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A Note From the Chef
The dinner we are doing for Extravaganza is going to be a blast.
We are preparing a family style feast, with large platters of roasted
vegetables, grilled and braised meats, seared fish, grilled mushrooms
with farro, and many other culinary delights. The setting will be
medieval, while the food and service will be very contemporary. In
general, I like to think of my cuisine as contemporary wine country
cuisine. It is seasonal, local, ingredient driven, and wine friendly.
This dinner certainly fits that bill. We are getting the lamb locally,
and vegetables from local farms. The fruits and vegetables in the menu
are all things that are in season now and tasting fantastic. We have
included the dinner menu here on the website for you to peruse, as well
as some food photos so you can get an idea of my style and what we have
in store for the Extravaganza. I hope to see you there.
Jeff Mosher
Robert Mondavi Winery Chef
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Extravaganza 2010 Medieval Feast
Mix Green Salad
Cara Cara oranges, avocado, toasted hazelnuts, pickled shallots, pink peppercorn vinaigrette
Grilled King Trumpet Mushrooms
Farro, caramelized apples, cipolinni onions, rainbow chard, apple balsamic vinegar
Roasted Winter Vegetables
Gremolata
Local Lamb Mix Grill
Nicoise olive jus
Pan Roasted Bluenose Sea Bass
Lemon, chervil, and sea salt
Jeff Mosher
Robert Mondavi Winery Chef
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Grilled king trumpet mushrooms, lentils 
Duck proscuitto, candy kumquats 
Sunchokes, romesco sauce 
Seared salmon, potato gnocchi
Lamb rack, olive jus 
Gougeres
Bigeye Tuna, forbidden rice, eggplant 
Beet, carrot, and citrus salad 
House-cured salmon, pickled vegetable salad, rangpur lime creme fraiche
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