Local caterers go all out for Taste of Sonoma
Small bites and sips are the order of the day at the annual Taste of Sonoma, a showcase for Sonoma County’s talented teams of vintners and chefs, who will decamp this Saturday to the manicured, green lawns and courtyards of the Green Music Center.
For tourists and locals alike, it’s a great way to get a one-day preview of the county’s diverse appellations and wines, from the cool varietals of the Sonoma Coast and the Petaluma Gap to the beloved Italian field blends and reds of the Dry Creek and Alexander valleys.
Those coming from out of town probably won’t differentiate between restaurant chefs and caterers, but locals know that some of the most creative culinary folks are the caterers dedicated to creating memorable winery events and weddings.
As a sampling of these top-notch culinary talents, we chose three catering companies participating in the Taste of Sonoma that all have deep roots in the region.
Out to Lunch Fine Catering of Petaluma will be serving a savory prosciutto bite in The Library, a VIP access-only lounge featuring library wines. A La Heart Catering of Santa Rosa will serve an Asian-inspired salad in the Chef’s Pavilion, with the 30-some chefs from all across Sonoma County. Peloton Catering of Healdsburg will be embedded with six other chefs in the Grand Tasting area, where more than 100 wineries arranged in alphabetical order will be pouring their best quaffs.
Here’s a quick look at these experienced caterers, the bites they are planning to serve and the wines they would recommend sipping with them.
Peloton Culinary & Catering
A native of the Stockton area and graduate of the CIA at Hyde Park, Peloton founder Tim Vallery figures he’s been doing the Taste of Sonoma for more than 16 years, starting back when he was executive chef at the Sonoma County Hilton (since destroyed by the 2017 fires).
“It was a great way to meet other cooks and chefs and see what other people are offering,” he said. “I always felt it was good exposure to bring people into your business.”
Vallery also worked at the Brasserie at the Hyatt in Railroad Square and at the Santa Rosa Golf and Country Club before opening Peloton more than a decade ago. A bicycle enthusiast, he named his catering company after the bike riding group that together, manage to ride faster.
With the help of his cooking team, Vallery likes to serve up cuisine that is “seasonal and fresh,” showcasing the simple flavors of locally grown ingredients.
“I try to keep it as true to the products that I’m using as possible,” he said. “We do mostly winery events, including winemaker dinners, pick-up parties and other events.”
For the Taste of Sonoma, Vallery will be serving a refreshing bite custom made for late summer: Compressed Watermelon Brochette with Cotija Cheese and Breakfast Radish.
“The Cotija cheese adds that nice saltiness and creamy texture,” he said. “And the radish adds color and an earthiness to balance out the sweetness.”
The chef infuses the ripe watermelon with a mixture of simple syrup, herbs and wine, then compresses it in a vacuum sealer and refrigerates it.
“When you vacuum seal fresh watermelon, it breaks down the cells of the watermelon and intensifies the flavor,” he said. “It’s a little more dense and more appealing to the palate.”
Vallery likes to pair this appetizer with a very dry rosé, such as Trione Winery’s Rosé of Pinot Noir or Kokomo Winery’s Rosé of Grenache Pauline’s Vineyard.
One of the things he enjoys about catering is that it exposes him to so many different wines from so many different wineries.
“I’ve done work for at least 20 wineries in both Dry Creek and Alexander Valleys,” he said. “It’s not a bad place to work.”
A La Heart Catering
A La Heart Catering was started by Deborah Rodgers and a partner way back in 1982, when she was working as the kitchen manager of the Blue Heron restaurant in Duncans Mills.
After Rodgers retired in 2015, her daughter, Mariana Krambs Belew, took over as chief of operations of the catering company well known for its delicious vegetarian and upscale wedding fare.
“I worked for my mom my whole life, off and on,” Belew said. “And I have experience running companies, so that part of it is very comfortable.”
Although the Taste of Sonoma always falls at the peak of wedding season, the company participates in it whenever it can, as part of its support for the community.
“Being involved in such a big, fun event and being around other chefs is really fun for my executive chef ( Maureen Janakos),” Belew said. “We miss the old venue, but this venue makes a lot more sense now with how big the event has become.”
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