Join Jerold O’Brien of Silver Mountain and the students of Cabrillo College’s culinary arts program at Pino Alto Restaurant (at Sesnon House) for a delicious Farm to Fork dinner with the winemaker: 4 courses, plus a reception with appetizers paired with Silver Mountain wines. Meet the farmers and the vintner, and enjoy the inspired pairings created by the students. The mouth-watering menu:
Deviled eggs topped with crispy pork belly and smoked paprika aioli
Caramelized onion and goat cheese tartlets
Prawn skewers poached in olive oil
Grilled barbecue tofu
Bacon wrapped barbecue prawns with Silver Mountain Vineyards 2011 Chardonnay, Tondré’s Grapefield, Santa Lucia Highlands
Chilled fennel soup with Dungeness crab
Silver Mountain Vineyards 2012 Rosé of Pinot Noir, Santa Lucia Highlands
Lavender brined pork roast
Apple beet puree and roasted Brussels sprouts with Silver Mountain Vineyards 2009 Spencer’s Choice Pinot Noir, Santa Cruz Mountains
Lemon olive oil cake with grapefruit curd, raspberry olive oil gelato and shortbread cookie
Silver Mountain Vineyards 2006 Alloy, Central Coast
Vegetarian items available upon request.
Pino Alto Restaurant is operated by the Cabrillo College Culinary Arts Department. Located in the Historic Sesnon House on the Cabrillo campus.