Amidst barrel tastings, guests indulged in the culinary delights of Napa Valley, where Michelin-star chefs tantalized palates with gourmet creations, each dish showcasing the region’s rich flavors. Among the highlights was the unforgettable fried chicken sandwich from Ad hoc + Addendum.

One evening, I had the privilege of attending the intimate Feast of the Furrow dinner, hosted by viticulturist Annie Favia and winemaker Andy Erickson amidst the breathtaking beauty of Coombsville. We began with canapés in the cellar, accompanied by the elegant Schramsberg Blanc de Blancs, setting the stage for a sensory feast.

As we wandered throughout the winery, we eventually gathered at a beautifully set dinner table under the shade of sycamore trees. The ambiance was exquisite along with the menu.

First Course: Bluefin tuna carpaccio with citrus-infused olive oil and pink peppercorn, paired harmoniously with the 2014 Favia LINEA Sauvignon Blanc.

Main Course: A succulent quail, roasted over fig leaves and adorned with vin santo and porcini, accompanied by a delightful English pea and fava bean ragu. This culinary masterpiece was garnished with spring onion tempura and paired beautifully with the 2013 Favia CERRO SUR Red Wine and 2012 Favia LA MAGDALENA Red Wine.

Dessert: An indulgent Apricot and Cherry Galette served with artisanal ice cream, perfectly complemented by the refreshing ERDA Lemon Verbena tea.

ERDA tea is Annie Favia’s tea brand that focused on creating whole leaf and flower herbal teas that are organically grown, hand harvested and dried In The Napa Valley.