Looking Forward to Spring Bulbs!

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The gardens at Park Winters are our pride and joy, and while love every season, we are especially looking forward to Spring this year! One of the most amazing rewards of gardening is watching blooms emerge months after they’ve been planted. We recently planted a dream line-up of bulbs throughout the property… see below for photo gallery of each one!! What bulbs are you planting this season? Comment below, we would love to hear!

Introducing the new Al Fresco Dinner Series!

We are excited to announce our new Al Fresco Dinner Series, celebrating the joy of dining outdoors with friends. This casual family-style dinner event will draw inspiration from the seasons, creatives and more... and will take place amongst the magical gardens of Park Winters!

Spring is thriving all around us... and we are soaking in every color, flavor and texture! Our first event will take place on May 21st, and is inspired by the bright and vibrant produce growing on our farm and the bounty of Yolo County purveyors. We are excited to capture the beauty of the season and share it with you.

Tickets are $85 and include a lovely 4-course dinner, served family-style. We invite you to arrive at 4pm for cocktails, lawn games, and a self-guided tour of our property. Dinner will start promptly at 5:30pm and will be served family-style, on two communal tables in our outdoor courtyard.

Our chef has prepared a beautiful menu for the evening, sourcing ingredients from our on-site organic farm, as well as from the best local purveyors in the region. Check out the menu below!

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'CELEBRATE SPRING MENU'

APPETIZERS
STRAWBERRY CAPRESE
Strawberry - Basil chamomile chevré - Fig balsamic

HARISSA LAMB BITE
Rosemary - Harissa yogurt - Herb oil

DINNER
ON TABLE WITH BREAD - GARDEN HUMMUS
Algonquin soil - Radish - Cucumber - Carrots - Flowers

EMERALD FARM CURRY
Asparagus - Alliums - Carrots - Fingerlings - Cilantro

BRICK OVEN ROASTED CORNISH GAME HEN
Mustard Frisée - Arugula pesto - Arugula greens - Green grapes

FRENCH CHOCOLATE MOUSSE
Caramelia chocolate - Citrus - Whip - Pistachio crumble

 

Executive Chef John Iacono