Will there be water?! Will there be electricity?! Our favorite field kitchen is a clean garage with a sink and a plug. Beyond those necessities Grapes of Wrath Events can turn a rock on the edge of a cliff into a memorable scene of inspiration. Absolutely anywhere we can create a five star dining experience. When we arrived at Parsonage Winery on this particular day we were first struck by lightning across the vineyard with the sunset casting shadows along the vines. We created our field kitchen with prep tables, serving stations and even a convection oven. Through the very cool barrel room out onto the spectacular patio where some of Monterey’s best grapes are growing we set out eight round tables with custom chairs, the most elegant linens and fresh from the farm flowers. As guests arrived the Parsons, as they always do, welcomed warmly to their custom craftsman home telling the history of the family winery.
As the golden sunset glow loomed we began the cocktail hour of passed hor d’oeuvres. Sesame seared ahi on rice wafer with a green papaya relish, magical mission figs with seasonal citrus set with mascarpone and perfect mint on a toasted brioche, the ever favored bacon wrapped dates filled with chevre and thyme infused wild mushrooms as well as a spinach tartlet with manchego, truffle oil and fresh herbs – just divine.
As our guests sampled several vintage Parsonage wines with the golden hour view of vineyards stretching towards the Santa Lucia Mountains they sat to enjoy an elegant plated dinner of organic baby greens with candied pecans, raspberries, Point Reyes blue cheese and gorgeous edible flowers. Guests had a choice of pomegranate Cabernet short rib on sun choke mash or grilled local halibut on crispy saffron risotto with Meyer lemon buerre blanc and micro greens. All of our produce is locally curated like our artichoke ragu on crispy risotto cake all with Salinas valley broccolini. For dessert, of course, lemon schusse on raspberry. It was an incredible adventure.