Jordan Wine Country Table - Vol. 14, 2019 - 27

Buttery lucques olives take on a bright new
dimension when marinated in Meyer lemon
zest, fennel pollen, crushed coriander seeds and
Jordan Estate Extra Virgin Olive Oil. Vegetable
and seafood dishes get an upgrade with a
dollop of good caviar. Even humble crudité are
elevated when the vegetables are paired with an
unexpected dip, such as Greek taramosalata, a
silky blend of fish roe, lemon juice and olive oil.
Along with several side dishes and small bites,
Todd typically prepares a show-stopping main
dish to share. For Nitsa's coastal picnic, he brought
along sous vide rack of lamb to pair with Jordan
Cabernet Sauvignon. Just before serving, he
arranged the cold lamb on a bed of freekeh-
a young green wheat that's been toasted and
cracked-and topped it with a sprinkle of dukkah
Egyptian spice blend, thyme sprigs and raspberry
vinaigrette. He accompanied the lamb with fireroasted
cipollini onions, fermented and marinated
in shoyu.
Because the picnic took place near a bluff
overlooking the Pacific Ocean, Todd created
several seafood dishes for the occasion, including
Dungeness crab and grapefruit salad, Sonoma
Coast abalone poke, salmon rillettes, lobster salad
and West Coast Kumamoto oysters. For dessert,
guests dipped citrus-infused madeleine cookies
into honey and dried citrus-fennel powder.
For the summer vineyard picnic, he celebrated the
bounty of the land with a more meat-based menu.
Along with being famous for grapevines, Sonoma
wine country is known for its livestock farms, so
Todd served homemade pork rillettes and pâté,
along with a charcuterie board of local specialties
from Journeyman Meat Co., such as the Parmesan
Porcini salame, made by Jordan's neighbor just
across the Russian River. Because some of the
country's best cheesemakers can be found near
the Sonoma-Marin border, he also included an
array of local cheeses.
For any menu, Todd looks for seasonal
ingredients that he can harvest from the Jordan
Estate or forage from the surrounding area.
" Spring picnics are really fun, because I can
forage for miner's lettuce and wild onions, "
he says. " We also have fava beans at Jordan,
so I like to use those as well. " In the winter, he
goes mushroom hunting.
The bounty of Jordan's garden and the wealth
of fresh produce available in Sonoma County
inspire him to create picnic-friendly dishes such
as vegetable terrine and marinated vegetables-
served in glass jars that show off the vibrant hues
of the dishes, so beautiful they almost look like
table décor. To end picnics on a sweet note,
he sets out tiny jars of homemade panna cotta,
topped with fresh berries from the Jordan garden.
27

Jordan Wine Country Table - Vol. 14, 2019

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 14, 2019

Table of Contents
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