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  Salad

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