A la carte: Harvest, Halloween fun around Wine Country

FORESTVILLE

SRJC honors Balettos

The Santa Rosa Junior College AgTrust will honor Sebastopol winegrowers Terri and John Balletto during the AgStravaganza benefit gala at 5:30 p.m. Nov. 5 at Shone Farm.

The evening includes a reception featuring Sonoma County wine and food, followed by a catered dinner and a live auction. The gala will raise money to support the SRJC Ag/Natural Resources Program and the construction of an educational tasting room at Shone Farm, to be named in honor of the Ballettos.

Thee Ballettos own and operate Balletto Vineyards & Winery and farm more than 600 acres of vineyards in the Russian River Valley, supporting more than 500 charitable organizations by donating wine and other resources.

Tickets are $75. To reserve, go to agstravaganza.com.

GLEN ELLEN

Harvest dinner at Beltane

Beltane Ranch will hold a Zinfandel Release Harvest Dinner and Barn Party at 5:30 p.m. Nov. 5 at the Glen Ellen ranch. The ranch-style celebration will include roping lessons, sunset hors d’oeuvres, estate wines, a ranch-to-table dinner, dancing and fireside desserts.

Tickets are $185. To reserve: beltaneranchwine.com. 11775 Sonoma Highway.

FORESTVILLE

Halloween bash at Backyard

Backyard restaurant will hold its annual Halloween and anniversary party at 5:30 p.m. Monday at the Forestville restaurant. The evening includes food, a costume contest and dancing to live music by The T.H.U.G.Z.

The restaurant is at 6566 Front St. backyardforestville.com.

HEALDSBURG

Ramen lessons at the Shed

Noodle guru and cookbook author Sonoko Sakai will give a class on how to build a hearty bowl of ramen at 1 p.m. Sunday at the Healdsburg Shed.

Tickets are $95, including a hands-on workshop and a ramen lunch. Bring an apron. To reserve, go to healdsburgshed.com. 25 North St.

SONOMA

Pair wine, candy at Meadowcroft

Halloween isn’t just for kids anymore.

Meadowcroft Wines joins in the holiday fun with a special Halloween Candy and Wine Pairing this weekend at the Cornerstone Sonoma tasting room.

Candies such as Red Hots, Zagnut, O’Henry, Chocolate Charleston Chew, Hershey’s with Almond and Bit O’ Honey will be offered with different varietals from 11 a.m. to 4 pm. Saturday and Sunday. Cost is $20, and reservations are recommended.

Well behaved, costumed children and dogs are welcome during the weekend, with Halloween treats offered throughout the Cornerstone complex.

To make reservations, call 707-934-4090. 23574 Arnold Drive.

GUERNEVILLE

Halloween happy hour

Korbel Champagne Cellars will offer special Halloween brews and treats from 4:30 to 6:30 p.m. Saturday at the Guerneville tasting room.

The party will also include a costume contest and psychic readings. Cost is $35. To reserve: korbel.com. 13250 River Road.

HEALDSBURG

J Vineyards hires Shelton

J Vineyards & Winery has hired Carl Shelton as its new executive chef, leading the culinary team in the tasting menu for the Bubble Room and other wine pairing options at the winery.

Shelton got his start in Chicago at Le Cordon Bleu College of Culinary Arts and served as chef de cuisine at Boka, where he earned a Michelin star and was named on the Zagat “30 under 30 of the Culinary World.”

Before joining J Vineyards, he worked at The Restaurant at Meadowood and Spoonbar restaurant in Healdsburg.

The J Vineyards Bubble room is open Thursday through Sunday, offering a five-course menu created to pair with J’s small lot wine releases. J also offers tastings daily at the Signature Bar, legacy Lounge and outdoor Terrace when weather permits. To reserve: 707-431-5430. 11447 Old Redwood Highway.

SANTA ROSA

It’s another Wrap win for Meiers

Amy Meiers of Santa Rosa took home the grand prize for the World Wrapped Competition at this year’s Sonoma County Harvest Fair, the second time in two years, with a Mexican-style quesadilla served with a delicata squash soup made with Lagunitas Tuberfest Lager.

With help from mentor Chef Gus Lopez of Big Boys BBQ and Old Mexico Restaurant, she created flank steak and chicken quesadillas made with chipotle jam, Clover Cheddar Cheese and La Tortilla Factory Blue Corn tortillas. The dish was served with pickled red radishes.

Each competitor was presented with a mystery basket of ingredients to create a dish within a time limit. Meiers first won back in 2014.

“It’s a healthy and fun competition,” she said. “It’s also a great way to be part of the community while getting a chance to show off your cooking skills.”

Staff writer Diane Peterson can be reached at 521-5287 or diane.peterson@pressdemocrat.com. On Twitter @dianepete56.