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We'll pair a cookbook with a prix-fixe dinner, allowing you to sample what you might eventually cook at home. The first in the series centers on Ripe, by San Jose author Cheryl Sternman Rule. It features stunning photographs by Paulette Phlipot, and is uniquely divided into sections by color of produce. The meal, prepared by Chef Patrick Mulvaney, will include passed appetizers and a four-course family-style dinner based on the colors of the season.
6 p.m. Cocktails and passed appetizers
7 p.m. Dinner and author talk
Note: There will be a cash bar or you can BYOB. Additional books will be available for sale for $25 and signing by the author.
Ripe, the Cookbook
An Inspiration for a Colorful Dinner
A Rainbow of Passed Appetizers
Red- Riverdog Borscht with Fenugreek and Crema
Orange- Curry-Glazed Rampicante Squash Wraps with Coconut Rice
Yellow- Fiscalini Cheddar–Filled Masa Corn Pillows
Green- Avocado-Tangerine Salsa in a Crispy Fillo Nest
Blue- Huckleberry & Fig Jam Crostini with Duck Liver
White- Collins Endive with Roasted Garlic–White Bean Dip and Rio Linda Caviar
Green Delta Asparagus Three Ways
Chopped Vega Egg and Champagne Vinaigrette
Yellow and Orange Entrees
Fennel-Scented Cache Creek Chicken on Lemon Risotto
Thai Pomelo Chutney
Smokey Beeler Pork Loin with Maple-Kissed Winter Squash
Apricot Hatch Chili Compote
Red White and Blue Dessert
Local Strawberry and Rhubarb Cobbler
Vanilla-Scented Creme Fraiche
And we will cheat with non local blueberries