Zoom In To Francis Ford Coppola Winery For Taste Of Sonoma’s All-Star Sonoma Chef Collaboration

Taste of Sonoma is one of California Wine Country’s most beloved annual events, and its organizers have gracefully pivoted, as we now say, to offer a top-notch virtual experience. Tomorrow, September 8th, you can join host winery Francis Ford Coppola for the All-Star Sonoma Chef Collaboration. Registration is free and gives you access to all the collaborative cooking action.

Chefs on the ground in Geyserville include Tim Bodell from RUSTIC, Dustin Valette from Valette Healdsburg, and Mark Stark from Bravas Bar de Tapas — and each chef will demonstrate cooking a course for a progressive dinner with one common-denominator summer ingredient that will appear in each dish.

Francis Ford Coppola winemaker Natalie Dale will pair each dish from the property’s reserve limited-production wines that showcase specific vineyards from Sonoma’s famed appellations.

The ingredient throughline is none other than the end-of-summer favorite, tomatoes, in all their various glory. Here are the recipes from each chef so you can cook along at home or just watch and get inspiration and technical tips for your own future progressive dinner.

Here’s a sneak peek at the recipes you’ll learn how to make at the event:

Salmarejo Soup Shooters from Mark Stark, Bravas Bar de Tapas

INGREDIENTS:

2 pounds of red ripe tomatoes, cored, seeds removed, and chopped

2 cups of French bread, crust removed and cubed

2 cloves of garlic

2 tsp good extra virgin olive oil

2 – 3 tbsp of good Spanish sherry vinegar

OPTIONAL:1 tbsp green herb oil

DIRECTIONS:

1. In a blender, place the tomatoes with the bread, garlic, sherry vinegar and about ¼ cup of water. Season with a little salt. Puree until very smooth, adjust with more water if needed. Add the olive oil and blend until incorporated. Check the seasoning and adjust with more vinegar or salt if necessary.

2. Place the soup in the refrigerator until well chilled.

3. To serve: Crush some ice in a food processor then mound the ice in a shallow serving bowl and place 8 shot glasses into the ice. You can freeze the ice bowl and shot glasses at this time.

4. When ready to serve, remove the shot glasses and fill with the soup. Drizzle the top of each with a little herb oil and put the shot glasses back in the ice and serve.

5. Great for a warm day refresher!

PAIRED WITH: Francis Coppola Reserve Viognier

Espelette-Crusted Hawaiian Ahi from Dustin Valette, Valette Restaurant

INGREDIENTS:

2 lbs Fresh #1 Sashimi Grade Hawaiian Ahi, bloodline, skin, scales removed, portioned into 4 pieces

3 yellow heirloom tomatoes, ripe

1 lemon, juiced

1 lb heirloom cherry tomatoes, ripe, cut in half lengthwise

1 green zucchini, small

1 yellow zucchini, small

4 ounces prosciutto, sliced thin

extra-virgin olive oil

espelette pepper,

ground kosher salt + fresh black pepper

DIRECTIONS: YELLOW TOMATO EMULSION:

1. Cut yellow tomatoes in half and remove seeds and juice. In a blender combine the lemon juice, tomatoes and 1 oz of olive oil. Blend on high for 3 minutes. Pass through a strainer and reserve.

ZUCCHINI + TOMATO FETTUCCINI:

2. Slice the zucchini into very thin slices (with a mandolin) lengthwise to make “ribbons.” Combine zucchini and cut cherry tomatoes in a bowl and season with salt, pepper, a bit of the espelette and olive oil. Allow to marinate for about 20 minutes, or until zucchini is pliable.

COOKING + ASSEMBLING:

3. Season the ahi with salt, pepper and sprinkle on espelette. Place a cast iron or stainless-steel pan over high heat and sear the ahi to medium-rare.

4. In the center of the plate place a round “puddle” of the tomato emulsion, making it about 4” round with a spoon to help spread. Place the marinated zucchini threads in the center, folding to create a ‘nest’. Arrange the cherry tomatoes around for color and asthetics.

5. Slice the ahi into 3 pieces and arrange on the zucchini nest. Garnish with a couple slices of prosciutto on top of the Ahi and around the zucchini. Finish with esplette and enjoy!

PAIRED WITH: Francis Coppola Reserve Chardonnay