It’s a tough job but someone’s gotta do it.
I just got back from the Days of Wine and Lavender Festival media preview over at Matanzas Creek—what a day! The actual festival is Saturday, June 26th, from 1 to 4pm. Tickets are available online.
Before I get into details I want to add a disclaimer that even though I now work for the company, the views on this blog are still my personal views and opinions. I don’t get paid to blog for Kendall-Jackson….I really do just love and recommend their wine!
Anyways. I was super excited to go to this event today because Matanzas Creek holds a special spot in my heart. It’s just so pretty and I love, love, love lavender. I can’t wait to take my mom here when she comes in two weeks…she’s going to love it! I was running late because I had to work at the yoga studio this morning so unfortunately I missed the tour of the lavender fields (bummer!) but got there just in time to head up to Jackson Park Vineyards on the top of the hill.
So funny to be at the same spot I was almost seven months ago!
From Alex Reble, associate winemaker, and Brian Malone, vineyard manager, I learned about how Matanzas Creek Pinot is actually organic (in the process of being actually certified organic…hopefully within six months it will be!) and how they really uphold sustainable farming practices. I love learning all the “behind the scenes” stuff about wine that makes it taste the way it does so this was interesting for me. Did you know that different soil types really affect the taste of the wine? Interesting stuff.
After hanging out on the vineyard, we headed back inside for what I thought was the best part of today—the cooking demo!
Chef Taki was making this coconut and lavender rock shrimp ceviche and it pretty much rocked my world. Combining coconut, lavender and shrimp?! Only the three best ingredients in the world?! Yes please. I’ve always been really interested in cooking with lavender. If you’ve been reading my blog for awhile (as in…..almost three years), you might recall when I made a chocolate lavender cake for a practical in culinary school. Okay, you probably don’t remember it because I hardly remember it, but it was pretty epic. I remember it falling apart and me smooshing an excess of lavender infused buttercream in the center to hold the cake together and then just praying my chef instructor wouldn’t cut a slice from that part. I learned a valuable lesson though—when in doubt, add buttercream.
I digress. Back to shrimp ceviche….which was pretty epic in itself, especially when paired with some 08 Sauvignon Blanc.
Just when I thought things couldn’t get better, they did.
On the lunch menu was: Fennel pollen crusted scallops with meyer lemon and sweet onion fondue and estate artichokes, mussel and arugula salad—
Roasted liberty farms duck with chimmichurri, painess, vanilla scented parsnip puree and lundberg heritage wild rice—
And, lavender honey nougat glace with poached bing cherries and pistachio cream
That one deserves a second glance
Or a third….
With lots of wine….
And seedy, crunchy bread….
I know.
I know.
There’s not many words I can say right now that describe the sheer awesomeness of this lunch but you’ll have to just trust me. Actually, it was so awful that I couldn’t even touch it and all that food just went to waste. I forced myself to eat though because I was their guest and because I was taking one for the team. Not.
I stumbled out in a hazy fog clutching my goody bag wishing I had stolen another plate of lavender honey nougat glace for the ride home. But that wouldn’t have been very classy so I abstained.
I’m meeting some friends from church tonight to go to this exhibit...it’s supposed to be REALLY intense. I will report back. Also, my vegan chocolate chip oatmeal cookies are up for bidding over at Angela’s Shop 4 A Cause. All proceeds go to fund cancer research and they are pretty darn awesome, if I do say so myself.
{ 59 comments… read them below or add one }
Congratulations on the job! The food looks devine !
Looks like a wonderful afternoon! Hope you have a great night too!
I am drooling over the description and picture of the scallops. What an amazing lunch!
now THERE’S an afternoon. looks heavenly
What a beautiful and amazing place to work!
Wow wow wow.. who has the best job in the world? Um, Jenna.
Oh yum! Any job openings?
What an absolutely stunning location! Looks like the perfect way to spend a spring afternoon. When you find a job you love, that’s the best. I just accepted a dream position and I count my blessings every day.
Wow! You have the most incredible opportunities in wine country! I cannot begin to describe how green I am…
That all looks so, so amazing!!
We have a farm called Lavendar Fields near our house and I love going there! Last time I tried lavendar ice cream and it was insanely good!
Your day looks like a little slice of heaven!
Looks like SUCH an amazing place!
What an amazing day! The views are incredible, and it’s pretty crazy how it’s all come full circle!
That lunch looks sooooooo good. You just have it so rough out there in beautiful California! :p
Your photos are beautiful! What an awesome job!
Wow how amazing!!!!
