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PROTECTING OUR PUBLIC LANDSALONG CALIFORNIA'S CENTRAL COAST

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APPETIZERS

roasted veggie & chipotle brie tortilla cones
mini spanakopita with dill sauce
goat cheese & artichoke pesto crustini
veggie crudite with roasted garlic dip

SUPPER

organic ojai Caesar salad with garlic croutons and avocado dressing
mixed seasonal veggies
Kamut blend pilaf with red rice, wild rice and Kamut wheat
portobello, spinach & California cheddar tart
spicy Cajun chicken with cucumber relish
garlic pepper flank steak with creamy horseradish
Thacher BBQ flat bread
 

DESSERT

Meyer lemon almond dacquoise
 

SPIRITS

generously donated by

Bill Wathen and Dick Doré have been making wine together since 1985, when they founded Foxen Winery & Vineyard at the historic Rancho Tinaquaic in northern Santa Barbara County. Since that time, their dedication has remained the same—the creation of very small-production, vineyard-designated wines using a "minimalist" approach to winemaking. This approach extends to their new solar-powered winery and tasting room, underscoring their commitment to sustainability. Foxen’s Tinaquaic Vineyard is the region’s only dry-farmed vineyard—which means that it receives absolutely no irrigation. Relying on only the water that Mother Nature provides, our estate vineyard must be meticulously farmed with the yields kept at extremely low levels. Because of this, and the fact that the grapes grow on the original rootstocks, Foxen is rewarded with grapes that display distinctive and intense varietal character. Buttonwood Farm is a small gem set amidst the splendor of Santa Barbara County's Santa Ynez Valley. Our 39-acre vineyard stretches across a sun-drenched mesa overlooking Alamo Pintado Creek that we first planted in 1983.Our varietal mix of sauvignon blanc, semillon, marsanne, merlot, cabernet sauvignon, cabernet franc, and syrah reflects the preferences of owners Betty Williams and her son-in-law, Bret Davenport, for Bordeaux and Rhone style wines.
Long before “green” practices became popular, Buttonwood Farm has been sustainably managed. We farm using natural products to replenish the soil and provide nutrients and protection to the vines. After harvest each year, a nutrient enriching cover crop is planted. At bud break, the cover crop is turned into the soil and during the long growing season, weeds are removed manually through disking, hoeing and weed-whacking.
New Belgium Brewing, makers of Fat Tire Amber Ale and other Belgian-inspired beers, began in a tiny Fort Collins basement in 1991. Today, they produce 8 year-round beers while taking pride in their commitment to environmental stewardship. Belgian brewmaster Peter Bouckaert continues his imaginative blend of brewing delicious beers with loads of character and aspiring ingredients. New Belgium is a member of 1% For the Planet, an alliance of more than one thousand companies across the globe that donate 1% of their sales to nonprofit organizations working to protect the environment.


food generously prepared with local and organic ingredients
by Chef Richard Maxwell

 


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