Menu: BBQ Dinner

Field Greens Salad with Pomegranate Seeds, Bleu Cheese, & Balsamic Vinaigrette

Fingerling Potatoes

Garlic Bread

Tri-Tip Beef

Grilled Chicken Breasts

Fingerling PotatoesPhoto Credit: Joe Dominguez

The Menu: Homestyle Desserts

Brownies

Lemon Bars

Berry Bars

Lemon Bars
Photo Credit: Joe Dominguez

Now for those who don’t know what Tri-Tip is, which is possible if you live outside California, Tri-tip is sliced beef that comes from the bottom sirloin cut.  It is usually rubbed with salt, pepper, and garlic (possibly other things) then put on a grill.  You can enjoy it with barbecue sauce, salsa, or just as is.  It is a normal staple of California barbecuing.  If you would like to come to the event, but don’t enjoy meats, let us know as we can work on other vegetable options!

If that made you hungry, contact us at events@parrishfamilyvineyard.com or 805-286-4028 for reservations!  We will not be taking reservations for much longer, so now is the time to let us know if you want to come!

Cheers to wine & food!

Cecily


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