Picnic: Wines and Sunsets

Paradise Ridge Winery’s Wednesday Night Wine and Sunsets are a great way to celebrate hump day. And Hopmonk Taverns‘ Chef Billy Reid has a way with a sandwich—his Hopmonk Reuben is a classic, and his grilled cheese is the ultimate adult comfort food: cheddar, gruyere, and ham, on parmesan crusted sourdough bread. So Sonoma on the Cheap asked him to come up with some picnic recipes to accompany a Wednesday evening sunset picnic—and he came up with a couple great recipes to share with us. “It’s a great place to shed off the mid week blues or forget about that spat with your significant other,” says Reid. “Enjoy a small bite with a view of Santa Rosa as the sun slowly slips behind glamorous mountains. A proscuitto and brie sandwich with apple slaw and olives will set everything back in the right direction—at least till Thursday.” The picnic site

Paradise Ridge Winery has a summer tradition of staying open late on Wednesday evenings so you can sip wine while watching spectacular Sonoma County sunsets from the winery’s expansive leaf shaped deck, mahogany verandas, and terracotta terrace. The sweeping view looks out over the Russian River valley, and on clear days you may even see the ocean. Wines and Sunsets runs April 22-Oct 28, on Wednesdays, from 6 pm to dark. The tasting room closes at 5 pm, but on Wednesday evenings they do sell wine by the bottle or the glass. Table reservations are available on a limited basis for a charge. Wine club members receive a complimentary table reservation when arranged in advance. Paradise Ridge Winery 4545 Thomas Lake Harris Drive Santa Rosa 707-528-9463 The menu

•           Proscuitto and Brie baquette ( recipe below)
•           Apple slaw (recipe below)
•           An assortment of olives
•           Salt and vinegar chips
•           Brownies or cookies
•           Paardise Ridge’s 07 Cab

The recipes Proscuitto and Brie

•          1 baguette, (cut and portion for 4)
•          1/2 c balsamic vinegar
•          1 tbsp brown sugar
•          1/4c (+ more) EVO
•          1 tbsp whole grain Dijon
•          12 oz proscuitto, sliced (available at local markets)
•          2 e small wheel brie ( about 4 oz each) sliced 1/16 length wise (to melt on baguette)
•          6 oz arugula cleaned
•          1 lemon, zested and squeezed (reserve juice)
•          to taste, salt and pepper

Directions

1.      In a small pot over med-low heat add balsamic and bring to a simmer (don’t breathe over it …you won’t like it)

2.      Add brown sugar and stir till completely dissolved.

3.      Continue simmer till mixture is reduced by 1/2, remove from heat and let cool to room temp.

4.      Meanwhile, brush baguette lightly with some of the EVO and sprinkle with salt and pepper.

5.      On bottom half of bread lay out sliced brie evenly.

6.      Place baguette in oven (350 degrees) and toast till brie melts, (about 5-7 minutes).

7.      Pull out baguette and immediately add proscuitto on top of hot melted cheese.

8.      Once balsamic reduction has cooled drizzle over proscuitto and cheese liberally

9.      In a separate bowl, add arugula, lemon zest, lemon juice, and 1 tbsp of EVO and salt and pepper and stir until everything is well blended.

10.  Add arugula mixture to sandwich. 

11.  On the top half of the baguette drizzle remainder of EVO and spread mustard evenly, close sandwich.

Apple Slaw

•          2  green apples (granny smiths work great), cut small dice
•          small carrot grated
•          small head red cabbage shredded
•          lemon, zested and squeezed (juice reserved)
•          bunch sage,  finely chopped
•          ¼ c       candied walnuts
•          ¼ c       dried cranberries
•          ½ c       mayonnaise
•          4oz       red wine vinegar
•          4 oz      honey

  Directions

1.  Whisk together mayonnaise, vinegar, honey and sage, set in fridge to cool, about 15 minutes
2.   Meanwhile in one bowl toss apples, zest, and lemon juice together till well mixed
3.    In large bowl, add nuts, cranberries, cabbage and carrot and toss
4.   Add apples to the large bowl coat with dressing. Place in fridge and let cool.

The cabbage will start to release juice, adjust seasoning and stir one last time before serving.

To try Chef Billy Reid’s cooking, stop by Hopmonk Tavern in Sebastopol. 

Don’t forget to add a comment below by June 1—your favorite picnic spot, favorite picnic food, worst picnic story, whatever—for a chance to win the Vineyard Cookbook.   Other picnics that may interest you:

Music and mojito chicken picnic

Sunrise at Goat Rock picnic

A day on the Windsor Town Green  

A local ingredient lunch at Arista Vineyards

A sunny afternoon at Chateau St Jean