LOWER LAKE ? Despite triple-digit heat at Saturday”s second annual Cattails and Tules wine and food pairing festival, attendance spiked from the year prior, according to co-organizer Gregory Graham.
“Last year, we figure we had 300 people,” Graham said. “This year we limited it to 400 people and I think we”re pretty close to getting there. We”re trying to set the benchmark here for the quality of events here in Lake County.”
The festival, a benefit for Konocti Regional Trails and the Anderson Marsh Interpretive Association, was held concurrently at Gregory Graham Winery and Vigilance Vineyards and Winery.
Ten Lake County restaurants, five at each winery, paired food with Gregory Graham, Shannon Ridge and Vigilance wines to be judged by a panel consisting of Greg Cole, executive chef and owner of Celadon and Cole”s Chophouse in Napa; Ken Frank, chef-proprietor of La Toque in Napa; Tracy Dutton, sommelier at the Culinary Institute of America at Greystone in St. Helena; and Peggie King, Lake County resident and author of cookbook “Fit Food for Foodies.”
Co-organizer Clay Shannon of Shannon Ridge and Vigilance wineries said the chefs from the restaurants were much more competitive this year.
“Everybody wants to win,” Shannon said. “It”s just fun. Some of the folks were saying last night to us they really hoped for the People”s Choice award or whatever award.”
Five prizes were awarded.
Best of Show went to chef Jeremy Zabel of the Saw Shop Gallery Bistro in Kelseyville. He paired a pulled Long Island duck slider with an Asian barbecue glaze and jicama slaw with a Shannon Ridge Tempranillo.
People”s Choice went to chef Rosemary Martin of Rosey Cooks Catering. She paired shrimp and grits with a Gregory Graham Grenache.
Best Presentation went to chef Mario Monroy of Chic Le Chef catering. He paired Indian spiced chicken on a taro root chip with a Gregory Graham Riesling.
Most Creative went to chef Nicholas Heidemann of the Blue Wing Saloon and Caf? in Upper Lake. He paired short bread with Yerba Santa Chevre Cheese, Chardonnay caramel, peach, hazelnut and black salt with a Gregory Graham Chardonnay.
Best Use of Local Products went to chef Frank Stephenson of Boar”s Breath Restaurant in Middletown. He paired his smokin” barbecue Shannon Ranch lamb ribs with a Vigilance Cimarron.
Live music from the LC Diamonds and other acts were also featured.
“It”s turned into a great event,” Shannon said.
Both Graham and Shannon said they planned to repeat the event next year.
Visit the Record-Bee”s YouTube page at www.youtube.com/LakeCountyPublishing to view a video of the event.
Kevin N. Hume can be reached at kevin.n.hume@gmail.com or call directly 263-5636 ext. 14. Follow on Twitter: @KevinNHume.
