Dry Creek Passport Weekend

View from the tasting room

I got my first taste of event cooking this weekend at my new winery job. It was a food and wine event for the 85 participating wineries in Northern Sonoma County. It was a novel event in that each winery showcased one small dish that best paired with one or more of their wines. The winery where I am employed owns 4 wineries with 2 of them in Sonoma County with each presenting a different dish. My location presented a pumpkin gnocchi with brussel sprouts cooked in a brown butter sage sauce with toasted walnuts which was paired with a Pinot. The gnocchi was prepared by the Chef and his assistants during the previous 2 days.

Arriving at the winery I was not sure what to expect or what my duties would be. We were a crew of 3 at this location. Our tasks were divided into 3 stations and throughout the day we rotated through each post to breakup the routine. One station was the front man who represented the food inside the tasting room to the public and answered questions regarding the dish, preparation, and general food questions. The front man also metered the food supply as the demand ebbed and flowed. The second station did the plating. The third station cooked the gnocchi at the stove.

What a change from the stress and pressure of working at the restaurant! I had a blast. When the dust had settled, we had served a total of 1500 people for the 2 days. I consider that a feat for 3 people, but there was no stress, no yelling, no Michelin star at stake! Not to imply that the product is inferior in quality, event cooking is just a different animal. At the restaurant, I am mostly involved with precision prep work and assemblage of mis en place with almost zero stove time. It was really nice to actually get to cook, not to mention having a more comprehensive role in the kitchen. I think I have fallen into the perfect niche. I receive regimented, precise education at the restaurant working with elegant products and presentation, and at the winery events I can employ what I have learned at the restaurant but in a more relaxed environment with a much longer leash.