Cooking for Solutions Heads to Healdsburg: February 27 – 28, 2016
Distinguished Chefs Come Together to Celebrate Sustainable Cuisine
Nov 09, 2015
- Special Events
The Monterey Bay Aquarium’s Cooking for Solutions series of food and wine events is heading to Healdsburg for a weekend of sustainable wine and seasonal cuisine on February 27 and 28, 2016. Cooking for Solutions On the Road: Healdsburg will celebrate sustainable seafood and the agricultural bounty of Healdsburg with two dynamic events focused on food and living an ocean-friendly lifestyle. Tickets go on sale November 10, 2015.
“Healdsburg was a natural partner for our Cooking for Solutions series considering its commitment to sustainable seafood, water resources, diversified local agriculture and other sustainable farming and vineyard practices,” said Blair Robinson, Director of Sales and Business Development. “The top notch list of acclaimed Healdsburg chefs were selected because of their dedication to sustainable practices. It’s a great way to showcase their talents and to celebrate local, fresh cuisine.”
The weekend kicks off on Saturday, February 27 with Taste of Healdsburg at Jordan Winery, an elegant strolling lunch at the winery’s opulent chateau. Guests will meet with and enjoy cuisine created by 12 featured chefs from Sonoma County and beyond, along with tasting Jordan’s award-winning wines. Tucked among the rolling hills of Sonoma’s Alexander Valley region, Jordan Vineyard & Winery features sustainably farmed vineyards, one of the most diverse and prolific culinary gardens in northern California, and abundant wild space.
Chefs participating in Taste of Healdsburg at Jordan Winery include: Matthew Beaudin, Monterey Bay Aquarium; Katina and Kyle Connaughton, Single Thread; Ryan Fancher, Barndiva; John Fink, The Whole Beast; Mateo Granados, Mateo's Cocina Latina; Mark Hopper, Vignette; Todd Knoll, Jordan Vineyard & Winery; Shane McAnelly, Chalkboard; Mark Stark, Bravas Bar de Tapas; and Dustin Valette and Aaron Garzini, Valette; Dry Creek Kitchen and Spoonbar.
On Sunday, February 28, guests will cozy up for a Warming Wintertime Lunch at SHED and enjoy seasonal cuisine and a compelling conversation about the future of food with Sheila Bowman of the aquarium’s Seafood Watch program, fisherman Kenny Belov and SHED’s executive chef, Perry Hoffman. SHED is a modern grange in downtown Healdsburg featuring a market, café, and community gathering space designed to bring people closer to the way food is grown, prepared, and shared.
Tickets for Taste of Healdsburg at Jordan Winery are for ages 21 and older only, and cost $150. Tickets for the Warming Wintertime Lunch at SHED are for ages 12 and older, and cost $100. Special rates available to aquarium members, to learn more about membership visit http://www.montereybayaquarium.org/support-us/membership.
Full event details, pricing and biographies of participating chefs are available online at cookingforsolutions.org. Tickets and information are also available by calling 866-963-9645.
For information about lodging in Healdsburg visit www.healdsburg.com.