Summer Lunch Featuring Chef Erick of Caballero's
Event Details
SUMMER LUNCH
Join us at the Winderlea Estate Tasting Room for a tour of the vineyard, a tasting of our current release wines, and a 3-course luncheon overlooking the estate.
Each lunch features a special pairing of our current releases. Lunches begin at 11am with a tour of the vineyard followed by a tasting of current releases and light appetizers. Each lunch features a wine that will be exclusively available the day of the lunch.
Summer Lunch
$100, inclusive
RESERVATIONS
MENU
To Start
Favetta, mustard cracker
Sunchoke skewer
Asian agrodolce & seaweed salt
First
Fennel, watermelon, fresh herbs, muscatel vinaigrette, whipped Parm & Parm frico
Main
Ivory salmon, Salmon custard, early summer vegetables & crispy leeks
Dessert
Frangipane Berry torte, Pinot Chantilly
Chef Erick Caballero
Owner/Operator of Caballero’s Catering
Erick is creative minded, hospitality focused and has an entrepreneurial spirit. He was born in Mexico and immigrated to the US when he was 9. Soon after which he began working in the fields as a farmer in Idaho alongside his family. He harvested, planted, managed livestock, etc. on the farm.
He spent many formative years in the NW, learning the tools of his trade, honing his skills, and developing his own unique culinary style and taste. After stops with the Joel Palmer House and the Barlow Room he now proudly showcases his style ranging from traditional to modern while infusing Latin-inspired flavors and showcasing French techniques with Caballero’s Catering.