That looks….incredible. My mom lives about 30 seconds from the food and wine center, might have to pay a visit asap!!
WOW. is all I can say. You are one lucky lady! You eat so well! YUM:)
i so love kendall jackson chardonnay-one of the best!
I love your life! This looks so amazing, I can hardly believe that it is real! Enjoy!
Everything looks so beautiful.
I love the buttercream story. I’ll remember that—when in doubt, add butterceam. Don’t they say that about butter?
Chimichurri is a popular Argentinean condiment. Unfortunately, it usually contains MSG. One Chilean condiment I would highly recommend to you is called merquen. If you see any, pick it up! It’s the most amazing dried chile and cilantro powder.
More feasting and wine stories please.
congrats on the job. keep the food porn coming
I am in love with lavender! This only came about in the past year or so. Too bad you missed the tour, sounded interesting.
two words. I’m. jealous. Sounds like an amazing day!
I’ve been to Matanzas, but need to return obvi.
That ceviche bowl is Fire & Light – made in my hometown outta recycled glass : )
wow wow wow !!! LOVE IT ALL
What a great way to start your new job! And how fun that your mom is coming out for a visit soon:)
Wow, totally gorgeous photos. Everything looks so elegant.
Jenn
so RANDOM, but my moms best friends nephew (justin) is the chef at kendall-jackson. (i know that is probably not grammatically correct) haha
What a terrible day! I am so sorry you had to go through it
Excellent photos! Your lavender/choc cake was beautiful, too. What a fantastic place to work!
rough life
your photos are spectacular in this post! makes me wish i lived there!
Wow, that exhibit looks so crazy! I’m sure it’s super intense, I can’t wait to hear about it!
It’s incredible the difference soil makes with any type of produce. I was spoiled and grew up in a part of the country with the best soil in the U.S. (my family comes from a long line of farmers), but our garden produce tasted 1000x better than anything in the stores
What a great place to work! And your lunch looks amazing. What a great day!
Yummy stuff Jenna!
Congrats on the new job!
I never realized you can cook with lavender. That sounds like such a wonderful day. Good food + good wine is a winning combination.
Such gorgeous photographs, and amazing descriptions. I am not sure how much I enjoy the flavor of lavendar, but I love how it smells!
I DO remember when you made the chocolate lavendar cake! Guess I am a long time reader
What an AMAZING looking lunch! Yum!
xo
K
What an amazing, amazing day. Everytime I read your blog I just want to move to California so freaking bad! I adoooore lavendar too…is there anything more deliciously French!?
It’s so amazing that you have opportunities to go to things like this! The food looks incredible and I can’t help but notice all the different herbs used. My herbs are growing like crazy and I’m always open to inspiration!
Best.Job.Ever. I love lavendar too, but have never eaten anything with lavendar. Is that weird?
Sounds like you are happy with your new job!
Much more enticing than mine…stuck in an office for 9 hours a day and then driving for 2 starts next week…meh, something’s gotta pay the bills – me.
Wow, I don’t think I’ve ever had lavendar in a recipe before -sounds tempting and looks devine!
Lavender is amazing. Love the smell, love it infused into food… I used to make these lavender-vanilla cupcakes that were so good… the lavender is so subtle and delicate and perfect!
What a fun day/night! How did you learn so much about wine and wine pairing?
That looks like a great exhibit. I sponsor a child through World Vision and I really admire what they do.
What an awesome opportunity you have to work at a place like that! No words…no words at all.
Jenna, your second book will be your amazing life through the vineyards of the valley….I’m always so impressed with the foods that are in CA, we traveled, by car, up to RI and it was the same old stuff….I asked for yogurt and granola at breakfast and the lady just stared at me. ..Best of luck to you at Kendall- Jackson….
Everything looks beautiful and delicious! I just started growing lavender and I’m hoping I don’t kill it.
Oh how I love lavender. i just planted some in my tiny little garden.
Looks yummy! I do hope you have a designated driver when you go to these events though!!
Everytime I’ve had lavendar, it tastes like soap. I wonder if there is a secret to preparing it that I’m not yet in on…
How truly amazing it is to work for a company you love and believe in. It makes all the difference. I’m glad you enjoy your job and enjoy the area you live in.
You’re making me homesick!
I grew up in Petaluma, and every year my mom, grandma, sisters, and I went to see the lavender at Matanza’s. My mom even put in our own 1-acre lavender garden in our front yard and made sachets and lavender wands with our “crop.”
There’s just something so perfect about brie and crackers overlooking rows and rows of lavender! I’m glad you enjoyed it!
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