Baileyana Dinner Held at Pelican Point on May 4th 2007
Article and photography by Gabrielle Sunheart

The food and wine event of the season!

Breathtaking ambiance and panoramic views all came together with great wine at this five course event. 

Wine maker and family (Below Left). Third generation Todd and Michael shared with me some of their family history.  I was very impressed as it is not every day that you meet a third generation wine maker.

Newcomer head Chef (Above Right) Laura Rigby holding one of her sweat creations with Sues Chef Arna Ginn.  If you have not been yet, you must enjoy a dinner at the Pelican Point restaurant.  The view is amazing and the dishes are phenomenal as well.   Entertainment was provided by the California Cabaret Theater.  Hilarious!

The dishes were a culinary masterpiece,  artfully presented and utterly delicious.  The starter a sweet and savory Humbolt Fog specialty cheese on a slice of apple with pancetta lardoons and micro greens. Paired with Tangent 2005 Pinot Gris and Tangent 2006 Pinot Blanc.

Next was the fried herbed goat cheese medallion served on a bed of spinach and arugala with baby beats.  Paired with Tangent 2006 Viognier.  Next was a Green risotto stuffed mushroom cut into triangles, a beautiful presentation.  Paired with Baileyana 2005 Grand Firepeak Cuvee Chardonnay.  Followed by a roast of beef upon a bed of mashed potatoes infused with a glorious portion of black truffles.  Paired with Baileyana 2004 Grand Firepeak Cuvee Syrah. 

For Dessert a chocolate truffle with a chocolate dipped strawberry served alongside a white Chocolate mousse.  Paired with Baileyana 2003 Vintage Port. Guests truly enjoyed the VIP experience.  Everyone was so down to earth and just happy to be a part of this booming wine country.

Be sure to attend next year's wine reception at Pelican Point,  and be sure to get your tickets in advance as this event was completely sold out.