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Real Men Drink Pink Tasting

 

2013 Real Men Drink Pink
Gourmet Food Prepared by Paso Robles' Top Chefs and Available for Purchase

Fundaro's Foodstream

FUNDARO'S FOODSTREAM
Chef Tom Fundaro of Villa Creek & Co-owner of Fundaro's Foodstream

Menu

  • Chorizo, Manchego, Apple, & Arugula Bocadillos
  • Fingerling Papas Bravas with Garlic aioli
  • Ceviche with Chips
  • Plato de Pintxos with Boquerones, Piquillos, Olives, Chorizo, Pippara, & Marinated Mushrooms

Tom Fundaro

TOM FUNDARO PRODUCING PAELLA FOR PINK
Chef Tom Fundaro of Villa Creek & Co-owner of Fundaro's Foodstream

Menu

  • Paella Negra
  • Duck & Green Olive Paella
  • Chicken & Sausage Paella

Leo Leo Gelato

LEO LEO GELATO
Niccolo Lekei- Master Gelatier at Leo Leo Gelato

Menu

  • Raspberry-Lemon Gelato

Avant Garde

AVANT GARDE EXPERIENCE
Chefs Thomas Drahos, Jason Dominguez, & Austin Sanderson

Menu

  • Grilled Stone Fruit Salad with Rose Water Vinaigrette & Micro Greens
  • Barbecue Pork Belly Blueberry Jam & Vanilla Essence
  • Tuna Tar Tar with Balsamic Pearls & Strawberry Dashie Puffed Rice

La Donna Dolce

LA DONNA DOLCE CATERING
Chef Morgan Aarenud

Menu

  • BBQ Oysters:  2 Casino Style & 2 Serrano Chile Lime Sauce
  • Porchetta, Roasted Pork Belly, with Salsa Verde & Herb Roasted Potatoes
  • “Grilled Cheese” an Open Faced Sando with Mahon Cheese & Cherry Chutney
  • Grilled Flatbread, Wild Mushrooms, Manchego Cheese, Truffle Oil, Arugula & Roasted Garlic
  • Spiked Popsicle, with Rose & Fresh Local Strawberries

Bar Danior

BAR DANIOR (Tapas Tent)
Chef Julie Simon of Thomas Hill Organic &
Chef Spencer Johnston of Granada Hotel & Bistro

Menu

  • Fritto misto with Shaved Artichokes, Chickpeas, Octopus, Shaved Meyer Lemon, Squid Ink Tempura with Aioli, Garlic Chips, & Fried Herbs
  • Chorizo al Vino with Red Wine, Onion, Bay Leaf, & Black Pepper
  • Smoked Duck Tartine with Foie, Tomme, & Kumquat-Orange Marmalade
  • Pimientos del Piquillo Rellenos De Bacalao with Pepper, Olive Oil Coulis, & Chives
  • Uni & Charred Cauliflower Salad with Walnut & Brown Mustard Seed Vinaigrette, Poached Egg
  • Gambas al Ajillo
  • Smoked Chicken Wing Confit with Jalapeño-Tangerine Glaze & Pickled Nectarines
  • White Spanish Anchovie Bocadillo with Orange, Fennel, & Olive Relish

 

 

 

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