The Red Barn

Thank you to all who attended and supported our Fire-and-Ash Red Barn Dinner at Centennial Farm on Saturday, Nov. 4, 2017. We hope everyone enjoyed the unique dining experience that featured talented chefs, special guests and a scrumptious multicourse farm-to-fork wine dinner.

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The Nov. 4 event featured fire-prepared appetizers, sparkling wines provided by Orange County Wine Society (OCWS) and tours of the farm and garden. The Millennium Barn doors opened 7:30 p.m. for a multicourse wine dinner curated by OC Fair Culinary Supervisor Pamela Wnuck. Executive Chef Jesse Lopez, of Spectra Food Services, and Chef Annie Morgan, of KOCI Radio’s Pots and Pans with Jack and Annie, presented a menu showcasing California’s bountiful produce and artisan meats cooked exclusively on an open fire in ash.

Wines from California producers Angeline Vineyards, Martin Ray Vineyards & Winery and Courtney Benham Wines were artfully curated by Irv Wnuck, COO of Seize the Vine, to pair brilliantly with each dish.

French-American artist Guy Buffet, whose restaurant-themed art has been featured in Food Arts and Wine & Travel magazines, was the evening’s honored guest. His artwork has been a part of both the arts and restaurant worlds for years, showcasing real characters in a whimsical style that is all his own.

Speakers for the evening included Dan Kohler, food scientist on Hallmark Channel’s “Home & Family”; Melissa Cortina, butcher and owner of Bavette Meat & Provisions; and Thom Curry, owner of Temecula Olive Oil Company. Several local farmers and artisans were featured, including Melissa’s Produce, OC Baking Company, M.O.F. Chef Stéphane Tréand of The Pastry School, and Orange County School of the Arts’ Culinary Arts & Hospitality Students.

Pre-dinner music was provided by the Pacific Symphony Youth Quartet.

MENU

Wine Reception and Appetizers

Live-Fire Handmade Grilled Flatbreads
Mini Polenta Cakes (Short Ribs + Port, Black Garlic Reduction)
Roasted Butternut Squash Soup Shooters (Crème Fraiche + Pepitas Spiced Butter Crostini)
Angeline 2016 Rosé of Pinot Noir
California Sparkling Wine courtesy of OCWS

First Course

Savory Waffle Panzanella Micro Green Tower (Grilled Pears + Candied Pecans)
Angeline Reserve Sonoma Sauvignon Blanc 2016

Second Course

Cracklin’ Wrapped Porchetta + Blistered Fingerling Potatoes
Grilled Split Cornish Game Hen + Centennial Garden Fall Succotash
Ash-Roasted Autumn Squash Trio (Rosemary + Garlic + Honey)
Beef Steak Portobello + Lemon Wilted Spinach
Martin Ray Sonoma Chardonnay 2016
Martin Ray Sonoma Pinot Noir 2016
Bread Basket + Animal Farm Butters

Dessert and Cheese Course

French Triple Cream + Sweet Cheese + Fall Fruit + Honeycomb
Grilled Butter Cake S’mores (Chef Stéphane Tréand’s Passion-Toasted Marshmallows + Dark Chocolate Bon-Bons)

The Finale

Affogatos (Shot of Espresso + Vanilla Ice Cream) + Mini Donuts
Port Wine courtesy of OCWS or Bailey’s Chocolate Cherry

redbarnsquareSupport of Red Barn Dinners provides year-round educational opportunities through Centennial Farm, Heroes Hall and Imaginology, and helps fund our community give-back programs.