Parducci Ham - slowly roasted with onions and a honey mustard glaze.
Risotto Cake - fresh seasonal vegetables and parmesan cheese (vegetarian option).
Chef Nicholas' German Style Potato Salad - red onion, celery, and hard boiled egg.
"First of Summer" Marinated Vegetables - red wine vinegar, olive oil, and garlic.
Mixed Green Salad - balsamic herb vinaigrette.
Cornbread - served with spiced honey butter.
Buttermilk biscuit, Parducci Ham, whole grain mustard, pickled red onions.
Wild plum & ginger galette.
"For our 7th Parducci Concert Series we are very proud to partner with the Mendocino College Culinary Arts Program on a fresh 'farm-to-table' menu prepared by Chef Nicholas Petti." said Rochelle Enzler, Parducci Wine Cellars Director of Hospitality and Events.
The produce will be donated from the Parducci Organic Farm and Garden, and 100% of the food sales will go to Chef Petti's program at the college. "We're always looking for ways to involve and benefit the local community, so we are elated to continue this partnership and can't wait for our guests to taste what these up and coming chefs have in store them!"
- Chef Nicholas Petti
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