Picnic: Arista Vineyards (and giveaway)

“This menu is inspired by local ingredients you will find at the stores and at the Farmer’s Market,” says  Chef Bruce Riezenman of Park Avenue Catering. “We’re just starting to see strawberries, so they will be here in just a week or two.  These ingredients make a great picnic at Arista and draw inspiration from their wines. Try any of the Pinots, their Zin (with the walnuts and the fig tapenade–recipe follows), and their Gewurztraminer will be great with the Salametto and strawberries later on.”

The picnic spot:

You can picnic by a waterfall in Arista Vineyards’ Japanese garden (which is not only beautiful in its own right, it also has gorgeous views of the valley). You can even bring your dog and kids-in spite of the beautifully tended gardens, it’s a casual, dog- and kid-friendly kind of place. The picnic area is open daily from 11 am to 5 pm. Their tasting fee is $5, but you can also arrange private tastings in the gardens.

7015 Westside Road Healdsburg (707) 473-0606

The menu:

• Hobbs Proscuitto
• Fra’Mani Salametto
• Redwood HIll Crotin (Goat Cheese)
• Sun-dried Tomato Pesto
• Freshly Toasted Walnuts
• Fig, Zinfandel and Olive Tapenade with Blue Cheese
• DaVero Extra Virgin Olive Oil
• Artisan Bread from Full Circle Bakery
• Crisp Crostinis or Breadsticks
• Fresh Strawberries with Balsamic Syrup & Shortbread Cookies

The recipe:

Fig, Zinfandel and Olive Tapenade with Blue Cheese

Yields: 2 cups

“Here is a very versatile accompaniment that can stand on its own or can be part of a more involved dish. Since it will last for weeks, it is worthwhile making more than you need and holding the rest in the refrigerator for other uses. You can adjust the amount of anchovy to suit your tastes (or remove it altogether!!) and then increase the salt or capers to add the salt needed for the final taste of the dish. I will often use this sweet and salty tapenade as part of an hors d’oeuvre: either placed on a leaf of Belgian endive and topped with crumbled goat or bleu cheese. Or served on a cracker. It makes a great spread for your favorite roast beef or turkey sandwich. It goes just as well with warm meat dishes”.

•  2 Tablespoons Anchovy Fillets, chopped fine
• 2 cups Arista 2007 Alexander Valley Zinfandel, reduced over heat to 2 tablespoons
• 1 cup Dried Mission figs, chopped fine
• 1 cup Kalamata Olives, chopped fine
• 3 Tablespoons Capers, rinsed and chopped finely
• 1/2 each zest from 1/2 lemon
• 1/2 each juice from 1/2 lemon
• 1 Tablespoon Italian parsley, chopped
• 1/2 cup Extra Virgin Olive Oil
• to taste salt and pepper
• 1/2 pound Point Reyes Farmstead Blue or gorgonzola cheese

 1. Simmer 2 Cups zinfandel until reduced to about 2 TBLS.

2. Let reduced zinfandel cool.

3. Combine all ingredients and season with salt and pepper at the end. Since you have salty anchovies and salty olives, be careful the amount of salt you add.

4. This recipe can be done completely in the food processor although I prefer the clean cut of a hand chop.

5. Crumble the cheese and serve in a separate bowl with the tapenade.

Park Avenue Catering 

707-793-9645

Arista Winery

7015 Westside Road

Healdsburg 

707-473-0606  

You might also want to check out last week’s picnic menu here.

And don’t forget to add a comment below by June 1 ( your favorite picnic food or picnic spot ?) to be entered to win a copy of The Vineyard Cookbook.